If you haven’t discovered the joy of savoury granola yet you’re in for treat. This was a favourite back in the Barefaced Buddha Bowl days as a crunchy topper, in the bakery days as a spicy addition to avocado toasts and on our catering menu as a tasty extra in our grazing boxes. It’s much healthier than shop bought varieties and it’s packed with nutritious, delicious goodness. Sprinkle it on your favourite savoury dishes or enjoy it straight by the handful.
Ingredients:
Yields a 500g batch
1 cup toasted flaked coconut
1 tbsp edible rose petals (optional)
½ cup jumbo oats
½ cup pumpkin seeds
½ cup flakes almonds
½ cup whole almonds (cut some into rough halves, leave some whole)
½ cup desiccated coconut
1/3 cup golden flax seeds
1/3 cup sunflower seeds
50 g coconut oil
2 tsps rose harissa paste ( more if you like it hot!)
1 tsp seasalt
To make:
Pre- heat oven to 165 c and line 2 baking trays with greaseproof paper.
Gently heat the coconut oil, harissa paste and salt together until melted – put to one side
In a large bowl mix together all the other ingredients apart from the toasted coconut flakes and rose petals (they would burn in this mix so they’re added at the end to avoid this)
Add the oil mix and stir well, making sure that all ingredients are well combined and all seeds / nuts and oats are coated.
Divide between 2 lined baking sheets and spread out to bake evenly.
Bake for 20 mins, stirring half way through.
When baked to a nice golden brown, remove from the oven and pour into a large mixing bowl. Add the toasted coconut flakes and rose petals and stir well. Once cooled, store in an airtight container for up to one month.
