I came across this interesting recipe for lentil granola a couple of months ago via another blog The Stone Soup and gave it a try because I was intrigued to see what it tasted like! I was amazed! You would never guess this is made of lentils, and it smells soooooooooooooooo good!! I’ve adapted the original lentil muesli recipe by increasing the lentils and reducing the honey as I found it to be overly sweet and have added a few extra ingredients as I love having lots of seeds in muesli!
For some odd reason I have a strong aversion to the word granola. I don’t know why but I just don’t like it! So while I call this muesli, feel free to call it granola if you prefer! It would be suitable for anyone with coeliac disease or who requires a gluten-free diet and avoids wheat. Being based on lentils, this muesli is high in protein and packed with fibre, magnesium, folate and iron.
I made my first batch of this muesli over a month ago and it is still fresh and crunchy when stored in an airtight jar. Any ingredients can be added to bulk it up and add extra/different flavours. For example, dried fruit, sultanas, dried apricot. If toasting these in the oven add them in the last 15-30 minutes of cooking to avoid them getting burnt.
The most important step when making this muesli is to avoid overcooking the lentils. The first time I did this I overcooked them by probably a minute at best – and as a result there were no real grains as the lentils were so soft they disintegrated into mush! The longer they are cooked the softer they are and the longer it takes to dry out in the oven. The next thing would be to make sure you add psyllium husks when the muesli is completely dry. Psyllium absorbs water to form a gel so adding it to a moist or warm mixture can cause it to become a bit sticky!
- 1¾ cups dried red lentils
- ½ cup honey
- 2 teaspoon olive oil
- 3 teaspoon cinnamon powder
- 1 cup raw almonds, chopped
- ⅓ cup dessicated/shredded coconut
- ⅓ cup pumpkin seeds
- ⅓ cup sunflower seeds
- 2 teaspoons sesame seeds
- 2 teaspoons linseeds
- 2 teaspoon psyllium husks
- Preheat oven to 150 degrees Celsius
- Bring a pot of water to the boil, add lentils and cook for maximum 5 minutes. They should be partially translucent, but the middle still solid.
- Drain immediately and spread out on a tray to cool and allow steam to release excess moisture.
- Combine honey, oil and cinnamon in warm pot and stir in the cooled lentils.
- Spread lentil mixture out onto two baking paper lined trays and cook for 15 minutes.
- Add chopped almonds, stir well and continue cooking stirring every 15 minutes for 1 - 1½ hours until brown and crispy. It helps to alternative trays between top and bottom shelf.
- Add coconut and cook for final 5 minutes in the oven until brown and toasted.
- Allow to cool completely and add pumpkin seeds, sunflower seeds, sesame seeds, linseeds and psyllium husk.
- Store in an airtight container.
Let me know if you try it and what you think!