Is it Monday already? It’s rainy and gray here in the Midwest, and I just want to curl up on the couch and take a nap with Cookie. I might have to do that later.
Today, I’m sharing a recipe from a cookbook I’ve been meaning to tell you about for a while. Lindsey of Dolly and Oatmeal wrote and photographed a beautiful book called Chickpea Flour Does It All .
I’m always impressed by recipe developers who take on a new ingredient or technique and come up with inventive new uses for it. Lindsey used chickpea flour to create a wide range of gourmet recipes, complete with stunning photos. The recipes in the book are all gluten free, and many include brown rice flour, almond meal and/or arrowroot as well, which may be familiar to you if you bake gluten-free often.
Chickpea flour is just finely ground dried chickpeas, so it’s high in protein, fiber and all of the goodness you can expect to find. You can even make your own chickpea flour in a high-powered blender, like a Vitamix or Blendtec (beware, it’s super loud). Or, you can buy it at well-stocked grocery stores or online (Bob’s Red Mill sells it as garbanzo bean flour).
I hope I’m not sharing this rhubarb recipe too late for you to find it. Lindsey’s preparation is super simple and it’s perfect with yogurt and this granola. That said, you could also just throw in some fresh fruit or compote.
The granola is truly the most clumpy granola I’ve ever made, thanks to the addition of flour to help it bind. You really have to break it up, or you’ll end up with clumps as big as your hand! Lindsey’s recipe called for brown rice puffs, and I haven’t been able to find those anywhere, so I just added more oats to make up for them.
Then, the mixture was too dry, so I upped the amount of the liquid ingredients to match my go-to granola recipe , and it turned out mega clumpy, with an irresistible, sweet and wholesome crunch. You can see the texture best in the photo below, which I snapped after I quit tinkering.
Author: Cookie and Kate
Recipe type: Breakfast
Serves: 4 servings
2 cups yogurt of choice, either plain, vanilla or coconut flavored
Recipe adapted from Chickpea Flour Does It All: Glluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season by Lindsey S. Love, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
Make it gluten free: Use certified gluten-free oats and gluten-free flour (chickpea, oat, all-purpose GF, etc.).
Make it vegan: Choose a dairy-free yogurt (Lindsey recommended coconut yogurt) or eat the granola without yogurt.
Make it nut free: Replace the almonds with additional pepitas and/or sunflower seeds.
Change it up: Feel free to change up the nuts and seeds to use your favorites; just chop any larger nuts first. You could also use honey instead of maple syrup. You can serve the granola however you’d like, of course. It would also be great with fresh fruit or fruit compote instead of stewed rhubarb.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!
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Source: Cookie and Kate