You know by now that I love savory spicy things right. Food bars and granola are one thing that become bothersome when I have to depend on them on long drives and things. All are always sweet. Though I can imagine how frustrated hubbs gets on his hikes depending on dates, dried fruit and chocolate-ty options. So I decided I wanted a lick my fingers sour cream and onion something. Salty and not sweet. And sour cream and onion it is in this granola! Crunchy, crispy, salty, oniony! Eat as is, or add to salads or soups.
The granola has puffed millet, oats and hemp seeds, bound together by almond butter, coconut oil, sour buttermilk, tons of spices. You can use any puffed grain and seeds and change up the flavor profile as you go. You really need to make this. Is it a granola or a trail mix? or what should I call these clusters. I think it is more of a trail mix, since it is eaten as a snack as is, and its not added to milk or yogurt things. Ah well, the next savory one will be called a trail mix. Don’t think of it as granola if that helps. Its just a crunchy savory snack like sour cream and onion chips.
Try some of my other savory snacks like this Sriracha Millet Peanut Orange Granola or Indian trail mix chivda.
This is one fun snack to keep around when you do not want to eat a sweet bar or eat up a whole bag of potato chips! Try it. To make this into bars, you will need to add a bit more wet and pack it well. Also, enter the giveaway below for a sample pack of hemp goodies including hemp seeds, protein powder, oil and things.
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Sour Cream & Onion Hemp Millet Crunch snack Clusters/Granola
Allergen Information: Free of Dairy, egg, corn, soy, gluten.
1 Tbsp non dairy milk
1 tsp white vinegar or apple cider vinegar
1.5 Tbsp coconut oil
3 to 4 Tbsp almond butter or other nut butter/seed butter
1 teaspoon onion flakes
a very generous dash of black pepper
1/2 tsp dried parsley
1/2 cup puffed millet or other puffed grains)
2 Tbsp ground oats
onion powder, dill and salt for sprinkling
In a bowl, mix the non dairy milk, vinegar and let sit to curdle.
In a pan, melt the coconut oil on medium-low heat. Add the almond butter and mix until smooth. Add the maple, flax and curdled non dairy milk and mix well. Add all the spices till parsley and mix in. the mixture should be hot at this point. If not, then let it heat up for a minute.
Add in the puffed millet, oats, hemp seeds and mix well.
Press the mixture in a parchment lined bread pan (9 by 5 inch or similar). Bake at pre-heated 340 degrees F for 10 to 12 minutes.
Let cool completely, then remove from pan. Sprinkle onion powder, dill, salt to taste and toss. and store in an airtight container.
To make bars, you will need additional almond butter, maple and soured non dairy milk. The bars might still be a bit crumbly.
- 1 Tbsp non dairy milk
- 1 tsp white vinegar or apple cider vinegar
- 1.5 Tbsp coconut oil
- 3 to 4 Tbsp almond butter or other nut butter/seed butter
- 1.5 Tbsp maple syrup or coconut nectar
- 2 tsp flax seed meal
- 1.5 to 2 tsp onion powder
- 1 teaspoon onion flakes
- ¾ tsp garlic powder
- ¼ tsp salt
- ⅛ to ¼ tsp kala namak (indian black salt. this adds more sour to the granola. add more onion powder to taste if you want to omit this)
- a very generous dash of black pepper
- 1 Tbsp nutritional yeast
- 1 tsp dried dill or 1 Tbsp finely chopped fresh dill
- ½ tsp dried parsley
- ½ cup puffed millet or other puffed grains)
- ½ cup Oats
- 2 Tbsp ground oats
- ¼ cup shelled hemp seeds
- onion powder, dill and salt for sprinkling
- In a bowl, mix the non dairy milk, vinegar and let sit to curdle.
- In a pan, melt the coconut oil on medium-low heat. Add the almond butter and mix until smooth. Add the maple, flax and curdled non dairy milk and mix well. Add all the spices till parsley and mix in. the mixture should be hot at this point. If not, then let it heat up for a minute.
- Add in the puffed millet, oats, hemp seeds and mix well.
- Press the mixture in a parchment lined bread pan (9 by 5 inch or similar). Bake at pre-heated 340 degrees F for 10 to 12 minutes.
- Let cool completely, then remove from pan. Sprinkle onion powder, dill, salt to taste and toss. and store in an airtight container.
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