By the end of winter I’m pretty over soup and am craving food that has crunch or at the very least, that I can chew.

Earlier in the week I cooked a meal that had egg yolks and omitted the white. I’m not a sweet tooth so wasn’t keen on whipping up a pav or some macarons. Instead, I threw together a batch of savoury granola to both use the egg whites (as a binding agent) and add that long desired crunch to what feels like a predominately pureed diet.

I’m not a stickler for recipes, so did a rudimentary google and picked the first recipe that popped up to get an idea of quantities and ingredients. From memory I threw the following ingredients in a bowl (I didn’t measure anything, so my quantities are just guesswork!)

  • 1.5 cups of oats
  • .5 cup of roughly chopped walnuts
  • .5 cup sunflower seeds
  • .3 cup of pepitas
  • .3 cup of seasame seeds (black and white)
  • 2 tbsp of poppyseeds
  • 2 tbsp of flaxseeds
  • 1 tsp of salt
  • Good grind of pepper
  • A pinch of fennel seeds
  • 2 egg whites
  • Couple of lugs of olive oil
  • One lug of maple syrup

I mixed it all together, popped it on a baking tray in an 180 degree oven for 30 minutes (stirring once halfway through), let it cool and popped it in a jar! Looking forward to sampling it with some soup in the coming weeks, or on top of some avocado toast.