Rosemary Pistachio Granola with Chilli and Juniper
Inspired by techniques from NYT Cooking.
A sophisticated granola with pistachios and fresh rosemary, warmed with chilli flakes and the earthiness of juniper, perfect with yoghurt or scattered on salads.
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Method
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EU nutrition claims
- Low salt: 0.02 g salt per 100 g (limit ≤ 0.3 g)
- Source of fibre: 1.7 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 63 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
14 g per serving
28 % of the 50 g daily maximum · 56 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large rimmed baking tray (about 33 x 46 cm)
- baking paper
- large bowl
- whisk
- rubber spatula
- wire rack
- airtight container
- small saucepan
- spice grinder or pestle and mortar
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 330 kcal |
| Protein | 9 g |
| Carbohydrate | 40 g |
| of which sugars | 16.2 g |
| of which free sugars | 14 g |
| Fat | 16.7 g |
| of which saturates | 3.9 g |
| Fibre | 5.6 g |
| Salt | 0.01 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
