This sour cream onion granola is a fun snack. crunchy savory hemp millet clusters. Use as snack or top soups and salads. Gluten-free Vegan Recipe.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Snack
  • Cuisine: American

Ingredients

  • 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 garlic powder
  • 1/4 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 dried parsley
  • 1/2 cup puffed millet (or other puffed grains)
  • 1/2 cup Oats
  • 2 Tbsp ground oats
  • 1/4 cup shelled hemp seeds
  • onion powder (dill and salt for sprinkling)

Method

  1. In a bowl, mix the non dairy milk, vinegar and let sit to curdle.
  2. 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.
  3. Add in the puffed millet, oats, hemp seeds and mix well.
  4. 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.
  5. Let cool completely, then remove from pan. Sprinkle onion powder, dill, salt to taste and toss. and store in an airtight container.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.