~ 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 😀 ~
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 — 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 😉 )– 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 🙂
Here are two basic, simple versions; work widdit 😀 :
1 can of salt-free Garbanzo Beans, plain,drained and rinsed very well (or 1 1/2 C home-prepared, plain — sprouted, even better!)
2 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 ;), 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 😉 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 😉 Optional
Beanola 😉 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; 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 🙂
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! If you are having problem with eating nutritionally/snacking; etc, this may be too “snacky” or contain too much dried fruit (dates ) for you; it is, however, great for children. Eat responsibly ;^)
Some pics to help with the directions;
Pulse the beans; don’t cream them:
Oh, and speaking of crunch…Don’t forget my My Kale Chips recipe! For a delicious savory crispy munch 🙂
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Click pic below for a looksee at what else I ETLize to make for family and friends with the incredible, edible chickpea (and more) 😉
Got recipes to share?