Savory Nut And Seed Granola Food

SAVORY CURRY GRANOLA WITH COCONUT OIL, NUTS AND SEEDS

Steps:

• Position 2 oven racks in the upper and lower thirds of the oven and preheat the oven to 300 degrees F. Line 2 rimmed baking pans with parchment paper.
• In a medium bowl, whisk the egg whites until foamy. Add the coconut oil, maple syrup, curry powder, cayenne and 3/4 teaspoon salt. Whisk to combine. In a large bowl, combine the oats, coconut chips, almonds, pecans, pepitas, sunflower seeds, flax seeds, sesame seeds and chia seeds. Toss to combine. Add the wet ingredients and stir to coat completely. Divide between the prepared baking pans.
• Bake, flipping carefully only after 40 minutes to maintain large pieces, until golden and crispy, about 1 hour. Remove from the oven and sprinkle with Maldon salt, if using. Cool completely, then store in an airtight container for up to 2 weeks.

SWEET NUT AND SEED GRANOLA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Spread almonds and walnuts on a rimmed baking sheet. Toast in the preheating oven until fragrant, 8 to 10 minutes.
• Transfer almonds and walnuts to a very large bowl. Add oats, apricots, cranberries, honey, olive oil, apricot preserves, wheat germ, sunflower seeds, chia seeds, flax seeds, oat bran, black sesame seeds, cinnamon, vanilla extract, and nutmeg. Mix well with your hands.
• Line the baking sheet with parchment paper. Spread granola mixture evenly across.
• Bake in the preheated oven for 15 minutes. Stir the mixture; bake for 15 minutes more. Stir once again, then press the mixture down firmly. Return to the oven for 15 minutes more.
• Let granola cool and dry for at least 2 hours. Crumble and transfer to an airtight container.

SAVOURY GRANOLA

Steps:

• Heat oven to 180C/160C fan/ gas 4. Mix all the ingredients in a large bowl, stirring well to make sure that the oats, nuts and seeds are well coated. Spread out on a large baking sheet and bake for 15-20 mins, shaking halfway to ensure they don't stick.
• Allow to cool completely, then store in a jar. Try serving with a herby dip and crudités - see goes well with.

NUTS & SEEDS GRANOLA

Steps:

• Heat the oven to 180C/160C fan gas 4. Line a large baking sheet with baking parchment to prevent the granola from sticking. Put all of the dry ingredients in a large mixing bowl. Whisk together the almond extract, vegetable oil and maple syrup in a jug, then pour into the bowl with the dry ingredients.
• Mix together well, making sure that all the dry ingredients are well coated and that there are no dry bits. Tip the mixture onto the lined baking sheet and spread out in an even layer. Cook for about 25-30 mins until golden. You will need to give the mixture a few turns every 8-10 mins to make sure it dries out evenly and doesn't clump together too much. Keep an eye on it as nuts can burn easily.
• Remove from the oven and leave to cool completely on the tray. Break up any large clumps of granola with a wooden spoon. Will keep for up to one month in an airtight container. Serve with milk or yogurt, and fresh seasonal fruit, if you like.

SUPER SEED GRANOLA BAR

Steps:

• Place one oven rack at the topmost oven position and preheat oven to 350*.
• On a cookie sheet, mix together and spread out the oats, chia buckwheat groats (or super seed ancient grains from Trader Joes), sunflower seeds and sliced almonds. Roast in the preheated oven, on the top rack, for 15 minutes. Check every 5 minutes during this process and stir the mixture around to get even roasting and prevent burning.
• While the grain mixture is roasting, slice open the dates, discard the pits. Place cleaned dates in a small food processor and process until they form a thick ball.
• Combine the dates, honey, and almond butter in a large saucepan. Heat on medium to medium high, stirring constantly until a thick sauce is formed. Remove from heat.
• When the oats are finished, and while they are still warm, pour them into the saucepan with the almond butter/date/honey sauce. The warmth of the oats will help mix them with the sauce more easily. Add the protein powder and the vanilla.
• Mix all ingredients until all ingredients thoroughly combined. This is a very dry looking mix. Do not add more liquid or it will not bind together in the next step.
• Spray a square pan 8x8 with nonstick spray. Press the mixture into the pan evenly. Place in Freezer to firm up for 15 minutes.
• Remove from freezer and slice into 12 even pieces. Enjoy!

ULTIMATE IRRESISTIBLE GRANOLA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, stir together the oats, almonds, walnuts, pecans, sesame seeds, wheat germ, coconut and sunflower seeds. In a small pan over medium heat, stir together the oil and honey. Cook and stir until blended. You could also do this in a large measuring cup in the microwave, heating for about 2 minutes and 30 seconds. Pour over the oat mixture, and stir to coat evenly. Spread out in an even layer on two cookie sheets.
• Bake for 20 minutes in the preheated oven, until the oats and nuts are toasted. Immediately after it comes out of the oven, stir in the raisins and dried cranberries. Let stand until cooled, and stir again to break up any large clusters. Store in an airtight container at room temperature for up to two weeks, but I guarantee it won't be around that long!