(pictured with Sidestripe Shrimp Salad and Pickled Apple)
There are endless possibilities for this granola, other than just as a salad topper. Try it sprinkled over your morning eggs, stirred into yogurt, showered over roasted vegetables, or for garnishing a creamy root vegetable soup.
1/4 cup (60 mL) extra-virgin olive oil
2 Tbsp (30 mL) grainy mustard
1 Tbsp (15 mL) clover honey
1 large organic egg white
2 tsp (10 mL) fennel seeds
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) cayenne pepper
1/2 tsp (2 mL) sea salt
1 cup (250 mL) gluten-free rolled oats
1/2 cup (125 mL) buckwheat groats
1/2 cup (125 mL) pumpkin seeds
1/2 cup (125 mL) raw sunflower seeds
1/4 cup (60 mL) raw sesame seeds
1/2 cup (125 mL) whole raw almonds
Preheat oven to 350 F (180 C). Line large rimmed baking tray with parchment paper and set aside.
In large bowl, whisk together oil, mustard, honey, egg white, and seasonings until well combined. Stir in remaining ingredients until well combined. Transfer mixture to prepared baking tray and bake, stirring once halfway through cooking time, until golden brown, about 15 to 20 minutes. Let cool completely at room temperature before breaking into chunks and storing in airtight container. Granola will keep at room temperature for about 4 weeks.