You know when you have an okay sandwich and then put crisps in it and it becomes something truly special? That’s what savoury granola does for soups, salads and stews. Keep a jar in your cupboard to add a crunchy, nutty, salty topping to whatever needs it.
2 tbsp nigella seeds
100g unsweetened coconut flakes
300ml aquafaba (brine from a tin of chickpeas)
25ml maple syrup
25ml sunflower oil
10g garam masala
10g fine sea salt
Preheat oven to 150°C. Lightly grease a baking tray.
Mix all ingredients together in a large bowl and spread onto prepared tray.
Bake for 30 minutes, stirring halfway through, until granola is golden and crispy.
Allow to cool and store in a jar.
Stays fresh for up to 6 weeks.