Granola de “aquafaba”
E que me dizem de uma granola caseirinha, sem gordura, feita com.... a água do grão? A água do grão batida em castelo é a “aquafaba”.
Esta receita é do site “minimalist baker”.
Aqui vai ela:
“Ingredients - GRANOLA
3 cups gluten-free rolled oats
1 cup chopped raw nuts (pecans / slivered almonds)
1/2 cup desiccated or shredded coconut (unsweetened)
1 Tbsp chia seeds
1/4 cup coconut sugar (or other dry sweetener of choice)
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/4 cup aquafaba
1/4 cup maple syrup, plus more to taste (or other liquid sweetener of choice)
1 tsp vanilla extract (optional)
1/4 cup dried blueberries - or other dried fruit (optional)
FOR SERVING (optional)
Dairy-free milk
Fresh or frozen fruit (banana, berries, etc.)
Instructions:
Preheat oven to 325 degrees F (162 C) and line one baking sheet (or more as needed) with parchment paper.
To a large mixing bowl, add the oats, nuts, coconut, chia seeds, coconut sugar, salt, and cinnamon. Stir to combine.
Add aquafaba (chickpea brine) to a mixing bowl and use an electric mixer to whip into loose peaks.
This can take up to 10 minutes, usually 5. (If it has trouble blending, add a little cream of tartar to help peaks form.)
Add maple syrup and vanilla (optional) to the aquafaba and beat for 30 seconds more.
Pour the aquafaba mixture over the dry ingredients and fold to coat.
Spread the mixture evenly onto a parchment-lined baking sheet(s) and bake for 28-35 minutes (or until fragrant and deep golden brown).
Stir a bit near the halfway point and flip the pan around to ensure even baking.
Let cool completely.
Then add dried fruit (optional) and toss.
Place in a container that has an airtight seal and it should keep for 2-3 weeks at room temperature. Store in the freezer up to 3 months (sometimes longer).”
Enjoy
Aqui vai ela:
“Ingredients - GRANOLA
3 cups gluten-free rolled oats
1 cup chopped raw nuts (pecans / slivered almonds)
1/2 cup desiccated or shredded coconut (unsweetened)
1 Tbsp chia seeds
1/4 cup coconut sugar (or other dry sweetener of choice)
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/4 cup aquafaba
1/4 cup maple syrup, plus more to taste (or other liquid sweetener of choice)
1 tsp vanilla extract (optional)
1/4 cup dried blueberries - or other dried fruit (optional)
FOR SERVING (optional)
Dairy-free milk
Fresh or frozen fruit (banana, berries, etc.)
Instructions:
Preheat oven to 325 degrees F (162 C) and line one baking sheet (or more as needed) with parchment paper.
To a large mixing bowl, add the oats, nuts, coconut, chia seeds, coconut sugar, salt, and cinnamon. Stir to combine.
Add aquafaba (chickpea brine) to a mixing bowl and use an electric mixer to whip into loose peaks.
This can take up to 10 minutes, usually 5. (If it has trouble blending, add a little cream of tartar to help peaks form.)
Add maple syrup and vanilla (optional) to the aquafaba and beat for 30 seconds more.
Pour the aquafaba mixture over the dry ingredients and fold to coat.
Spread the mixture evenly onto a parchment-lined baking sheet(s) and bake for 28-35 minutes (or until fragrant and deep golden brown).
Stir a bit near the halfway point and flip the pan around to ensure even baking.
Let cool completely.
Then add dried fruit (optional) and toss.
Place in a container that has an airtight seal and it should keep for 2-3 weeks at room temperature. Store in the freezer up to 3 months (sometimes longer).”
Enjoy
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