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001. SAVORY BUCKWHEAT GRANOLA
RECIPE BY RACHAEL GORJESTANI
This granola is perfect on top of salads, greens, or vegetables to add that extra 'crunch.' You can sub the seeds with anything else you have on hand, cashews, chopped almonds, etc. The orange zest and herbs comes out in a subtle yet palpable way. A perfect pair for a salad with citrus!
Makes about 3 cups.
1 cup buckwheat (kasha), can sub for rolled oats
1 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup sesame seeds (half black half white, or all one variety)
1/4 cup Other Brother olive oil
2 tbsp local honey
3 medium oranges, zested, divided
1 tbsp chopped dill*
1 tsp thyme leaves*
1 tsp rosemary leaves, roughly chopped*
Generous pinch of coarse sea salt
Maldon salt, as garnish, optional
*plus extra for mixing in after baking
1. Preheat oven to 275°F and line baking sheet with parchment paper.
2. Zest the oranges, divide into two bowls.
3. Mix all wet ingredients (besides one of the orange zest bowls). Whisk well.
4. Add the dry ingredients, making sure to coat all the seeds well. I like to use a spatula for this portion.
5. Layer the mixture onto the baking sheet in an even layer, not more than 1/2 inch thick. Bake for 60 minutes. Halfway through, rotate the baking sheet. Make sure no seeds have burned! If they have, stir the granola. *TIME SAVING TIP* If you are in a hurry, you can increase the oven temperature to 300°F of 325°F to cut the baking time in half. Just make sure to watch the granola to prevent any burning.
6. After 60 minutes, remove the granola and let cool completely. The pumpkin seeds should be a nice golden brown.
7. Break up the granola and store in an airtight container. Use in the following week!