Grain-Free Tahini Miso Seed Granola
Inspired by techniques from America's Test Kitchen.
A savoury-sweet grain-free granola built entirely from seeds and nuts, bound with tahini and white miso, delivering toasted and slightly salty flavours.
Always check the labels of the products you use.
Method
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Equipment
- large rimmed baking tray (about 33 x 46 cm)
- baking paper
- large bowl
- whisk
- rubber spatula
- wire rack
- airtight container
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 388 kcal |
| Protein | 13.1 g |
| Carbohydrate | 20.8 g |
| of which sugars | 8.9 g |
| of which free sugars | 6.6 g |
| Fat | 30.7 g |
| of which saturates | 7 g |
| Fibre | 6 g |
| Salt | 0.5 g |
Protein per 100 kcal
3.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
Syrup
- 80 ml maple syrup
- 60 g tahini, well stirred
- 3 tbsp white miso (check the label if avoiding barley)
- 3 tsp vanilla
- ½ tsp ground cinnamon
Granola
- 140 g raw unsalted sunflower seeds
- 140 g raw unsalted pumpkin seeds
- 125 g shelled pistachios
- 60 g unsweetened coconut flakes
- 70 g sesame seeds
- 1
Preheat. Set the oven to 150 °C (130 °C fan) with the shelf in the middle and line a large rimmed baking tray with baking paper.
- 2
Syrup. In a large bowl, whisk 80 ml maple syrup, 60 g tahini (well stirred before use), 3 tbsp white miso, 3 tsp vanilla and ½ tsp ground cinnamon until completely smooth.
- 3
Fold. Add 140 g raw unsalted sunflower seeds, 140 g raw unsalted pumpkin seeds, 125 g shelled pistachios, 60 g unsweetened coconut flakes and 70 g sesame seeds, folding gently until everything is evenly coated.
- 4
Spread. Turn the mixture onto the lined tray in a thin layer, then bake for 35-40 min, stirring every 10 min, until deep golden brown.
- 5
Cool. Take out and let cool completely on the tray on a rack, which helps it crisp, then break into bite-sized pieces.
- 6
Store. Keep in an airtight container.
Storage
Store in an airtight container for up to 3 weeks. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
