Curried Butternut Squash Soup (Vegan)

Recipe from Minimalist Baker 
Husband-Tested in Alice’s Kitchen
Makes 4 servings

Creamy Curried Butternut Squash Soup is a savory, simple soup that's perfect for the fall and winter months. Pictured is the soup topped with Sweet Pumpkin Crunch (recipe below) and served with whole grain sourdough toast and vegan butter plus a salad full of fall veggies, Sumac Onion Salad and Tahini Caesar Dressing.  

1 Tablespoon coconut or avocado oil
2 medium shallots (thinly diced)
2 cloves garlic, minced 
6 cups peeled & chopped butternut squash (1 small butternut squash yields ~6 cups or 840 g)
1 pinch each sea salt + black pepper (plus more to taste)
1½ Tablespoons curry powder
¼ teaspoon ground cinnamon
1 (14-ounce) can light coconut milk
2 cups vegetable broth 
1-3 Tablespoons maple syrup 
1-2 teaspoons chili garlic paste (optional)

Heat a large pot over medium heat.
Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional - for heat).
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
Use an immersion blender or transfer soup to a high-speed blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
Serve with Sweet Pumpkin Crunch or Spicy Pepitas.
Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.

Nutritional Information (1 of 4 servings) Calories: 287;Carbohydrates: 48.8 g; Protein: 5.1 g; Fat: 11 g; Saturated Fat: 8 g; Polyunsaturated Fat: 0.35 g; Monounsaturated Fat: 0.9 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 287 mg; Potassium: 1123 mg; Fiber: 12.4 g; Sugar: 15.1 g; Vitamin A: 35550 IU; Vitamin C: 72.6 mg; Calcium: 180 mg; Iron: 3.8 mg

Sweet Pumpkin Crunch
Servings: 8 Calories: 83 
Author: Nisha Vora of Rainbow Plant Life
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg (optional)
¼ teaspoon ground allspice (or 1/8 tsp ground cloves)
⅛ teaspoon cayenne pepper
A big pinch of kosher salt
1 Tablespoon extra-virgin olive oil (use ½ Tablespoon for a nonstick pan)
¾ cup pepitas 
1 Tablespoon pure maple syrup
Line a large plate with parchment paper. Stir the cinnamon, nutmeg if
using, allspice, cayenne, and salt together in a small bowl. Heat a medium frying pan for 1½ to 2 minutes. Add the olive oil and heat for 30 seconds. Add the pepitas. Cook for 2 ½ to 3 minutes, stirring from time to time, until they start to smell toasty and some have started to turn golden.
Add the maple syrup and spice mixture. Allow to sizzle, and stir very frequently, for
about 2 minutes, tossing to coat the pepitas in the mixture. Immediately, transfer the mixture to the lined plate and allow to cool for 5 minutes. Store in a jar in the pantry for at least 2 weeks.

Spicy Pepitas: 
Place 1 cup pepitas (pumpkin seeds) with 1 teaspoon oil, 1 teaspoon chili powder, and ¾ teaspoon Kosher salt on a rimmed baking sheet.  Toss to coat the seeds.  Slightly shake the baking sheet to evenly spread the seeds on the baking sheet. Roast at 375 until golden and fragrant, 6-8 minutes (you’ll hear them popping).  Cool completely on the baking sheet.  (Can be made ahead and stored at room temperature in an airtight container.)




 

Chocolate Chickpea Cookies

Servings:18 cookies
Recipe from Lori Rasmussen of My Quiet Kitchen 

Chickpea Cookies are a deliciously fudgy and healthy cookie made with creamy almond butter, cocoa powder, and of course chickpeas. This quick and easy vegan dessert is a great way to use up extra chickpeas and satisfy your sweet tooth at the same time! Vegan and made without gluten, oil, or refined sugar. Ramp up the fun and add some of the extras noted at the end of the recipe.

