Gluten-Free Savory Granola







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.

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  1. Preheat oven to 325°F.
  2. Mix all ingredients together in a medium size mixing bowl.
  3. Line a baking tray (I use a perforated baking tray it bakes everything faster) with parchment paper or use a Silpat.
  4. 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.
  5. Serve with coconut yogurt, hummus, cheese pate, salmon terrine, savory yogurts, sprinkle on salads.
Gluten-Free Savory Granola on baking tray


  • 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)
  • 1/8 cup brown rice syrup
  • 2 Tbsp Maskal Teff grain, brown or ivory
  • 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!)

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