Clumpy Granola with Stewed Rhubarb from Chickpea Flour Does It All

Clumpy granola with stewed rhubarb recipe, the perfect spring breakfast!

Is it Monday already? It’s rainy and gray here in the Midwest, and I just want to curl up on the couch and take a nap with Cookie. I might have to do that later.

Today, I’m sharing a recipe from a cookbook I’ve been meaning to tell you about for a while. Lindsey of Dolly and Oatmeal wrote and photographed a beautiful book called Chickpea Flour Does It All.

chickpea flour does it all by lindsey s. love

I’m always impressed by recipe developers who take on a new ingredient or technique and come up with inventive new uses for it. Lindsey used chickpea flour to create a wide range of gourmet recipes, complete with stunning photos. The recipes in the book are all gluten free, and many include brown rice flour, almond meal and/or arrowroot as well, which may be familiar to you if you bake gluten-free often.

Chickpea flour is just finely ground dried chickpeas, so it’s high in protein, fiber and all of the goodness you can expect to find. You can even make your own chickpea flour in a high-powered blender, like a Vitamix or Blendtec (beware, it’s super loud). Or, you can buy it at well-stocked grocery stores or online (Bob’s Red Mill sells it as garbanzo bean flour).

Continue to the recipe…

The post Clumpy Granola with Stewed Rhubarb from Chickpea Flour Does It All appeared first on Cookie and Kate.