How’d it turn out, 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
]]>Great! Thanks, Anu.
]]>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.
]]>Yum! Sounds crunchy and delicious.
]]>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.
]]>