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.
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!)
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.
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American- grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.