This savoury granola is a firm new favourite! It’s divine for breakfast, with yogurt, grated courgette, a drizzle of olive oil, and some fresh herbs – particularly parsley and mint. But it’s wonderfully versatile as a crispy topping for all manner of salads and vegetable side dishes too.
Quantity: 1 large Kilner jar.
1 cup spelt flakes (100g)
1 cup walnuts (100g)
½ cup sunflower seeds (80g)
2 teaspoon chopped fresh rosemary
2 teaspoons Maldon sea salt
½ cup grated parmesan (30g)
¼ cup olive oil
1 tablespoon runny honey
1 egg white, lightly whisked
Preheat the oven to 160 degrees.
Simply combine all the dry ingredients together in a large mixing bowl.
Whisk together the honey and olive oil in a small jug; pour this over the spelt etc. and stir well.
In a separate mixing bowl (one that’s dry and spotlessly clean!) whisk the egg white until it forms soft peaks.
Stir this through the granola and then tip everything onto a baking tray lined with parchment paper.
Bake in the preheated oven for 16-20 minutes (until golden & crunchy), keeping an eye on it and giving it a gentle stir half way through cooking.
Allow it to cool fully before transferring into a Kilner jar.