A healthy homemade granola that’s gluten-free and vegan. This extra clumpy granola use chickpea flour or oat flour to get the large clusters of granola. Naturally sweetened with maple syrup.
Preheat the oven to 325F and line a baking sheet with parchment paper.
Combine all the dry ingredients in a large mixing bowl. In a small sauce pan, melt the cashew butter and coconut oil; mixing occasionally. Once melted, add the maple syrup. Pour this mixture over the dry ingredients. Using a spatula work the wet ingredients into the dry. It may not seem like it will all come together, but keep mixing. Pour the mixture on to the baking tray. Flatten out evenly, making it really compact, like you are pressing down granola bars; about 1/2 inch thick.
Place in the oven for 40 minutes, rotating the pan half way through. I recommend checking after 35 minutes since all ovens are different and you don’t want the granola to burn. Let the granola sit until completely cool before breaking the pieces into clusters. Store in an air-tight container for up to two weeks.
*If you don’t have lucuma just leave it out. It just enhances the maple flavor.
This recipe is an adapted mashup of Lindsey’s (Dolly and Oatmeal) granola recipe from her fabulous cookbook Chickpea Flour Does It All and the technique from Laura’s (The First Mess) Mega Clump Granola from her cookbook The First Mess Cookbook.