Is it already Monday? I just want to curl up on the couch with Cookie and take a sleep because it’s wet and gray here in the Midwest. Later, I might have to do it.
I’m sharing a dish with you today from a cookbook I’ve been meaning to mention for a long. Chickpea Flour Does It All is a stunning book written and photographed by Lindsey of Dolly and Oatmeal.
I’m constantly amazed by recipe creators who adopt a novel ingredient or method and find creative new applications for it. Lindsey developed a variety of culinary recipes with chickpea flour and beautiful images. All of the recipes in the book are gluten-free, and many of them also call for ingredients like brown rice flour, almond meal, and/or arrowroot, which you may be accustomed to if you frequently bake gluten-free.
Chickpea flour is simply dried chickpeas that have been ground into a fine powder, thus it has a lot of protein, fiber, and other healthy ingredients. A powerful blender, such as a Vitamix or Blendtec, can even be used to manufacture your own chickpea flour (warning: it’s really loud). Alternatively, you can purchase it online (Bob’s Red Mill sells it as garbanzo bean flour) or at well-stocked grocery stores. In this delicious socca pizza, I also used chickpea flour.
Also read: Tex-Mex Breakfast Bowls
I hope you still have time to find this rhubarb recipe that I’m sharing with you. The preparation Lindsey uses is quite easy to make and goes well with this granola and yogurt. Nevertheless, you may just merely add some fresh fruit or compote.
The use of flour to assist the granola bind has resulted in the most clumpy granola I’ve ever produced. You must really split it up if you don’t want to have clumps the size of your hand! I couldn’t find the brown rice puffs that Lindsey’s recipe called for, so I simply increased the amount of oats to make up for it.
The mixture was then too dry, so I increased the liquid ingredient amounts to match my go-to granola recipe. The result was a very clumpy product with an addictive, sweet, and nutritious crunch. The picture I took after I finished fiddling with it shows the texture the best.
- Old-fashioned oats, 2 cups
- 12 cup chopped almonds (or slivered almonds)
- a half-cup of puffed brown rice (or more oats)
- Chickpea flour, half a cup (or any other flour, probably)
- Pepitas, 1/4 cup (green pumpkin seeds)
- Sunflower seeds, 1/4 cup
- 1 teaspoon of cinnamon powder
- 1 teaspoon of ginger, ground
- 12 teaspoon of nutmeg, ground
- 1/2 tsp. sea salt
- Minimal 1/2 cup maple syrup
- 12 cup of almost melted coconut oil
Red rhubarb stew
- Cut two rhubarb stalks into 1-inch slices after trimming.
- maple syrup, two tablespoons
- Lemon juice, two teaspoons
- 1 scraped vanilla bean pod (or 1 teaspoon vanilla extract)
- Making granola involves: A sizable, rimmed baking sheet should be lined with parchment paper and the oven should be preheated at 300 degrees Fahrenheit.
- Oats, almonds, puffed rice, chickpea flour, pumpkin seeds, sunflower seeds, cinnamon, ginger, nutmeg, and salt should all be combined in a sizable mixing dish. Stir to combine. Mix the maple syrup and coconut oil together in a smaller bowl or liquid measuring cup. Mix well before adding the wet mixture to the dry.
- With the help of a large spoon or spatula, transfer the granola to the prepared baking sheet and spread it out into an even layer. Make sure the granola is in one cohesive layer for the best clumping (it’s alright if it doesn’t quite reach the corners).
- Bake until brown and fragrant for 35 to 40 minutes, flipping the pan halfway through. To maintain the clumps, let the pan cool fully. Granola should be gently broken up into clumps and kept at room temperature for up to two weeks in an airtight container (or several months in the freezer).
- Making stewed rhubarb requires: Over medium-low heat, preheat a medium saucepan. Stir in the vanilla bean, rhubarb, maple syrup, lemon juice, and so on. For 8 to 12 minutes, or when the mixture is boiling and the rhubarb is soft and starting to lose some of its color, cover the pan and cook, stirring regularly. Place aside.
- To serve, divide the yogurt among the four bowls, top each with a half-cup of the leftover granola, and then top with the stewed rhubarb.
The recipe has been modified from Chickpea Flour Does It All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season, published in 2016 by Lindsey S. Love. Reprinted with publisher The Experiment’s permission. accessible everywhere that books are sold. theexperimentpublishing.com
ELIMINATE THE GLUTEN: Utilize oats and flour that are both proven to be gluten-free (chickpea, oat, all-purpose GF, etc.).
TURN IT VEGAN Eat the granola on its own or with a dairy-free yogurt (Lindsey suggested coconut yogurt).
Make it nut-free by adding more pepitas and/or sunflower seeds in place of the almonds.
CHANGE IT UP: Feel free to substitute your preferred nuts and seeds; just make sure to chop any larger nuts before doing so. In addition, honey can be used in place of maple syrup. Of course, you can serve the granola however you like. Instead of stewed rhubarb, it would also be delicious with fresh fruit or fruit compote.