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Sourdough pesto granola


Sourdough pesto granola

Ingredients 18
Servings Makes 1 jar
Time 15 mins

Ingredients

  • 250
    g
    sourdough cubes or any other bread you prefer
  • 90
    g
    rolled oats
  • 30
    g
    pumpkin seeds
  • 30
    g
    sunflower seeds
  • 30
    g
    flax seeds
  • 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
    basil leaves
  • 30
    ml
    lemon juice
  • 30
    g
    nutritional yeast
  • 50
    g
    cashews
  • 125
    ml
    canola oil
  • 30
    ml
    olive oil
  • salt and pepper to taste
 

Method

10 mins
 

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. 

 

Read more on: granola  |  sourdough  |  pesto  |  vegan
 

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