Ingredients 
1 (15 oz) can chickpeas, rinsed and drained (1⅔ cup cooked chickpeas)
⅓ cup smooth almond butter, unsalted - or other nut/seed butter
¼ cup cacao or cocoa powder
¼ cup coconut sugar - or other granulated sweetener
3 Tablespoons maple syrup
2 teaspoons vanilla extract
¼ cup oat flour or Gluten Free Flour 1:1 blend (I used a blend of oat and buckwheat flours.)
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
½ teaspoon cinnamon, optional
⅓ cup dairy-free mini dark chocolate chips 

Instructions
Preheat oven to 350 degrees F, and line one large or two small baking sheets with parchment paper or silicone baking mats.
After rinsing the chickpeas, thoroughly pat dry with a tea towel. Transfer to a large food processor. Add the almond butter, and process to combine.
Add the cacao, sugar, maple syrup, and vanilla. Process until fully combined, scraping down the sides of the bowl as needed.
Add the flour, baking powder, baking soda, and salt, and process again. Fold in the chocolate chips.
Using a small cookie scoop (1½ Tablespoon) or measuring spoon, scoop up the cookie dough and place on prepared pan(s). Leave in a ball shape. Bake for 7 minutes. Remove from oven, and use the underside of a fork to create a crisscross pattern on top, gently flattening the cookies into shape. Bake for another 3 to 5 minutes or until golden on the bottoms.
The cookies will be very soft straight from the oven. Cool completely, then store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Variations 
¼ cup nuts - for added crunch, fold in chopped pecans, walnuts, or peanuts when adding the chocolate chips.
¼ cup coconut - add shredded coconut to the batter and press a pinch into the tops of the cookies.
Nutritional Information: (1 cookie) 94 calories; 12 g carbohydrates; 2.5 g protein; 4 g fat; 0 mg cholesterol; 72 mg sodium; 2 g fiber; 7 g sugars

Toffee Banana Breakfast Bread (Vegan)

Recipe from Instagram @sophiethenutritionist
Husband-Tested in Alice’s Kitchen
Makes 8-10 slices

I just love breakfast and my day is made when I eat a really good one.  I saw this on Julie Maiten’s YouTube channel (one of my faves) and she said she found the recipe on Instagram.  So I gave it a try.  Though it looks decadent, it’s wholesome, filling and very satisfying with a hot cup of Joe.  It’s sweetened not with sugar, but with dates and bananas. To gild the lily, just top it off with yogurt and drizzle with mixture of tahini and maple syrup.  Sprinkle on some toasted pecans for a lovely crunch. This one is a new breakfast for us all to have on repeat.

Ingredients for the Bread:
5 pitted medjool dates
Scant 2 cups (320g) mashed very ripe banana (about 2 large bananas)
¼ cup (80g) vegan yogurt (I used Homemade Instant Pot Cashew Yogurt.)
1 teaspoon vanilla extract
1/3 cup (80 ml) milk of choice (I used soy milk.)
(180g) whole wheat flour
¾ cup (80g) old fashioned rolled oats
1 teaspoon baking soda
½ teaspoon baking powder
2 Tablespoon ground flax seed
3 teaspoons ground cinnamon
Pinch of kosher salt 

Topping Ingredients for Two Slices:
Vegan Yogurt (I used Homemade Instant Pot Cashew Yogurt.)
1 Tablespoon tahini
½ Tablespoon maple syrup
Splash of plant milk, to thin, if needed

Toasted pecans* or other nuts, roughly chopped

Preheat the oven to 350F.  Line a 9” X 5” loaf pan with parchment paper.  Set aside.
Soak the dates in hot water for 10 minutes/until soft. 
Add the milk, vanilla, yogurt and bananas to a high speed blend.  Add the pitted, soaked and drained dates.  Blend until smooth. Set aside.
Measure the flour, oats, soda, powder, flax meal, cinnamon, and salt into a large bowl.  Whisk until completely mixed.
Add the date milk mixture to the dry mixture.  Stir just until combined.  Do not over mix.
Put the batter into the lined loaf pan.  
Bake for 45-60 mins at 350F (180C) or until nice and golden on the top. Wait until the loaf is completely cool before cutting. Cut into 8 to 10 slices.
You can freeze the sliced loaf with baking paper between each slice.  Reheat in a toaster, oven or microwave. 

