Granola isn't just made of oats: you can also create your vegan oat-free one using almond meal and nut butter! Plus, with chocolate, everything's better.
Course Breakfast
Cuisine Health
Keyword Gluten free, Grain free, Granola, vegan
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 2servings
Author Roberta
Ingredients
1.5cupsAlmond meal150 gr
⅓ cupNut butter70 gr
4tablespoonsAquafaba (unwhipped - from unsalted chickpeas)
1 tablespoonMaple syrup
Cocoa nibsto your taste
Chocolate chips (vegan)to your taste
A pinch of salt
Cinnamonto your taste
Instructions
Pre-heat the oven at 150° C (302° F)
In a bowl, combine your almond meal, with nut butter (I've tried both pecan's and almond's), 4 tablespoons of aquafaba (liquid from cooked unsalted chickpeas) and maple syrup.
Stir using your hands, like when you make crumble.
Add cocoa nibs, chocolate chips, a pinch of salt and a pinch of cinnamon (I actually love strong flavors so I put a lot more than a pinch).
Now, spread the mixture (crumbles) on a baking sheet lined with parchment paper and bake for about 35 minutes. To prevent burning, remember to stir every once in a while. Time depends on how moist the granola was.
Let it cool down and enjoy with milk or yogurt.
TIP: I take photos during the day so I usually put my granola into a jar of yogurt, mix, refrigerate until the morning after. I love it!!!!
Notes
To store: let cool down then store into an airtight container at room temperature up to 4 days.If you're not vegan: you can use egg white instead of aquafaba.