Is it Monday already? It’s rainy and gray here in the Midwest, and I just want to curl up on the couch and take a nap with Cookie. I might have to do that later.
I’m always impressed by recipe developers who take on a new ingredient or technique and come up with inventive new uses for it. Lindsey used chickpea flour to create a wide range of gourmet recipes, complete with stunning photos. The recipes in the book are all gluten free, and many include brown rice flour, almond meal and/or arrowroot as well, which may be familiar to you if you bake gluten-free often.
Chickpea flour is just finely ground dried chickpeas, so it’s high in protein, fiber and all of the goodness you can expect to find. You can even make your own chickpea flour in a high-powered blender, like a Vitamix or Blendtec (beware, it’s super loud). Or, you can buy it at well-stocked grocery stores or online (Bob’s Red Mill sells it as garbanzo bean flour). I also used chickpea flour in this socca pizza, which is so good!
I hope I’m not sharing this rhubarb recipe too late for you to find it. Lindsey’s preparation is super simple and it’s perfect with yogurt and this granola. That said, you could also just throw in some fresh fruit or compote.
The granola is truly the most clumpy granola I’ve ever made, thanks to the addition of flour to help it bind. You really have to break it up, or you’ll end up with clumps as big as your hand! Lindsey’s recipe called for brown rice puffs, and I haven’t been able to find those anywhere, so I just added more oats to make up for them.
Then, the mixture was too dry, so I upped the amount of the liquid ingredients to match my go-to granola recipe, and it turned out mega clumpy, with an irresistible, sweet and wholesome crunch. You can see the texture best in the photo below, which I snapped after I quit tinkering.
Clumpy Granola with Stewed Rhubarb
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast
This granola recipe is extra clumpy thanks to some flour! This gluten free and naturally sweetened granola is a great way to start the morning. Recipe yields plenty for 4 bowls of yogurt, rhubarb and granola. You’ll have leftover granola, too.
- 2 cups old-fashioned oats
- ½ cup almonds, chopped (or slivered almonds)
- ½ cup puffed brown rice (or more oats)
- ½ cup chickpea flour (or any other flour, probably)
- ¼ cup pepitas (green pumpkin seeds)
- ¼ cup sunflower seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
- Scant ½ cup maple syrup
- Scant ½ cup melted coconut oil
- 2 rhubarb stalks, trimmed and cut into 1” pieces
- 2 tablespoons maple syrup
- 2 teaspoons lemon juice
- 1 vanilla bean pod, scraped (or 1 teaspoon vanilla extract)
2 cups yogurt of choice, either plain, vanilla or coconut flavored
- To make the granola: Preheat the oven to 300 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, almonds, puffed rice, chickpea flour, pumpkin seeds, sunflower seeds, cinnamon, ginger, nutmeg, and salt. Whisk to blend. In a smaller bowl or liquid measuring cup, whisk together the maple syrup and coconut oil until combined. Pour the wet mixture into the dry, and mix well.
- Transfer the granola to the prepared baking sheet and use the back of a big spoon or spatula to spread it out into an even layer. For maximum clumps, be sure the granola is in one cohesive layer (it’s ok if it doesn’t quite reach the edges).
- Bake for 35 to 40 minutes, rotating the pan halfway through, until golden and fragrant. Let the pan cool completely to keep the clumps intact. Gently break up the granola into clumps and store in an airtight container at room temperature for up to 2 weeks (or several months in the freezer).
- To make the stewed rhubarb: Heat a medium saucepan over medium-low heat. Add the rhubarb, maple syrup, lemon juice, and vanilla bean, and stir. Cover and cook, stirring occasionally, until the mixture is bubbling and the rhubarb is tender and loses a bit of its color, about 8 to 12 minutes. Set aside.
- To serve, divide the yogurt between 4 bowls, add ½ cup granola to each bowl (there will be some granola leftover), and then divide the stewed rhubarb into the bowls.
Recipe adapted from Chickpea Flour Does It All: Glluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season by Lindsey S. Love, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
Make it gluten free: Use certified gluten-free oats and gluten-free flour (chickpea, oat, all-purpose GF, etc.).
Make it vegan: Choose a dairy-free yogurt (Lindsey recommended coconut yogurt) or eat the granola without yogurt.
Make it nut free: Replace the almonds with additional pepitas and/or sunflower seeds.
Change it up: Feel free to change up the nuts and seeds to use your favorites; just chop any larger nuts first. You could also use honey instead of maple syrup. You can serve the granola however you’d like, of course. It would also be great with fresh fruit or fruit compote instead of stewed rhubarb.
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