Comments on: Clumpy Granola with Stewed Rhubarb from Chickpea Flour Does It All

By: Kate

Kate — Sat, 22 Jul 2017 19:28:03 +0000

In reply to Ashley. How'd it turn out, Ashley?

By: Ashley

Ashley — Fri, 21 Jul 2017 15:47:29 +0000

In reply to Ashley. Worked out fantastically! I Didnt use puffed cereal, instead i used whole buckwheat groats.. they are super crispy and tasty! I like this recipe because of the extra protein in the chickpea flour... i'm in my 3rd trimester of my pregnancy and was recommended to increase protein, so here I am, enjoying your unique granila recipe and will undoubtedly make it again. Yum

By: Ashley

Ashley — Fri, 21 Jul 2017 13:50:44 +0000

Oh I hope this turns out ok! The mixture seemed a bit wet, the wettest granola mixture i’ve ever made… is that normal? Might have to leave it in slightly longer than recipe calls for to help dry it out a bit.

By: Kate

Kate — Mon, 10 Jul 2017 00:46:27 +0000

In reply to Anu. Great! Thanks, Anu.

By: Anu

Anu — Sun, 09 Jul 2017 10:31:40 +0000

Turned out very well. Thanks, Kate.

★★★★

By: Anu

Anu — Sun, 09 Jul 2017 10:29:07 +0000

In reply to Margarita. Use besan with a tad bit of rice flour and spices, chilli powder, cumin, salt, optional scant ginger, a pinch baking powder to make a batter slightly thicker than tempura batter. Dip vegetable pieces in it and fry to make vegetable pokoras (fritters). Indian cooking uses more besan and less all purpose flour, so you should be able to find recipes to use up your bag of besan quickly.

By: Kate

Kate — Wed, 08 Feb 2017 00:47:16 +0000

In reply to Carol. Yum! Sounds crunchy and delicious.

By: Carol

Carol — Tue, 07 Feb 2017 23:38:14 +0000

This granola is the best that I’ve ever made! I added some chia seeds and ground flax seed to it just for an extra kick and it worked great.

★★★★★

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By: Deb

Deb — Tue, 16 Aug 2016 04:08:38 +0000

Thank you so much for sharing this Granola recipe. I have tried many Granola recipes with limited success in keeping clumps, but your recipe REALLY does. I’ve passed it on to numerous friends who have tried my batches.

I believe Chick Pea flour works best to get clumps – I’ve tried buckwheat and spelt but chick pea definitely gives the best result.

I didn’t serve with rhubarb – rather we keep a jar of Granola, broken into pieces big enough to snack on rather than serving for breakfast.

The only amendment I made to the recipe was, to cook at 100c for approximately 45 minutes, as I found cooking at a higher temperature, the edges tended to burn. After spending the Granola thinly on bake paper, I break it into large pieces after it has cooled.

★★★★★