RECIPE: SAVOURY GRANOLA

Since updating our lunch menu with our autumn/winter soups and stews, we've been asked several times for the recipe for our savoury granola, so here it is - souper douper easy! This adds great texture to soup used instead of croutons, scattered on a salad or sprinkled on a baked Camambert. And like us, you can even make it gluten free. This recipe is our favourite, but you could easily add different combinations of nuts and seeds for a different variety each time!

Roast carrot, fennel & hazelnut soup with toasted breadsticks and savoury granola

Roast carrot, fennel & hazelnut soup with toasted breadsticks and savoury granola

INGREDIENTS: (makes enough for a medium kilner jar)

200g oats (gluten free if desired - we use Delicious Alchemy - which we also sell!)

100g rice flakes (we use Delicious Alchemy - alternatively just use extra oats)

80g pumpkin seeds

4 tsp dried chilli flakes

2 tbsp fennel seeds

4 tsp nigella seeds

2 tsp dried red pepper flakes

2 tbsp maple syrup

egg white of 2 eggs

2 tbsp olive oil

2 tbsp soy sauce (gluten free if needed)

METHOD:

Preheat the oven to 180*C. Mix all ingredients together in a bowl until well combined. Line a baking sheet with parchment. Lay out the mix evenly over the baking sheet and bake for 10-15mins until it starts to brown. Remove from the oven and move the mix around then return to the oven for another 5-10mins.

Store in an airtight container in a larder or cupboard.

 

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