On Halloween how about a pumpkin recipe?


Serves: 1 bottle

Store: in airtight bottle, refrigerated for up to 4 weeks

Dry Ingredients:

1 cup of rolled (or whole) almonds

½ cup pumpkin seeds

½ cup sunflower seeds

¼ cup sesame seeds

1 tablespoon 5essentia spirulina powder

Moist Ingredients:

1 tbsp olive oil

1 tbsp balsamic vinegar

½ tablespoon Dijon mustard


½ tablespoon oregano

1 tablespoon sweet pepper

1 tablespoon garlic powder

Pinch of Black Pepper

Pinch of Flor de Sal & spirulina 5essentia


Preheat oven to 180ºC

In a container combine all the dry ingredients (except spirulina)

In a small bowl combine the moist ingredients and spices (except the salt), wrap everything very well.

Mix the moist and the dry ingredients. Engage well.

Transfer the mixture to an oven tray.

Bake for 10-15 minutes or until golden.

Remove the oven and allow the granola to cool.

When cold add the spirulina and the salt to granola and wrap well.

Serve in savory dishes.