I think it’s time for granola to get a makeover. Most granola is very high in sugar and is lacking in protein, which in my opinion, makes it only slightly better than a candy bar. Don’t get me wrong, I enjoy granola, crunchy and sweet but I’d prefer that it had more protein and less sugar. My granola makeover unveils a gluten-free granola that is a more balanced snack or breakfast, is packed with nutrients and still tastes great!
So how exactly is this gluten-free granola different from your average granola? For protein, I’ve added an egg white (also helps granola to clump), soy nuts and garbanzo beans. I’ve used a combination of coconut sugar* and raw honey for sweetener and just a little oil. Ease up on the dried fruit and use one that is naturally sweet & no sugar added. This granola also has several good sources of fiber in the soy nuts, garbanzo beans, flax seed meal and teff grain. Eat it dry, in a bowl with milk or yogurt, or sprinkle it over ice cream or sorbet.
*Coconut sugar is made from the nectar of the flower on coconut palm trees so it tastes nothing like coconut. It looks like a dryer brown sugar and has a wonderful caramel flavor.
1 15 oz. can garbanzo beans
1¼ c gluten-free rolled oats 3/4 cup roasted edamame or soy nuts 1/3 c raw pumpkin seeds 1/3 c chopped cashews or slivered almonds 1/3 c chopped unsweetened dried fruit 3 Tbsp whole teff grain
1 egg white 2 Tbsp flax seed meal 3 Tbsp coconut sugar
2 Tbsp raw honey 2 Tbsp safflower oil 1 ½ tsp cinnamon
1 cup soy nuts
Heat the oven to 400°
Drain and rinse the garbanzo beans. Spread them out on a kitchen towel to absorb any excess moisture.
Lay them on a baking sheet and roast for 30 minutes. They will not be completely dry at this point but will dry out when the granola bakes.
Meanwhile, in a large mixing bowl, combine the oats, edamame, pumpkin seeds, nuts, dried fruit and teff grain.
In a small mixing bowl thoroughly whisk the egg white, coconut sugar, honey oil and cinnamon.
When the garbanzo beans are done, add them to the oat mixture and turn the oven down to 250.° Then add the egg mixture to the oat mixture and stir until all the dry ingredients are moistened.
Line the baking sheet with parchment paper and spread the granola in an even layer.
Place in the oven and set the timer for 15 minutes.
When the 15 minutes are up give the granola a stir to turn it over a bit. Continue baking for another hour and stir every 15 minutes. It will seem a little moist and chewy right out of the oven but will become crispy once cooled.