This has been something I have been wanting to try for quite a while now. My usual granola recipe is inspired by one of my favourite chefs Ottolenghi, I honestly think he is a culinary genius, with fool proof and beyond delicious recipes every time. Orange blossom water and a dark golden syrup usually feature in my granola with a hefty bit of neutral oil but this time, but this time I practiced the same principals but subbed out the fat for aquafaba (chickpea water), resulting in something marvellous. You would never know its missing about 300/400 calories.
This is a great granola if you are trying to watch your daily intake of calories but do not want to skip out on flavour. Add a little cocoa powder for a chocolatey finish or a tiny bit of five spice if you like more.of a savoury breakfast.
40 MINUTES. 20 SERVINGS
300g large oats
100g puffed quinoa (optional)
100g raw nuts, roughly chopped (I used almonds)
2 tbs chia seeds
2 tbs sunflower seeds
2 tbs pumpkin seeds
1/2 tsp cinnamon
80g maple syrup
good pinch of salt
100g golden raisins or dried fruit of choice
Firstly, preheat the oven to 340F/170C
Add all the dry ingredients to a large bowl ( oats, puffed quinoa, nuts, chia, sunflower & pumpkin seeds and cinnamon)
In a separate bowl beat the aquafaba with an electric whisk until stiff, white and fluffy. This will take about 8/10 minutes.
Then add the maple syrup & salt. and whisk again for another minute.
Gentle pour the aquafaba mix into the dry mix and stir everything very well using a spatula.
Line a large baking tray with baking paper and pour the mixture out in a even layer.
Bake for 25-30 minutes, checking on it regularly and tossing it half way through. If you see that it is browning too quickly take it out of the oven before allocated time.
Give one more toss once it is out of the oven and leave to cool completely.
Add your dried fruit, desiccated coconut or any other extras you fancy.