By Chef Jo Ann Kim

July 2021

Makes about 24 oz

Ingredients

  • 1/2 cup hemp seeds
  • 1/4 cup sesame seeds
  • 1/2 cup pumpkin seeds
  • 1/3 cup buckwheat groats
  • 1/3 cup nori, well crushed
  • 3 tbsp brown rice syrup
  • 3 tbsp Flamingo Estate olive oil
  • 2 1/2 tbsp coconut sugar
  • 1 tsp matcha powder
  • 1/4-1/2 tsp rock salt
  • 1 1/2 tbsp flax seeds, ground

Steps

  • In a bowl, combine all the seeds and nori. In a separate bowl, whisk together brown rice syrup, olive oil, coconut sugar, matcha and salt together in a large bowl. Add the seed mixture and coat well. Add the ground flax seeds and mix.
  • Press mixture into a lined sheet pan into a 1/2 inch layer. Bake at 315 F for 35-40 minutes until toasted, mixing and breaking up the granola at the 20 minute mark.
  • Leave on the sheet pan to cool - granola will crisp up as it cools.
  • Store in an airtight container.
  • Enjoy!