With the long summer holidays over and everyone back at school today, serious 5-2 fasting is back on the agenda. Starting next week. Two days – Mondays and Thursdays. Fortunately we’re drifting into late summer, so with the markets full of gorgeous seasonal produce I’ll be focusing on salads. Made that little bit special with some interesting add ins. Savoury Granola has been on my radar for quite some time, occasionally making guest appearances along side recipes in Cuisine, Gourmet Traveller, Saveur and Bon Appetit over the last eighteen months or so, and just this week hitting the Sydney Morning Herald’s Good Food guide. A memory jolt that spurred me into action.
I often make sweet breakfast granola loaded with all manner of dried fruit and nuts in the winter months. It’s easy to put together, a no brainer really, the hardest part deciding which add ins and flavourings to use. This savoury version is loaded with healthy, nutrient packed seeds and nuts. Coated in a little honey and olive oil to help the spices adhere and provide all important crunch, one tablespoon adds just 46 calories of deliciousness to fast day meal.
For my version I used nuts, seeds and spices readily available in my pantry. The pumpkin, sunflower and linseeds now a staple pantry item thanks to the Crisp And Crunchy. Sweet and Salty Five Seed Crackers I fell in love with late last year. Use whatever combination that takes your fancy, just remember to add some old fashioned rolled oats – it is a granola after all. We road tested our savoury granola on a roast pumpkin and kale salad. Absolutely delicious and coming to the blog soon, most likely next week when my fasting days begin in earnest and it makes an encore performance.
Thinking laterally I’m sure savoury granola will become be a constant companion in my winter kitchen. Sprinkled over pureed soups or roasted winter root vegetables. Perhaps a lightly fried egg sunny side with crispy bacon bits added to the mix. The possibilities are endless. Of course, at the moment my family is enjoying it solo. On its own. By the handful. A very easy, healthy after school snack.
Makes 3 1/2 cups (56 tablespoons) (46 calories per tablespoon)
1/2 cup dry old fashioned rolled oats (153 calories)
3/4 cup raw pumpkin seeds (pepitas) (480 calories)
1/2 cup sunflower seeds (409 calories)
1/2 cup raw linseed (flaxseed) (450 calories)
1/2 cup raw pistachios, roughly chopped (345 calories)
1/2 cup raw almonds, roughly chopped (312 calories)
1/4 cup raw sesame seeds (206 calories)
1 tablespoon fennel seeds (21 calories)
1 teaspoon ground cumin (8 calories)
1 teaspoon ground coriander (6 calories)
1 teaspoon sweet paprika (6 calories)
1 teaspoon red chilli flakes (6 calories)
1 teaspoon sea salt
½ teaspoon white pepper (3 calories)
1tablespoon honey (64 calories)
1 tablespoon olive oil (120 calories)
PREHEAT a fan forced oven to 170C. Line an oven tray with baking paper.
PLACE all dry ingredients in a large bowl, mixing well to combine.
WHISK together olive oil and honey in a small jug, warm through on low power for 20 seconds in microwave. Drizzle over dry ingredients, mixing well to ensure everything is well coated.
SPREAD mixture in an even layer over the prepared tray and bake for 15-20 minutes until golden and toasty, stirring every 3 minutes or so to ensure the nuts do not burn.
COOL completely and store in a glass jar or air tight container.