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RECIPE
14 INGREDIENTS12 STEPS2HR

Easy Cacio e Pepe Power Granola

5.0
4 Ratings
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Joy Nemerson at SideChef

When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!
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For the last year, I have leaned on heartwarming, familiar, and simple cacio e pepe for comfort. To pay homage to the popular dinner I wanted to turn it into a fun, snackable, but still savory granola. With DIY puffed rice, crispy chickpeas, and a boost of buggie power this is an easy and healthy snack for any occasion. Sustainable food has never been more delicious!
2HR
Total Time

Joy Nemerson at SideChef

When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
1 can
(15 oz)
Chickpeas
liquid reserved
2 cups
Gluten-Free Oats
1/3 cup
Pumpkin Seeds
1 tsp
1 tsp
Za'atar
2 Tbsp
Cricket Powder
1/4 cup
Vegetable Oil
2 Tbsp
1/2 cup
1/4 cup
Grated  Pecorino Romano Cheese
1/4 cup
Roasted Mealworms
or Roasted Edible Insect of Choice

Puffed Rice

1 cup
Cooked  White Rice
any leftover amount you have
1 cup
Vegetable Oil
up to 2 cups

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Author's Notes

The grand goal of this recipe is to be sustainable, tasty and introduce edible upcycling and edible insects in a comfortable and delicious way. Edible upcycling entails taking something that might be going to waste (leftover rice). This savory granola is the perfect snack, salad or soup topping, side to creamy cheese, or any way else you want to serve it.

Cooking Instructions

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Step 1
Preheat oven to 300 degrees F (150 degrees C).
Step 2
Spread the White Rice (1 cup) on a parchment-lined baking sheet. Bake until the rice is dry, about 1 hour.
Step 3
Heat Vegetable Oil (1 cup) over medium-high heat until it bubbles when you stick a chopstick in. Place dried rice into the oil- it should puff within 10 seconds. If it doesn’t, heat the oil longer.
Step 4
Fish the rice out with a slotted spoon and drain it on a paper towel-lined plate.
Step 5
Preheat oven to 325 degrees F (160 degrees C).
Step 6
Placing a colander over a large bowl, drain the Chickpeas (1 can). Reserve the liquid. Pat chickpeas dry and pour into a large bowl.
Step 7
To the chickpeas, add Gluten-Free Oats (2 cup), Pumpkin Seeds (1/3 cup), puffed rice, Salt (1 teaspoon), Ground Black Pepper (1 1/2 teaspoon), Za'atar (1 teaspoon), and Cricket Powder (2 tablespoon). Stir to combine.
Step 8
Using a whisk whip ½ cup of the chickpea liquid (aquafaba). Slowly pour in Vegetable Oil (4 tablespoon) and Maple Syrup (2 tablespoon) and keep whisking.
Step 9
Pour liquid over oat mixture and toss until mixture is completely soaked. Let it sit for 10 minutes to absorb more of the liquid.
Step 10
Fold in the Parmesan Cheese (1/2 cup), Pecorino Romano Cheese (1/4 cup), Roasted Mealworms (1/4 cup), and sprinkle more pepper.
Step 11
Press mixture onto a lined baking sheet. Bake for 45-50 minutes.
Step 12
Allow it to cool completely before storing it in an airtight container. Serve on its own, on top of a salad, with cheese, with soup, and anything else that needs a boost of delicious peppery crunch.

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