Savoury Granola
Note: This granola can be used as garnish for soups like Spicy Pumpkin soup (as shown in photo), as a salad topper, or as a quick snack on its own. It can be kept for a few weeks in the fridge and freezes nicely.
Contributed by Nourish volunteer Nancy Saul-Demers
Adapted from Del’s Cooking Twist
Serves 8-12
Ingredients
3 Tbsp (45 mL) Ground flax
½ Cup + 1 Tbsp (140 mL) Warm water
1 Cup (250 mL) Pumpkin or squash seeds
¼ Cup (62.5 mL) Sesame seeds
2 tbsp (30 mL) Whole fennel seeds
1 Cup (250 mL) Raw walnuts, chopped
1 Cup (250 mL) Raw cashews, chopped
2 Cups (500 mL) Large flaked rolled oats
1 tsp (5 mL) Chili pepper, ground
½ tsp (2.5 mL) Red pepper flakes
½ Cup (125 mL) Olive oil
2 Tbsp (30 mL) Maple syrup
1 teaspoon (5 mL) Sea salt
Directions
Preheat your oven to 350°F.
Line a large cookie sheet with parchment paper.
Stir the ground flax seed and warm water together and let the mixture sit for 5 minutes to thicken (should have the consistency of egg-yolks).
In a large bowl, mix together the seeds, nuts, oats, ground chili pepper and chili flakes.
Add the flax and water mixture, oil and maple syrup and stir well to ensure all dry ingredients are well coated.
Pour the granola onto the prepared baking sheet, sprinkle on the sea salt and bake until golden and dry (20 to 30 minutes). Keep an eye on the Granola as it bakes and stir every 7-10 minutes.
Cool completely on the baking sheet, then transfer to a lidded storage container.
