I make granola often, but often, it goes undocumented. I like to play around with different ingredeints and flavors depending on the season, but that doesn't mean I don't play favorites. This is the recipe I keep coming back to; it's my standby.
I think I like this particular combination so much because it's filled with some of my favorite things: almonds, coconut, buckwheat, pumpkin seeds, and usually, maple syrup. It's also extra crunchy, which I love, thanks to the buckwheat groats. For this batch, I decided to experiment with a new sweetener I found on sale at Whole Foods: Coconut nectar.
Coconut Secret, is also 100% Raw, Vegan, and Gluten-Free. Needless to say, I was excited to try it, especially because I love natural coconut flavor. Unfortunately, once I got home, I realized that "Coconut Nectar does not have a coconutty flavor." Bummer.
2 cups rolled oats
1/2 cup raw buckwheat groats
1/2 cup raw almonds, chopped
1/3 cup raw pumpkin seeds
2 1/2 tablespoons grade b maple syrup, coconut nectar, or other liquid sweetener
2 tablespoons unrefined coconut oil, melted
1 tablespoon ground chia or ground flaxseed (optional)
1 teaspoon vanilla extract
a pinch of sea salt
Preheat your oven to 325 F. Mix the first four ingredeints together in a large bowl. In a small bowl (use the same one you melted the coconut oil in), whisk the last 5 ingredeints together and let sit for a few minutes to thicken if using ground chia/ flax.
Pour the wet ingredients over the dry until evenly coated. Spread mixture onto a rimmed baking sheet and bake for 20- 25 minutes, stirring every 10- 15 minutes, until golden. Let cool and store in a sealed container.
June 12, 2011
101Cookbooks featured a recipe for Black Bean Brownies. Initially, I was skeptical (though most of her recipes don't disappoint), but after this recent foray into the world of chickpea blondies, black bean brownies are definitely on my "must-bake" list.
Chocolate Chip Chickpea Blondies
If you don't have the two kinds of sweetener called for, I think these would work with 1/2 cup of either sucanat/ brown sugar or liquid sweetener. Also, feel free to add up to 3/4 cup sugar if you'd like them sweeter. Next time I make these, I'll probably use a smaller pan because I like my blondies/ brownies to be thicker.
Adapted from Chocolate Covered Katie and Have Cake, Will Travel
1 1/2 cups chickpeas (1 can, drained and rinsed)
3 tablespoons sucanat or brown sugar
3 tablespoons agave nectar or maple syrup
2 teaspoons vanilla extract
1/4 cup ground flaxseed
2 tablespoons coconut milk or almond milk
1/4 cup nut butter [I used 2 tbsps roasted almond butter and 2 tbsps roasted cashew]
1/2 teaspoon baking powder
1/3 cup chopped dark chocolate
Preheat your oven to 350 F. Blend all ingredients (except chocolate) in a food processor until very smooth. Mix in chocolate, and spread evenly into a greased 8×8 pan.
Bake for about 22 minutes. Blondies should be just starting to crack at the middles and turn golden at the edges. You want them to look a little undercooked when you take them out, because if over-baking will result in a dry, crumbly texture.
Once fully cooled, cut into 16 squares and serve.