Crunch time

Food - - Food For Thought -

Look­ing to change up your break­fast op­tions? Why not start your day with a twist on the tra­di­tional sweet muesli many of us de­fault to?

The trend for savoury gra­nola has made its way out of restau­rants and into our kitchens, and is now not only being used as a great morn­ing op­tion, but is be­com­ing pop­u­lar as a top­ping which adds crunch and fi­bre to sal­ads, soups, dips and breads at all times of day. If you want a kick of healthy fuel to add some fresh­ness to your spring diet, this is the way to get it!

To make a tasty savoury gra­nola, pre­heat the oven to 170°C and com­bine 2 ta­ble­spoons LSA with ¼ cup warm wa­ter. Set aside. Drain and rinse 400g canned chick­peas, dry with pa­per towel, and place in a bowl with 1 cup rolled oats, ⅓ cup each of sul­tanas and pine nuts, 1 tea­spoon garam masala, ½ tea­spoon each ground turmeric and ground cumin, and ¼ tea­spoon each of chilli pow­der and gar­lic salt. Stir to com­bine, then add LSA mix­ture, ¼ cup ex­tra vir­gin olive oil and 1 ta­ble­spoon honey. Give the mix­ture an­other good stir, trans­fer to a large, bak­ing pa­per-lined oven tray and spread into an even layer. Bake for 50 min­utes or un­til lightly golden and dried. Sea­son with salt to taste and leave to cool on a tray.

Our recipe will give you 3½ cups of savoury gra­nola, which should be stored in an air­tight con­tainer in a cool, dark place.

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