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dukkah savoury granola

Savoury Dukkah Granola

The spices and aroma's of Egyptian dukkah are combined with nuts and seeds to create a fantastic and exotic savoury granola.  Perfect as a garnish on salads, soups, avocado toast, on roast veggies and even on scrambled eggs.  Or just for snacking!!

Course Condiment
Prep Time 10 minutes
Cook Time 40 minutes
Cooling time 1 hour
Total Time 50 minutes
Servings 4 cups

Ingredients

Dry Ingredients

  • 1 cup oats
  • 1/2 cup puffed rice I used puffed quinoa
  • 1/4 cup pumpkin seeds
  • 1/4 cup hazelnuts roughly chopped
  • 2 tbsp white sesame seeds
  • 1 tbsp coriander seeds if you don't have any that's fine, I subbed poppy seeds
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 tsp Aleppo pepper can be substituted with red pepper flakes
  • 1 tsp cracked black pepper

Wet Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 tbsp honey
  • 1 tbsp water
  • 1 1/2 tsp kosher salt
  • 1 tsp ground dried lemon peel I used zest, since it was easier than picking some up!
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp smoked paprika

Instructions

  1. Preheat the oven to 300F
  2. Combine all the dry ingredients in a large bowl.
  3. In a small saucepan, combine all the wet ingredients and cook over very low heat, stirring lightly.
  4. After about 1 minute, once they have formed a smooth syrup remove from the heat.
  5. Pour the wet ingredients over the dry and mix them to combine them well. If you find that the mixture isn't fully covered in the syrup, add a bit more olive oil (up to 1 tbsp) to help coat everything properly.
  6. Spread them out onto a parchment lined baking sheet, and pat them down with lightly oil hands, to create a single tight layer. Make sure there are no gaps.
  7. Bake for 35-40 minutes, until the nuts and oats are evenly toasted and golden brown.
  8. Remove to cool on a rack. Let the granola cool completely before gently breaking apart into clusters that will form naturally.
  9. Store in an airtight container for about two weeks.

Recipe Notes

This recipe is easily halved if needed.

Recipe from the March/April 2019 issue of Edible Toronto