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Sweet and Savoury Grain-Free Nori Granola

The best cinema popcorn was always the sweet and salty. Likewise a sprinkle of sea salt is like fairy dust on chocolate. So mixing up the umami saltiness of nori and tamari with a touch of maple syrup in this granola is not such a weird combination! To be transparent, this recipe veers more to the savoury side so don't expect a sugary granola cluster waiting to be doused in milk for breakfast. It works best sprinkled on plain yogurt, soup or salads.

Sweet and Savoury Grain-Free Nori Granola sprinkled on chilled green soup

Sweet and Savoury Grain-Free Nori Granola
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Makes 1 tray (approx 3 small jars full)

Sweet and Savoury Grain-Free Nori Granola

50g (1/3 cup) hulled hemp seeds
50g (heaped 1/3 cup) raw unsalted sunflower seeds
50g (1/3 cup) raw unsalted almonds
50g (1/3 cup) raw unsalted pumpkin seeds
15g (1 1/2 tbsp) black sesame seeds
15g (1 1/2 tbsp) white sesame seeds
3 sheets nori seaweed, torn into approx 1/2 inch pieces
1 tbsp fennel seeds
1- 1 1/2 tsp shichimi togarashi (Japanese spice mix) - depending on how spicy you prefer
1/4 tsp wasabi powder
1/2 tsp coarse ground sea salt
1 tbsp tamari
1 tbsp maple syrup
1 tbsp sesame oil
1 medium egg white

1. Preheat oven to 160 degrees celsius (fan oven), 320 degrees farenheit.
2. Line a baking sheet with parchment.
3. Combine all dry ingredients in a mixing bowl. Set aside.
4. In a small bowl, whisk together wet ingredients until well combined.
5. Pour wet mix into dry bowl and toss to ensure all dry ingredients evenly coated.
6. Transfer the mix to prepared baking sheet and spread out evenly into a thin layer.
7. Bake in preheated oven for approx 20mins, tossing the granola halfway to ensure even baking. Keep an eye on it as it can easily overbake. Remove from oven when crispy and just starting to brown. Allow to cool fully before transferring to airtight container.

Fills 3-4 recycled 170g almond butter jars