Monday, 9 November 2015


Alright, don't let the protein -headline scare you away! We are not talking body builder or trendy carb-loathing granola here, but a yummy one with a perhaps somewhat surprising content; fava beans.

This granola is made of organic products that have all grown on our farm. Truly homemade! The recipe was developed by one of the local guys over here who has made lots of breads from our grains and seeds as well. 

Fava beans (bondböna, härkäpapu) have been cultivated in Finland as early as in the 1000th century, and is now making a comeback. It is a good domestic alternative to chick peas or soya beans, as it is rich in proteins.

You will need:
200grams (about 2 dl) fava beans
5 dl oats
approx.1 dl honey

For a vegan version switch the honey to maple syrup! Adjusts the sweetness to your own taste.

Mash the fava beans in a mixer or food processor so that they are crushed into smaller pieces. Let them soak in water for about two hours. The skin of the beans that rises to the surface can be removed. Change the water then cook for about 20 min.

Let the water dry off a bit in a drainer, and put them out on a baking paper on a tray together with the oats. Pour over honey and blend well. Put in the oven preheated to 200C and roast.

You need to take the granola out and give it a mix a few times, so it is roasted evenly. The granola is ready when it has reached a nice dark golden colour and seems "crunchy".

Store in an air tight jar.

You can choose to add flax, pumpkin or sunflower seeds or dried berries as well.

I like my granola with berries on top of porridge (here with lingonberries and hazelnut milk. Plus some mulberries and almond butter and other stuff. Pretentious as hell, I know.), but most of all mixed with kefir!


p said...

It had never crossed my mind to use fava beans to make granola. But yours looks yummy!! Can it be done with soy beans as well? I guess the honey will make it taste ok, not too much soy-ish? (I like soy, just not sure I want to taste it 100% on granola).
The seeds/ dry fruits you add only after roasting?
Love your recipes, thanks for sharing. I think this could make a nice x-mas present as well.

The Freelancer's FashionBlog said...

p: yes, the honey (and the roasting) covers up the bean-taste. I guess you could do it with soy as well... not sure about soaking or cooking time with them though. I'm guessing kidney beans and chick peas would also work.
You can add the seeds in the oven or mid-way trough the roasing. I forgot so I added them afterwards :) Berries afterwards too!

Obat pemulihan pasca patah tulang said...

I vote we swing for the fences and submit this one!

John Lee said...

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Noona said...

Räcker det alltså med 2 timmars blötläggning för bönorna? Jag har läst att 12 timmar sku vara rekommenderat , men kanske krossandet förkortar tiden?

The Freelancer's FashionBlog said...

Noona: jo, två timmar räcker! För det skall bli krispigt knusper av bönorna, om de blir för mjuka fungerar det inte. Men om du vill koka bönorna för att äta dem som bönor eller mosa till sås etc behövs en 8 timmar och upp (beror säkert lite på vilken sorts bönor, de vi odlar klarar sig med 8h blötlägging).