Name: Sourdough pesto granola
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes 1 jar serving
Cuisine: Baking
Ingredients: 250 g bread cut into cubes; 90 g oats rolled; 30 g pumpkin seeds; 30 g sunflower oil; 30 g flaxseed; 30 ml nutritional yeast; 60 ml pesto; 80 ml coconut oil; 5 g salt; 100 g baby kale or baby spinach; 10 g fresh basil; 30 ml lemon juice; 30 g nutritional yeast; 50 g cashew nuts; 125 ml canola oil; 30 ml fresh chillies 573; salt and freshly ground black pepper to taste

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Ingredients (17)

250 g	bread — cut into cubes
90 g	oats — rolled
30 g	pumpkin seeds
30 g	sunflower oil
30 g	flaxseed
30 ml	nutritional yeast
60 ml	pesto
80 ml	coconut oil
5 g	salt

For the pesto:

100 g	baby kale or baby spinach
10 g	fresh basil
30 ml	lemon juice
30 g	nutritional yeast
50 g	cashew nuts
125 ml	canola oil
30 ml	fresh chillies — 573
	salt and freshly ground black pepper — to taste

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Method:

For the pesto:

Blend all these ingredients in high speed blender and store in a glass container in the fridge for up to three to four weeks.

Preheat oven to 180 degrees Celsius.

For the granola:

Mix together the wet ingredients and then pour over the dry ingredients.

Mix well with a wooden spoon and then spread out onto a parchment paper lined tray, bake for 10-15 mins until crispy and brown.

Let it cool and store in a glass container, and use it whenever you make soup or salads for extra crunch.

Top on to any soup, add extra coconut cream on top.

Recipe shared with permission from Mariza – Life in the South blog. Dishes that are a mixture of cultural influences and that have been tweaked especially for the Chef at home.