ETL Friday! Recipes: No-Grain Granola…

~ Update: This NoGrainola is actually excellent with plant-milks; the texture is best described as the texture of “Grapenuts Cereal” if you recall ever eating that. Enjoy ๐Ÿ˜€ ~


No Grainola with Goji Berries and Walnuts

Hi, Folks. No grain, no sugar, no acrylamides, and low fat ETL-DPYC granola. I thought I’d share one of my recipes that I created, utilizing the humble but versatile garbanzo bean —ย  grain-allergy free to boot. Feel free to tweak. Let me know if anyone you serve this can tell this is NOT “cereal” (without informing them what it is first, of course!); so far, no one has thought it otherwise.

Oh, and, you can make this with grains if you wish; oats are excellent, as well as wheat germ (see note below recipe)

This can take a lot of tweaking and be just as good — from spicing to lots of additionals to taste, such as dried fruit, nuts, seeds, oats/grains, flavorings, extracts, etc.

For morning cereals with ‘milks (see update above ๐Ÿ˜‰ )– I can’t say with 100% certainty you will like this with nut or seed milk: It will soften, which most cereals do; however, the texture is different, being beans and all. It’s ultimately up to you whether you like it that or not; try it :D. One friend of mine eats this with nut milk, but doesn’t let it sit to get soggy, so….I don’t know. You can spruce it up with berries — fresh and dried — or some banana, of course.

Sweetening can also be adjusted. I think the 1/2 C is a moderate amount, 2/3 C will satisify most; feel free to add more, if needed. Alternatively, if you find it is not sweet enough, or if others need more and others don’t, simple sprinkle in some date sugar, or sweeten your nut-seed milk. You can also spray the granola with water, then sprinkle with date sugar, spray again so it sticks; then pop it back into the dehydrator/oven ๐Ÿ™‚

Here are two basic, simple versions; work widdit ๐Ÿ˜€ :

No-Grain Granola


1 can of salt-free Garbanzo Beans, plain,drained and rinsed very well (or 1 1/2 C home-prepared, plain — sprouted, even better!)

2ย  tsp vanilla extract

1/2* – 2/3 C Date Sugar, or to taste

2 TB Ground Golden Flax Seed

1-1 1/2 tsp Spice, such as pumpkin pie mix, cinnamon, Or Ginger if you’re a pea picker ;),ย  etc. (2 tsp Ginger 1/2 tsp Cinnamon is good)

1/2 C Pecans or Walnuts or both, chopped (OR choice of nuts/seeds)

Citrus Zest of 1 fruit (1 orange), Optional

1/2 C dried fruit, Optional

Coconut, flakes, pieces, dried or fresh, Optional


See directions below

I used the entire skin of kumquats for the citrus zest. The skin of kumquats is sweet and edible straight and the inside fruit is tart; so it was easy to just slice up the skin. Use some zest of orange as an alternative. I also threw in chopped up pieces of fresh young coconut and the texture was fantastic; it wasn’t like dried coconut flakes, it was chewy like dried fruit.

*Half cup of date sugar makes this light on sweetness; use 2/3 for a just-right sweetness; more?…at your own risk! ;D .



Basic No Grainola ๐Ÿ˜‰ II



I like the addition of a bit of tahini in this version:

1 Can Garbanzo Beans, unsalted, drained and rinsed well, (or 1 1/2 C home-prepared, plain)

2/3 C Date Sugar, or to taste

1 – 1 1/2 tsp Cinnamon or more (Or others, such as Ginger, Cardamon, etc.)

2 TB Tahini + 2 TB juice/water, mixed

1/4 tsp Almond Extract

1 tsp Vanilla Extract

2 TB Ground Golden Flax seed

1/2 C Almonds, chopped (or nuts/seeds of choice)

1/2 C Dried Fruit, Other additions, such as coconut, etc., Optional

Zest of 1 Citrus, Optional

1/2 C Creativity ๐Ÿ˜‰ Optional


Beanola ๐Ÿ˜‰ย  Directions

Drain and rinse very well the Garbanzo beans and drain.

Pulse them in the processor

Dump into a bowl.

Combine tahini-water+ extracts

Then with a fork work in the tahini mixture, taking care not to mash — Just toss, but till thoroughly combined.

Add the Date sugar, cinnamon and flax, fork-tossing in as above.

Add the nuts, and mix.

Pour onto parchment-lined dehydrator sheets or baking sheet. Dehydrate at desired temperature till thoroughly dried; Or, bake at 248-degrees (to avoid acrylamide formation) or at lowest temperature you can in your oven till thoroughly dried and crunchy-yum.

I dehydrate 1 recipe in the Excalibur dehydrator at the highest temperature (155-degrees) for 3-or-so hours; it can actually be eaten at @ 2 hours; however it’s not thoroughly dried to my satisfaction at that point for best crunch factor (or for storing). You’ve probably tasted different granolas and some are super hard, others have a softness to them. You decide.

I’ve done lots of variations; so take your pick.


Note on adding grain and / or Creativity:

If you add the grain, pulse chop rolled oats; if you use quick-cooking oats, you don’t need to pulse them. Start with 1/2 C;ย  I believe 1/2 C is about right. Try other ingredients such as some carrot pulp, perhaps; or ground nuts/seeds, etc. (Be sure to taste to determine if seasoning needs adjusting.)

