This savoury granola is a firm new favourite. It’s divine for breakfast, with goat’s milk yogurt, grated courgette, a drizzle of olive oil, and some fresh herbs - particularly parsley and mint. But it’s wonderfully versatile as a crispy topping for all manner of salads as well, or any vegetable side dish.
Earlier this year I visited Sharpham Park - an organic spelt farm in Somerset - and was lucky enough to tour both the farm and the mill; it was such an inspiring day. I’ll be sharing a blog post on this soon, but in the meantime, this recipe is a celebration of their 2 fabulous organic products, spelt and walnuts!
Quantity: 1 medium/large Kilner jar, which will last for up to 10 days.
- 1 cup Sharpham Park spelt porridge (100g)
- 1 cup Sharpham Park walnuts, shelled (100g)
- ½ cup sunflower seeds (80g)
- 2 teaspoon chopped fresh rosemary
- 2 teaspoons Maldon sea salt
- ½ cup grated parmesan (30g)
- ¼ cup olive oil
- 1 tablespoon runny honey
- 1 egg white, lightly whisked
Preheat the oven to 160 degrees. Simply combine all the ingredients in the top section of this recipe in a large mixing bowl; mix these very well to coat evenly with the honey and oil.
In a separate mixing bowl (one that’s dry and spotlessly clean!) whisk the egg white until it forms soft peaks. Stir this through the granola and then tip everything onto a baking tray lined with parchment paper.
Bake in the preheated oven for 16-20 minutes (until golden & crunchy), keeping an eye on it and giving it a gentle stir half way through cooking.
Allow it to cool fully before transferring into a Kilner jar.