Discover a recipe by Florence Oustau, ambassador for the Lin des Pyrénées brand. Founder of Zest' de Flow, Florence shares her culinary know-how by showcasing our products made from flax grown at the foot of the Pyrenees.

Forget sweet breakfast granola: this one is savoury, spiced and terribly addictive. It livens up your soups, salads, pancakes or open sandwiches with its golden crunch and its aromas of cumin or curry.

This creation highlights the full nutritional richness of flax: omega-3, fibre, plant protein, vitamins and minerals. A delicious, healthy recipe that anyone can make.

Ingredients

12.5 cl olive oil
2 tbsp wholegrain mustard
1 tbsp maple syrup
100 g oat flakes
200 g buckwheat flakes
50 g hulled buckwheat
50 g sunflower seeds
50 g Lin des Pyrénées flaxseeds
50 g pumpkin seeds
Fleur de sel
2 tsp ground cumin or curry powder

Step-by-step method

In a bowl, whisk together the olive oil, mustard and maple syrup.
In a mixing bowl, mix all the dry ingredients.
Pour the liquid mixture over the dry ingredients and stir with a silicone spatula.
Spread the mixture in an even layer on a tray lined with baking parchment.
Bake for 20 minutes at 160°C.
Leave to cool on the tray for an ultra-crunchy granola.
Store in an airtight glass jar.
Serve on soups, salads or savoury pancakes.

Florence’s tip

For a change, replace the cumin with Madras curry powder, smoked paprika or a couscous spice blend. Each version creates a different flavour.

The Lin des Pyrénées products used

Want to take the adventure further? Browse all our Lin des Pyrénées recipes and discover our other ambassador chefs.

Keywords: savoury granola, buckwheat, flaxseeds, savoury crunch, soup topping