A grain free, sweetener free "granola". Inspired by all the roasted chickpea recipes, I thought about using lentils, which have similar dimensions to oats. The result? A fussy, time consuming recipe. However, active time is minimal. —happymontycooks
lentils (I used a mix of lentils but you can use all of one kind)
In This Recipe
Soak lentils in water for at least 12 hours preferably 24 hours.
Drain lentils and pat dry. You want the lentils as dry as possible. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Puree bananas (no lumps) and add in cinnamon, nutmeg, cloves, and cardamom.
Place the nuts and coconut in a bowl. Drizzle a couple of tablespoons of banana puree onto the nuts and coconut. Stir until the nuts and coconuts are covered with banana puree.
Place the drained and dried lentils in another bowl and pour the rest of the banana puree. Mix thoroughly.
Pour the lentils onto the prepared baking sheet and bake for about 35 minutes, stirring frequently, being careful the lentils do not burn.
Take the baking sheet out of the oven and mix in the nuts/coconut mixture. Return to the oven for a quick roast-- about 10 minutes, making sure the nuts do not burn.
Remove from oven and allow to cool completely. Mix in dried fruit.
Serve as you would any granola-- over yogurt, with milk, or by the handful. The taste is reminiscent of banana bread.