Savoury Granola

Savoury Spiced Granola

How to make it: 

1. Preheat the oven to 180C and line a baking tray with parchment

2. Mix milled flaxseed with 3 tablespoons of water and set aside for 15 minutes (if your flax is not milled it will need to soak for an hour or so). The flax mix binds the granola to result in lovely crunchy chunks.

3. In a large bowl combine all the dry ingredients

4. Stir in the flax mixture, oil and the syrup

5. Spread out flat and pat down onto the baking tray and bake for 15 minutes

6. After 15 minutes turn the granola completely and pat down again

7. Bake for another 15 minutes

8. Let it cool down completely before breaking it up (this keeps the granola in lovely chunks!)

I can’t stop munching this savoury granola , it literally goes with everything - on top of eggs, dips, hummus, roast veggies, soups, salads or just as a snack in a paper bag in your rucksack!.

It also gives you a huge digestive boost thanks to the nutritional properties of the cumin and paprika I used in this recipe.

I always keep a good stock of dried herbs and spices from @seasonedpioneers - they give you so much nutritional value for very little cost, as well as flavour to all your home cooking.

In this recipe I used organic white cumin, roasted and ground and smokey paprika. Cumin is a nutritional powerhouse supporting disease prevention and also has carminative properties, which means it can help relieve gas and bloating. It also stimulates the production of bile, which is essential for fat digestion and absorption.

Smokey paprika is also a digestive helper, it can stimulate the production of gastric juices, aiding in digestion.

What you will need:

1 tablespoon of milled Flax Seed

1 cup of Organic Gluten Free Oats

1/4 cup of Organic Quinoa Flakes

1 tablespoon of Hemp Seed

1 tablespoon of Nutritional Yeast (I used Marigold Health Foods)

1 cup of Activated Cashew Nuts roughly chopped (I used 2die4)

1/4 of a cup of Activated Pumpkin Seeds (I used 2die4)

1/4 of a cup of Sunflower Seeds

1 teaspoon of salt

1 teaspoon of smoked paprika (I used Seasoned Pioneers)

1/2 teaspoon of ground cumin (I used Seasoned Pioneers)

3 tablespoons of extra virgin olive oil (I used Castillo de Canena)

1 tablespoon of maple syrup