Light lentil granola

Light lentil granola

By
From
Spoon
Makes
8 bowls

This granola has been a real revelation. The flavours come from the first granola we sold at a Christmas market, using orange zest and cranberries. It was an instant classic and we always sold out. It is amazingly crunchy and incredibly light and you would never guess that lentils are one of the chief components. As all of the ingredients are cooked beforehand, this granola needs less time in the oven than some of the others and crisps up really well as it cools.

Amaranth isn’t technically a grain like oats or rice. It’s sometimes called a ‘pseudo-cereal’ – great for those with gluten intolerances – and can be bought in most health food shops.

Jonny

Ingredients

Quantity Ingredient

Dry ingredients

Quantity Ingredient
175g red lentils
4 tablespoons amaranth
60g quinoa flakes
60g coconut flakes
4 tablespoons puffed rice
60g dried cranberries

Wet ingredients

Quantity Ingredient
200ml maple syrup
2 tablespoons rapeseed oil
1 tablespoon vanilla extract
1/2 teaspoon ground cardamom
1/2 teaspoon salt
1 medium orange, zested

Method

  1. Preheat the oven to 180°C.
  2. First, cook the lentils in a pan of boiling water for about 15 minutes, until ‘al dente’. Drain, then leave them to cool and pat dry.
  3. To ‘puff’ the amaranth, place a heavy-based pan over a medium heat and let it get hot. Test the heat by adding one or two of the amaranth grains to the pan. They should pop (like popcorn) pretty much straight away. Add 1 tablespoon at a time and put the lid on the pan, moving the pan constantly. The whole batch should be puffed in 20–30 seconds. Once done, set aside in a bowl to cool and make the next batch.
  4. Setting the cranberries aside, combine all of the dry ingredients in a large bowl.
  5. Put all of the wet ingredients into a separate bowl and use a fork or whisk to emulsify the maple syrup with the oil (the colour becomes lighter when this happens).
  6. Add the wet ingredients to the dry and mix to ensure that all the ingredients are well combined.
  7. Spoon the mixture onto a baking tray lined with baking parchment and spread it into a thin, even layer. (Use 2 trays if needed.)
  8. Place the tray on the middle shelf in the oven and bake for 18–20 minutes. Remove the tray after 10 minutes and stir the ingredients thoroughly, spreading them evenly across the tray to prevent the granola from burning at the edges. The granola will crisp up as it cools and have a really crunchy texture (much more so than with oat-based granola).
  9. Add the cranberries to the cooled granola.
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