Baked Brie with Pumpkin Seed Granola

Ingredients:

• 2 tsp. coconut oil
• 2 tsp agave syrup
• 1/4 cup + 1 tbsp pepper jelly
• 1 teaspoon finely grated lime zest + 1 tablespoon lime juice
• 1/4 tsp cayenne pepper
• 1/4 cup shelled pumpkin seeds
• 1/4 cup shelled sunflower seeds
• 1 circle of brie cheese weighing 200 - 220 g.
• 1 tbsp chopped fresh cilantro
• Cooking spray
• Plantain chips, for serving

Preparation:

1. Preheat oven to 175°C.
2. Combine coconut oil, agave syrup, red pepper jelly, lime juice, cayenne pepper, and a pinch of salt in a small saucepan and heat over medium heat. Cook, stirring, until smooth, 1-2 minutes.
3. Combine all the seeds in a medium bowl; pour the pepper mixture over them. Stir to distribute evenly. Line a baking sheet with parchment paper and spray with cooking spray. Spread the seeds on the baking sheet and bake, stirring occasionally, until golden brown, about 10 minutes.
4. Remove the granola from the oven, sprinkle with lime zest, and stir. Let cool, then break into smaller pieces.
5. Meanwhile, place the brie wheel on a separate baking sheet and bake until hot and melted inside, 7 to 10 minutes. Transfer to a serving platter; top with the remaining 1/4 cup pepper jelly, seed granola, and chopped cilantro. Serve with plantain chips.