Chickpea granola (plant based & gluten free)
did you know you can make extra crunchy homemade granola with aquafaba, the viscous water that you find in a can of chickpeas? I like to pair this with thick soya yoghurt and summer berries
Ingredients
275g rolled oats
100g sunflower/ pumpkin seeds
15g ground flaxseeds
50g light brown sugar/ coconut sugar
1 teaspoon vanilla extract
a pinch of sea salt
60g aquafaba from 1 can of chickpeas (try to use a can of organic unsalted chickpeas as you don’t want any added salt or additives to interfere with the consistency and taste)
60ml agave syrup/ maple syrup
a handful of dried fruit or dark chocolate chips (optional)
Method
In a large mixing bowl, mix together the oats, seeds, sugar and sea salt
Pour out 60ml of aquafaba from one can of chickpeas to another mixing bowl, and whisk together using an electric whisk. Whip for 5-10 minutes until it forms peaks and thickens, just like egg whites would.
Add the agave syrup and vanilla extract to the aquafaba.
Gently fold the dry mixture into the liquid mixture.
Spread the granola mixture evenly on 2 lined baking sheets
Bake at 160c for 30 minutes, stirring halfway through or simply turn the baking tray around 180 degrees (if you want to retain more clusters, don’t stir). Bake until golden brown.
Cool on a rack and add your dried fruit / dark chocolate chips, if you so wish!
Store in an airtight container and enjoy however you fancy; I love to add handfuls of granola to a bowl of thick soya yoghurt with a berry compote.
Do tag me on instagram if you give this recipe a go!