This is a savory version of my granola recipe. I wanted to create something with no oats that I could sprinkle on a salad, add to hummus, put on a savory smoothie bowl, add to the new trend of savory yogurts, sprinkle over a salmon carpaccio .. infinite options. It is a great snack, and way better than a trail mix. With teff grains you have an added protein and fiber source.
Ingredients
½ cup slivered or sliced almonds
¼ cup pecans, chopped
¼ cup sunflower seeds
⅛ cup pumpkin seeds
½ cup large coconut flakes, unsweetened
¼ cup small coconut flakes, unsweetened
¼ cup almond flour
¼ cup cashew butter (you can also use almond butter: I made my own cashew butter because the ones you buy have undesired canola oil: Just blend 2 cups roasted cashews with 1 tablespoon coconut oil until smooth)
⅛ cup brown rice syrup
2 Tbsp Maskal Teff™ ivory grain
2 Tbsp golden flax seeds
2 Tbsp hemp seeds
2 Tbsp white sesame seeds or white chia seeds
1-2 tsp fresh chopped rosemary
Maldon sea salt flakes for sprinkling on top (I used ½ teaspoon, I like my granolas salty!)
Instructions
Preheat oven to 325°F.
Mix all ingredients together in a medium size mixing bowl.
Line a baking tray (I use a perforated baking tray it bakes everything faster) with parchment paper or use a Silpat.
Spread granola out on baking tray. Bake for 20-25 minutes until golden. Move the granola around with a large spatula halfway through baking to brown evenly.
Serve with coconut yogurt, hummus, cheese pate, salmon terrine, savory yogurts, sprinkle on salads.
