Recipe
from thenewbaguette.com
Adapted
and Tested in Alice’s Kitchen
Makes
about 4 cups
Now
that I’m making Homemade Almond Milk on a regular basis, I’m finding
myself with lots of almond pulp. So, not
wishing to be wasteful, I’ve been trying different recipes using the leftover
pulp. One of my favorite ways to use
almond pulp is making Almond Pulp Brownie Bliss Balls. I’ve also made Cinnamon Peanut ButterAlmond Pulp Crackers. This granola is a quick and easy way to use almond
pulp. It’s not as crunchy as most granolas, but that could be remedied by
adding some whole nuts and/or more seeds to the mix. I’m thinking this could
also be used to top fruit crisps. The
original recipe was pretty basic, so I added some pumpkin seeds and cinnamon to
the mix. I’m pretty sure this granola
recipe is quite forgiving, meaning you could certainly add other seeds and/or
nuts and dried fruits to the mix.
1½ cups fresh
almond pulp (or other nut pulp) leftover from making milk
1½ cups
old-fashioned rolled oats
2 Tablespoons
sesame seeds
3 Tablespoons
pumpkin seeds (pepitas)
1 teaspoons
cinnamon
¼ teaspoon sea
salt
3 Tablespoons
melted unrefined coconut oil
2 Tablespoons –
¼ cup maple syrup or honey
2 teaspoons
vanilla extract
2 generous
handfuls dried cherries or dried cranberries
Preheat oven to
375F. Spread the almond pulp in a single
layer on a parchment paper-lined rimmed baking sheet. Bake for 15-20 minutes, to dehydrate the
pulp, tossing the pulp once halfway through baking.
While the
almond pulp is baking, measure the oats, sesame seeds, pumpkin seeds, cinnamon,
and salt into a large bowl.
In a small
bowl, stir together the coconut oil, maple syrup and vanilla.
Transfer the
baked pulp to the large bowl and toss with the oat mixture. Drizzle the coconut oil mixture over the oat
mixture and toss to coat.
Transfer the
mixture back to the parchment-lined baking sheet. Bake for another 20 minutes, tossing the mixture
halfway through the baking, until the granola is golden brown.
Remove from the
oven and cool completely. Toss in the
dried cherries (or cranberries) and then transfer the cooled granola to an
airtight container. Store in a cool dry
place for up to several weeks.
*Notes: Almond pulp can be frozen until you are
ready to make granola.
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