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.
June 2 to 8 is Hemp history week! Hemp foods are an incredible superfood, full of protein and easy to add to just about any recipe. Hemp seeds have a perfectly balanced 1:3 ratio of naturally occurring Omega-3 and Omega-6 EFAs. And raw hemp oil’s rich, nutty aroma and flavor add complexity to recipes that might otherwise call for bland vegetable or olive oils. Hemp milk and hemp protein powder make for excellent, plant-based smoothie ingredients. Hemp tofu is also easily available now to add to daily meals.
Why are we talking about Hemp? Despite hemp’s growing popularity, a Federal policy – created in the 1930s – currently prevents U.S. farmers from growing this nutritious, versatile, and eco-friendly non drug industrial hemp. Read more about the policy, types of hemp, myths and facts about hemp seeds and Actions that can be taken and events here.
To make bars, you will need additional almond butter, maple and soured non dairy milk. The bars might still be a bit crumbly.
Sour Cream & Onion Hemp Millet Crunch Snack/Granola. Gluten-free Vegan Recipe
- 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
- 3/4 tsp (0.75 tsp) garlic powder
- 1/4 tsp (0.25 tsp) salt
- 1/8 to 1/4 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
- 1/2 tsp (0.5 tsp) dried parsley
- 1/2 cup (100 g) puffed millet or other puffed grains
- 1/2 cup (40.5 g) Oats
- 2 Tbsp ground oats
- 1/4 cup (50 g) 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 / 170ºc 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.