Chickpea Cereal Recipes

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Today we’re talking breakfast… again 😉

And I’m not just sharing one recipe… I’ve got 3!

Remember when I wrote about making cereal and some recipes I wanted to try last week? Well I did in fact make some! Two flavors of chickpea and millet based cereal. Cocoa and cinnamon sugar.

Some notes on cereal making:

Use a large pan so you can get your batter nice n thin. I used 2 different sizes and my cocoa ones came out a bit thicker and less crunchy.

I’ve actually just enjoyed munching on it as a cracker more than cereal. They’re both might tasty.

Cocoa Chickpea Cereal
Adapted from cinnamon sugar toast
Ingredients

1/2 cup garbanzo/fava bean flour

1/2 cup millet flour (can be made by grinding whole millet)

2 tbsp canola oil

3/4 cup water

1/4 tsp sea salt

2 tbsp natural cane sugar, divided

2 tbsp cocoa powder, divided

1 tsp vanilla extract

Directions

Preheat oven to 375 degrees. Line a rimmed cookie sheet with parchment paper and set aside.

In a large bowl, add flours, oil, salt, 1 tablespoon of sugar, 1 tablespoon of cocoa and vanilla. Add water. Whisk until completely smooth.

Pour batter onto lined cookie sheet and spread batter evenly to each edge of the sheet. Sprinkle with remaining sugar and cocoa.

Bake for 22-27 minutes, until edges are starting to brown and center is just starting to crack.

Remove parchment from sheet and cut the cereal into 1-inch squares.Spread the squares back onto the unlined sheet and bake for an additional 2-4 minutes, turning at least once. Cereal should be crisp and crunchy.

Cinnamon Sugar Chickpea Cereal
Adapted from cinnamon sugar toast
Ingredients

1/2 cup garbanzo/fava bean flour

1/2 cup millet flour (can be made by grinding whole millet)

2 tbsp canola oil

3/4 cup water

1/4 tsp sea salt

2 tbsp natural cane sugar, divided

2 tsp cinnamon, divided

1 tsp vanilla extract

Directions

Preheat oven to 375 degrees. Line a rimmed cookie sheet with parchment paper and set aside.

In a large bowl, add flours, oil, salt, 1 tablespoon of sugar, 1 t. of cinnamon and vanilla. Add water. Whisk until completely smooth.

Pour batter onto lined cookie sheet and spread batter evenly to each edge of the sheet. Sprinkle with remaining sugar and cinnamon.

Bake for 22-27 minutes, until edges are starting to brown and center is just starting to crack.

Remove parchment from sheet and cut the cereal into 1-inch squares.Spread the squares back onto the unlined sheet and bake for an additional 2-4 minutes, turning at least once. Cereal should be crisp and crunchy.