SUPER CRUNCHY OIL-FREE GRANOLA

As many beans as I consume, it is about time that I put the aquafaba into good use. Aquafaba has been a favorite ingredient in my aquafaba experiments over the last few months. Starchy bean water binds the Granola together into crunchy clumps without using excessive oil and sugars like traditional Granola. The end product does not smell or taste like beans.

Have you ever heard of aquafaba (also known as aquafaba)? Scroll down to get a crash course in aquafaba…

What is aquafaba?

Aquafaba is the watery, goopy liquid that you usually throw out from cans of beans. This strange liquid has surprising properties due to the starches in the cooked beans. It can be used as a binding agent in food and whipped up like egg whites. It is the perfect vegan substitute for eggs. It can’t replace eggs in all recipes, but it is useful for many.

I recommend using the liquid from canned chickpeas instead of any other bean. Chickpea aquafaba, which is neutral or contains the least flavor and color, is the best. Avoid black bean and kidney bean aquafaba as they will be darker in color. Although aquafaba made from cannellini beans has been used, chickpea aquafaba is less flavorful.

What is the CREAM OF TARTAR?

Cream of tartar (or tartaric acid) is acid in powdered form and is worth keeping in your pantry. It can be used in various ways, including as the secret ingredient that transforms baking soda into the baking powder. Cream of tartar is used in this recipe for Granola to stabilize the aquafaba. It makes it easier to whip into dense foam. It can take as long as ten minutes to whip the aquafaba properly without adding a pinch of cream. It takes just three minutes with a cream of tartar.

SUPER CRUNCHY OIL-FREE GRANOLA SUBSTITUTES AND OPTIONS

This recipe can be used to make various dry goods and is great for using up any leftovers. You can swap out the spice mix and the grains, nuts and seeds to suit your tastes.

If you are substituting grains, nuts, or seeds for this recipe, make sure to have at least 3 cups of dry goods. This means there should be approximately 2 cups of grains per cup of nuts and seeds. You can also use chia, sunflower seeds, sesame seeds, walnuts and hemp.

SWEETEN IT UP

This Super Crunchy Oil-Free Granola is very low in sugar. You can adjust the amount of sugar to suit your tastebuds (the raw Granola is safe). Maple syrup can be substituted for brown sugar in this recipe. However, it will make the mixture slightly wet and cause a longer baking time.

This Oil-Free Granola is made with Aquafaba, which is the starchy water left over from canned beans. It’s super crunchy and doesn’t require a lot of oil or sugar.

Prep time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Servings: Each 1/2 cup

INGREDIENTS

1/2 cup aquafaba ($0.25)
1/8 teaspoon cream of tartar ($0.01)
1/4 cup brown sugar ($0.16)
1/2 tsp vanilla extract ($0.14)
2 cups rolled oatmeal ($0.33)
1/4 cup oat bran ($0.18)
1/4 cup ground flaxseed ($0.12)
1/4 cup slivered almonds ($0.48)
1/4 cup pepitas ($.060)
1/2 teaspoon cinnamon ($0.05).
1/2 teaspoon turmeric ($0.05).
1/4 tsp ground ginger ($0.03)
1/8 teaspoon ground cloves ($0.02)

INSTRUCTIONS

Pre-heat the oven to 350oF Place parchment paper on a large baking sheet.
Mix the aquafaba with the cream of tartar in a bowl. Use an electric mixer or stand mixer for stiff whipping. After the aquafaba has been whipped, add the vanilla extract and brown sugar and whip for 30 seconds or until the brown sugar dissolve into the foam.
Combine the rolled oatmeal, oat bran and ground flaxseed in a separate bowl. Add almonds, pepitas cinnamon, turmeric, ground cloves, ginger, and ground cloves to this mixture. Stir until combined.
Combine the oat mixture with the sweetened aquafaba. Stir the mixture until all dry ingredients are coated with the aquafaba.
Spread the granola mixture on a lined baking sheet.
After baking the Granola for 20 min, take it out of the oven and stir it gently. Bake the Granola for 10 more minutes, then stir it again. Bake for 5 minutes or until the Granola has dried and the edges are deep golden brown.
Let the granola cool, then place it in an airtight container at room temperatures.