A simple, crunchy and delicious seaweed granola from our multi-talented chef / baker/ farmer friend Emily Salkeld.
Dry ingredients:
3 cups (300g) rolled oats/rye/triticale
¼ cup (35g) raw sesame seeds
½ cup (70g) sunflower seeds
1 cup (170g) almonds/hazelnuts chopped
½ tsp black pepper ground coarse
Either: 80g reconstituted wakame, blanched and chopped
Or: 15g dried wakame flakes, broken into smaller flakes
Wet ingredients:
¼ cup extra virgin olive oil
1/3 cup runny honey
Splash sesame oil
Method:
Mix dry ingredients in a generously sized bowl.
Warm wet ingredients in a saucepan to make the honey pourable.
Mix all together in the bowl and distribute across lined baking sheets to bake at 165C for 25 mins. You will need to check halfway through the bake time to rotate the trays and toss the granola to redistribute the darker sections.