½teaspoonchilli flakes, (use more if you like it hot)
½teaspoonsalt
½teaspoonblack peppercorns
¼teaspooncayenne pepper
For the granola:
1cupwholegrain oats, (jumbo oats, gluten free if required)
½cupcashews
½cupbuckwheat
¼cuppumpkin seeds
¼cupsunflower seeds
2tablespoonsesame seeds
1tablespoonolive oil
1tablespoonmaple syrup
¼cupaquafaba, (the liquid from a can of chickpeas - acts as an alternative to egg white)
Instructions
Preheat the oven to 220C (430F) fanbake.
Use a mortar and pestle or spice/coffee grinder to roughly grind all the spices together until fragrant and somewhat broken down (but not a fine powder).
Mix oats, cashews, buckwheat, and pumpkin, sunflower and sesame seeds together in a mixing bowl.
Mix olive oil, maple syrup and aquafaba together then pour over the granola ingredients. Stir to coat everything well.
Add the spice mixture then stir again, making sure everything is evenly coated.
Pour mixture out onto a lined baking tray, then bake for 15-25 minutes until deep golden brown, checking often and stirring regularly (granola burns very easily). Mine took 22 minutes, and I stirred the mixture 3-4 times.
Remove from the oven, allow to cool completely, then store in a jar or airtight container.
Notes
Makes approximately 2 ½ cups, or 40 one tablespoon serves.
Nutrition information estimated per tablespoon serve.