Nekisia’s Olive Oil & Maple Granola

A conversation at The Good Egg, a wonderful cookbook store in Kensington Market in Toronto, led me to learn that Samin Nosrat’s first book, Salt Fat Acid Heat has a granola recipe. I was in the store picking up some books about candied fruit, unusual cookies, and creative cakes. At the cashier’s desk, the topic of granola somehow came up!

At home, I made the recipe almost exactly. Since I didn’t have enough sunflower seeds, I subbed in some hemp hearts instead.

This granola is pretty good. I do like the generous amount of Maldon salt in it. But my go-to these days is still the tahini one.