Completely gluten-free (this recipe does not use oats), this granola can be used to enhance your salads, soups and other dishes that require a little crunch.
Ingredients
- 200 g sunflower seeds
- 100 g pumpkin seeds (or squash)
- 100g coarsely crushed cashew nuts
- 100 g of flaked almonds
- 30 g sesame seeds
- 80 g maple syrup
- 4 teaspoons of tamari sauce
- 6 g of turmeric powder
- 4 g of Espelette pepper
Preparation
- Preheat the oven to 160°C / 320°F.
- In a large bowl, combine all the ingredients and mix well. The maple syrup should be spread over all the seeds.
- Place everything on a baking sheet lined with parchment paper or a silicone mat.
- Roast for about 30 minutes. The mixture should become dry and the granola should be lightly browned.
- Stir it every 10 minutes during cooking to prevent it from clumping and to ensure even roasting.
- Let it cool on a baking sheet before placing it in an airtight container. It can be stored for several weeks.