And let me know your results ๐Ÿ™‚



Above is one using oats (pic before dehydrating). Interestingly, though, those who tasted both had no idea the only-garbanzo one was without any grain.

It has pecans and dried bananas

These mixtures look especially beautiful around the holidays with festive fruits and nuts. Oh, and not to mention a great way to maintain your Eat-To-Live lifestyle during that tough season :).


ETA: Have to add this!ย  If you are having problem with eating nutritionally/snacking; etc, this may be too “snacky” or contain too much dried fruit (dates ) for you;ย  it is, however, great for children. Eat responsibly ;^)


Some pics to help with the directions;

Pulse the beans; don’t cream them:



granola-chickpea_pulsed (8)




Granola_chickpea_tahini (3)


Granola_chickpea_tahini (4)


Granola_chickpea_tahini (5)




Oh, and speaking of crunch…Don’t forget my My Kale Chips recipe! For a delicious savory crispy munch ๐Ÿ™‚



~ * ~

Click pic below for a looksee at what else I ETLize to make for family and friends with the incredible, edible chickpeaย  (and more) ๐Ÿ˜‰



Got recipes to share?

Send ’em to me and I’ll post ’em here on ETL Friday! ๐Ÿ˜€



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  1. Argent said,

    May 8, 2009 at 6:32 am

    Wow! LL, you’re talented, creating all these goodies!

    • poxacuatl said,

      May 8, 2009 at 8:16 am

      Hey ๐Ÿ™‚ Thanks Argent! It’s an easy fast recipe too!

      One thing I love about the dehydrator is when it’s hot, it’s so much nicer to turn on than an oven; the house doesn’t heat up…plus, it’s low maintenance! I can do raw or not, too.

  2. Argent said,

    May 8, 2009 at 2:29 pm

    Sadly enough, I bought a dehydrator this summer when I was living in California for a few months, but when I returned to New York, I decided it was too bulky and not useful enough to warrant the trouble of bringing it back with me. Now I regret the decision!

    • poxacuatl said,

      May 9, 2009 at 7:14 am

      Aww, (hu)Man! You can still do ’em it in the oven, though ๐Ÿ˜€ You could always check a thrift store, too ๐Ÿ™‚ Or even get one of the less expensive kind from the stores.
      I had one of those round ones for years!

  3. May 9, 2009 at 7:59 pm

    this looks fun. What do you recommend for dried fruit options? I’m not a big fan of dried apricots. are prunes too weird? figs? goji berries?


    • poxacuatl said,

      May 10, 2009 at 8:19 am

      Barb, any dried fruit you’d eat in granola. Raisins are classic, of course. Whatever you want. If you are minimizing your use of dried fruit, though, you can eat this plain; it already has the date sugar, so you don’t really need any more sweet (use 2/3 C date sugar). If you want the chew without the sweet/fruit, use some coconut. For more volume, add some more nuts, varying them for more flavor — pistachios are my fave nut and they are very nutritious and a perfect complement, nutritionally with the beans! Pretty as well; the green is a happy color :D. I also mentioned that you can add about 1/2 C or so of something; so, some carrot pulp or apple pulp, etc. would work.

      ADDED: Oh, and don’t forget fresh fruit! Much better for us anyway ๐Ÿ˜€

      Make sure the beanola is thoroughly dried; it should be crunchy and indistinguishable from grain cereal granola ๐Ÿ˜‰

  4. veganbarbie said,

    May 12, 2009 at 5:54 am

    HI Strix, I made this and I really like it. I added coconut flakes and chopped turkish figs. I love the chickpeas instead of oats! Very creative. Thanks for posting!

  5. Kelleen said,

    May 20, 2009 at 12:40 pm

    What a great idea, the beanola. Another use for my circa 1974 oven. Can’t wait to try it ๐Ÿ™‚

    • poxacuatl said,

      May 27, 2009 at 1:52 pm

      Let me know when you do! I’d love to read about how you did yours ๐Ÿ™‚

  6. September 28, 2010 at 3:11 pm

    […] sweeter than raisins and are awesome in trail mixes, cereals, grainola –ย  or better –NoGrainola They don’t taste “tomatoey”; they are a different thing altogether. They are a […]

  7. Deb Casey said,

    October 8, 2011 at 10:06 am

    I have a question….if you use the home done…sprouted garbanzo beans….do you leave them raw/sprouted and pulse in the Vitamix…or do you cook them after sprouting?

    Deb Casey

    • Strix said,

      October 9, 2011 at 1:50 pm

      Hi, Deb :^)

      If you are a raw foodist, you can do them raw ๐Ÿ˜€ The taste is bit funky for some people. You can steam them or bake them, whatever you like.
      I don’t like raw garbanzos, myselt — they need loads of a “cover,” aka, a fat , to taste good, such as the raw hummous recipes that call for something like a cup of tahini ;).

      • Deb Casey said,

        October 9, 2011 at 3:58 pm

        Hi Strix,

        Thanks for your reply. I used to be a raw foodist, but eat cooked food also now. I just wasn’t sure which was the proper way to use the garbanzo beans. I have my garbanzos sprouting so I can make the no-grain granola this week. ๐Ÿ™‚

        Deb Casey

        • Strix said,

          October 11, 2011 at 6:56 am

          I was a raw foodie too :^) I’m still on the high end of raw with my diet, but not 100%.
          Let me know how it comes out!

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