This recipe will change what you crave in your granola—airier, crispier, more warmly spiced. Sqirl's first trick is in ditching the oats completely for a lighter texture—their version is made from wee balls of puffed millet, but any puffed grain would work (both Arrowhead Mills and Nature’s Path brands make a lot of different ones). The second, even more enlightening move is in adding baking soda, which, when combined with a slightly acidic mix of wet ingredients heated to around 250° F, unleashes millions of tiny air bubbles and turns the mixture from a burbling deep brown to creamy and frothy. “The baking soda is there to help with texture and soften the whole,” Sqirl pastry chef Sasha Piligian told me. “So you aren’t biting into hard candy.” Adapted slightly from <a href="https://sqirlla.com/"><strong>Sqirl</strong></a> and <a href="http://www.lottieanddoof.com/2017/07/turmeric-millet-nola/"><strong>Lottie & Doof</strong></a>. To read the whole story, head <a href="https://food52.com/blog/22031-extra-crunchy-gluten-free-granola-trick-genius"><strong>here</strong></a>.

Share: