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CLUMPY GRANOLA BOWL WITH STEWED RHUBARB & YOGURT FROM CHICKPEA FLOUR DOES IT ALL.

makes 3 cups of granola
Print Recipe
Servings 4

Ingredients
  

clumpy granola

  • 2 cups (210 g) gluten-free old-fashioned rolled oats
  • ½ cup (85 g) almonds chopped
  • ½ cup (15 g) puffed brown rice
  • ½ cup (60 g) chickpea flour
  • ¼ cup (33 g) pumpkin seeds
  • ¼ cup (35 g) sunflower seeds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon sea salt
  • 1/3 cup (80 ml) maple syrup
  • ¼ cup (60 ml) coconut oil melted

stewed rhubarb

  • 1 rhubarb stalk, trimmed and cut into 1-inch pieces
  • 1 tablespoon maple syrup
  • 1 teaspoon lemon juice
  • ½ vanilla bean pod, scraped (or ½ teaspoon pure vanilla extract)
  • edible dried rose petals to taste, optional

Instructions
 

  • Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper; set aside.
  • In a large bowl, whisk together all the dry ingredients until thoroughly combined. In a small bowl, whisk together the syrup and oil, and then fold into the dry mix with a wooden spoon or rubber spatula. Mix for 2 to 3 minutes, until the granola is wet and clumpy.
  • Transfer the granola to the prepared baking sheet and use the back of your spoon or spatula to spread it out in an even layer.
  • Bake for 40 to 45 minutes, rotating halfway through, until lightly browned and fragrant. Remove from the oven; let cool completely. Gently break up the granola into clumps and store in an airtight container at room temperature for up to 2 weeks.
  • To make the stewed rhubarb, heat a small saucepan over medium-low heat; add the rhubarb, syrup, lemon juice, and vanilla bean, and stir. Cook for 6 to 8 minutes, until bubbling and the rhubarb is tender and loses a bit of its color. Remove from the heat and set aside.Divide the yogurt among four bowls, add a ½ cup of granola to each bowl (there will be 1 cup granola left over), and then divide the stewed rhubarb among the bowls. Top with edible dried rose petals, if desired.

Notes

Recipe from Chickpea Flour Does It All: Glluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season ©Lindsey S. Love, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.