https://www.theguardian.com/food/2020/jul/22/david-atherton-recipe-crunchy-vegan-granola?CMP=Share_iOSApp_Other
40g amaranth seeds
50g almonds
50g hazelnuts
50g raw, unsalted peanuts
50g pumpkin seeds
½ tsp salt
2 tsp caraway seeds, vind ik raar, heb anijszaad genomen
80g porridge oats, heb oat bran = haverzemelen genomen
80g rolled oats
20g buckwheat flour (or plain flour)
50g desiccated coconut
40g any vegetable oil
100ml agave syrup (nee, beter met bruine suiker, maar dan ca 70 gr)
70ml aquafaba (chickpea water)
100g dried apricots
100g dried prunes (had droge dadels)
Superlekker, mag nog wel ietsjes zoeter: bruine suiker (70 gr) ipv de siroop is perfect. Amaranth en bloem en aquafaba maakt het super crunchy
Caraway vind ik raar, heb anijszaad genomen, lekker!
Preheat oven to 170C (ietsjes lager, wordt beetje te donker) (150C fan)/325F/gas mark 3.
Put the frying pan on a medium to high heat and allow it to get hot. Add the amaranth seeds and cover with a lid. If it is hot enough, the seeds should start popping within a few seconds. They should have all popped within 20 to 30 seconds. Quickly set aside in a bowl. (Gaat beetje moeilijk, niet alles poft, had pannetje op 13 voorverwarmd, ongeveer 1/3 is gepoft, langer durfde ik niet ivm verbranden, maar is ook zo alsnog lekker)
Put the nuts and pumpkin seeds in a food processor and pulse a couple of times so the nuts are broken up, but remain chunky.
Put the popped amaranth, nuts and pumpkin seeds into a big mixing bowl with the salt, caraway seeds, oats, flour and coconut. Whisk together the oil and syrup with a fork, and stir this through the mix.
Whisk the aquafaba until soft peaks form and then stir this through the mixture (foaming the aquafaba will ensure it combines thoroughly).
Bake for 1 hour 20 minutes, (Fan 150º 45 min was zat) gently forking through every 15 minutes. Remove from the oven and leave to cool.