Transform your culinary creations with a unique twist on the classic granola. Our savoury granola, crafted with a blend of pumpkin seeds, sunflower seeds, pine nuts, and wild seeds such as nettle, wild mustard or hogweed, is the perfect addition to elevate your summer salads, soups, and dips. This nutty and crunchy medley not only adds texture but also infuses your dishes with a rich, earthy flavor. Whether you’re hosting a summer brunch or simply looking to enhance your everyday meals, this versatile granola will become your go-to topping for a burst of savory goodness.
Ingredients
Dry:
- 200g oats
- 100g bigger seeds – pumpkin, sunflower, pine nuts
- 30g smaller seeds – sesame, cress, flax,
- scattering of flavour seeds – mustard seeds, fennel, caraway
- 100g nuts if you want – any will do, throw them in too!
- handful of wild seeds – nettle, wild mustard, hogweed, dock, wild quinoa, plantain seeds,
Wet:
- 4 tablespoons yeast extract
- 3 tablespoons oil
- 2 tablespoons maple syrup
- whisk together until it has all formed one liquid. If it’s too pasty,
- add more maple and oil.
Ingredients
- Maybe you could put on gloves for this, or spray your hands with oil.
- Mix the dry as well as your can.
- Lay the granola on a baking tray with parchment and bake for 30 mins or until dry and crispy on 180C.
- Would recommend turning the tray 15 mins in
- Let it cool completely before breaking it up and storing.
- How to use savoury granola
- On salads, toppings on soups, any dips – eg hummus
This recipe was provided by our brilliant retreat chef Aimee Walker. See Aimee on Instagram for more delicious recipes.
If you try this recipe, please leave a like, comment or message!
