It always feels like I am on the eternal quest to find the perfect granola. A granola that has just the right amount of clumps, not too many ingredients, and works well from yogurt parfaits to a crunchy salad topping. It’s a lot to ask from a granola and while I’ve yet to reach that granola perfection, this clumpy granola recipe comes close. This recipe comes from Lindsey Love’s (Dolly and Oatmeal) new cookbook: Chickpea Flour Does It All. Which as you can guess, contains all recipes that use chickpea flour in some facet. For this granola, the chickpea flour acts as a binding agent, creating the perfect clumpy granola. I loved this technique so much that I updated my minimal 5-ingredient granola to use a bit of oat flour. I’ll never go back to using a granola recipe that requires eggs!Print
- 2 cups (210 g) gluten-free old-fashioned rolled oats
- 1/2 cup (85 g) almonds, chopped
- 1/2 cup (15 g) puffed brown rice
- 1/2 cup (60 g) chickpea flour
- 1/2 cup (33 g) pumpkin seeds
- 1/2 cup (35 g) sunflower seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 1/3 cup (80 ml) maple syrup
- 1/4 cup (60 ml) coconut oil, melted
- 1 rhubarb stalk, trimmed and cut into 1-inch pieces
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
- 1/2 vanilla bean pod, scraped (or ½ teaspoon pure vanilla extract)
- 1 cup (250 g) coconut yogurt (or yogurt of choice)
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper; set aside.
- In a large bowl, whisk together all the dry ingredients until thoroughly combined. In a small bowl, whisk together the syrup and oil, and then fold into the dry mix with a wooden spoon or rubber spatula. Mix for 2 to 3 minutes, until the granola is wet and clumpy.
- Transfer the granola to the prepared baking sheet and use the back of your spoon or spatula to spread it out in an even layer.
- Bake for 40 to 45 minutes, rotating halfway through, until lightly browned and fragrant. Remove from the oven; let cool completely. Gently break up the granola into clumps and store in an airtight container at room temperature for up to 2 weeks.
- To make the stewed rhubarb, heat a small saucepan over medium-low heat; add the rhubarb, syrup, lemon juice, and vanilla bean, and stir. Cook for 6 to 8 minutes, until bubbling and the rhubarb is tender and loses a bit of its color. Remove from the heat and set aside.
- Divide the yogurt among four bowls, add a ó cup of granola to each bowl (there will be 1 cup granola left over), and then divide the stewed rhubarb among the bowls.
Recipe from Chickpea Flour Does It All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season ©Lindsey S. Love, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
As mentioned above, Lindsey’s book spans recipes from every meal through every season. It’s one of the more creative cookbooks that’s landed on my desk recently and I feel really inspired to try a few new techniques. If you’ve never really played around with chickpea flour before but want to, I highly recommend this cookbook. Plus, chickpea flour is a flour you can grind at home- either through a flour mill or even a high-powered blender (loud and needs sifting- but it works!) A few other recipes from this cookbook: