Almond Pulp Granola

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.

Almond Pulp Brownie Bliss Balls

Recipe from MinimalistBaker

Makes 36 (1-inch) balls (You can make the balls as big or as small as you like.)

Husband-Tested in Alice’s Kitchen

Because I’ve been making Homemade Almond Milk at least once a week, I’ve had to find ways to use the leftover almond pulp.  Almond pulp can be used right away to make vegan “cheese”, cookies, crackers, cereal, Cinnamon Peanut Butter Almond Pulp Crackers, added to smoothies and morning oatmeal.  It can also be frozen and used at a more convenient time.  If you don't have almond pulp, you can still make terrific Energy Balls.

1 cup raw walnuts (Cashews, almonds or sunflower seeds might work great, but I haven’t tested them.)

½ cup packed pitted dates (medjool is best/measure after pitting/soak in hot water if they seem a bit dry)

2/3 cup almond pulp (or substitute almond meal)

1/3 cup unsweetened cocoa powder

3 Tablespoons hemp seeds

¼ teaspoon sea salt

3 Tablespoons creamy almond butter (or other nut or seed butter)

For rolling: shredded coconut; unsweetened cocoa powder; hemp seeds

Add walnuts to a food processor and pulse into a meal.  Then add the dates, almond pulp, cocoa powder, hemp seeds, sea salt and almond butter.  Mix/pulse to combine.  The result should be a moist, dough-like mixture (similar to pie dough.) If too wet, add a bit more cocoa powder or hemp seeds.  Chill for 10 minutes.  Scoop out using a 1-inch diameter scoop and carefully form into balls.  (This will be easier if your hands are wet.) You should be able to get 36 (1-inch balls.) Roll the balls in some hemp seeds or unsweetened cocoa powder or shredded coconut, if desired.  Keep refrigerated for up to a week in a well-sealed container or freeze for up to a month.

Nutritional Information: (1 of 36 (1-inch diameter) balls) 54 calories; 4.1 g fat (0.4 g sat. fat); 0.9 mg sodium; 81.7 mg potassium; 3.73 g carbohydrates; 0.9 g fiber; 2.1 g sugars; 1.6 g protein