You know breakfast granola, right? Well, this is it's lunch and dinner cousin; rubbly little clusters of grains, nuts and seeds with the same instant, feel-good crunch. It adds crunch and fibre to everything in sight, from superfood salads to soups, hummus, eggs and grilled flatbreads. Here's the base recipe, now mix it up with different nuts and seeds, puffed rice or quinoa, dried chillies, spices, seaweed, or curry powder.
1 small egg white
50g rolled oats
100g sunflower seeds
100g pumpkin seeds (pepitas)
2 tbsp sesame seeds
100g almonds or pistachios, chopped
1 tbsp cumin or fennel seeds
1 tsp ground cumin
sea salt and cracked black pepper to taste
1. Heat the oven to 180C. Lightly beat the egg white in a large bowl until frothy.
2. Add the remaining ingredients and toss well to coat.
3. Spread the mixture out on a baking tray lined with baking paper and bake for 12 to 15 minutes, giving it a good shoosh around after the first 10 minutes.
4. Cool completely, and store in an air-tight jar for up to two weeks.