*To toast pecans in the oven, preheat the oven to 350°F (180C), spread the pecans evenly on a baking sheet, and bake for 5-8 minutes, stirring halfway through, until they become fragrant and slightly darker brown in color; be sure to watch them closely as they can burn quickly. 

Oatmeal Apple Cinnamon Cookies (vegan and gluten free)

Recipe from Food Impromptu
Husband-Tested in Alice’s Kitchen
Makes 12-15 cookies

Quick and easy to make in a food processor, the cookie dough was ready to go into the preheated oven. They are chewy, moist and have excellent autumn flavors, cinnamon, apples and walnuts!  If you use gluten free oats, they’ll be a nice treat for those who can’t tolerate gluten.  

1 ¾ cup old fashioned rolled oats (175g)
¼ cup coconut sugar (47g)
1 cup walnuts (100 g)
½ cup raisins (70g) 
½ cup almond butter (125 g) You can substitute another nut butter, if you wish.
1 medium apple (170g), chopped
1/4 teaspoon salt  
1/4 teaspoon baking soda 
1 teaspoon baking powder 
1 teaspoon cinnamon 
1 teaspoon vanilla extract

Transfer all the ingredients to a food processor and process until it reaches a coarse consistency. Please note that the mixture will be very sticky right now but don’t worry it’s all good. Line a baking tray with parchment paper and scoop 2 tablespoon of the the mixture on the baking tray. Since the mixture is very sticky at this point, grease your hands with some oil or you can simply flatten it out evenly with a butter knife to 1/2 inch thickness. Preheat the oven to 350F and bake for about 18 minutes or so. The baking time also depends on the heat of your oven so adjust the baking time accordingly. Once baked let it cool and then transfer it on to a wire rack so that the cookies do not collect moisture at the bottom and to prevent it from getting soggy. The cookies are very delicate right after it's baked, so let it cool down completely before handling. Store the cookies in an air tight container to prevent it from drying out. These cookies also freezes well, you can make a back of it and freeze it for later - a grab and go breakfast. 

IMPORTANT TIPS:  The mixture is supposed to be sticky so grease your hands with some oil or you can simply flatten it out with a butter knife to 1/2 inch thickness - the baking time depends on the heat of your oven to adjust it accordingly if needed - use your judgement - some people are not very fond of raisins but it works very well for this recipe. Once the raisins are blended with the other ingredients you won’t notice it at all - the cookies are very delicate right after its baked so let it cool down completely before handling or storing it - Store the cookies in an air tight container to prevent it from drying out - these cookies also freezes well so you can make a batch and freeze it for later - a grab and go

Nutritional Information: (1 of 12 cookies) 211 calories; 7 g fat; 0.6 g saturated fat; 0 mg cholesterol; 1386 mg sodium; 33.8 g carbohydrates; 7.5 g fiber; 10.8 g sugars; 4.8 g protein; 462 mg calcium; 3 mg iron; 1062 mg potassium

Vegan Baked Oatmeal Cups (2 Flavors!) Soy Free Nut-Free Gluten Free

Recipe from https://www.youtube.com/c/theconscientiouseater
Husband-Tested in Alice’s Kitchen

Full of whole grains and sweetened naturally with fruit, these two different flavors of Vegan Baked Oatmeal Cups are a healthy and fun way to start your morning! These delicious muffins are freezer friendly too.

Chunky Monkey Cups: (Makes 12) (264 calories; 9.6 g fat; 1 mg cholesterol; 12.4 g fiber; 4 g sugars; 8 g protein)

1 1/2 cups non-dairy milk
1 cup mashed banana
2 Tablespoons ground flaxseed 
2 teaspoons baking powder 
1 teaspoon cinnamon
1/2 teaspoon sea salt
3 cups old-fashioned rolled oats 
1/4 cup walnuts, chopped***
1/4 cup mini chocolate chips 

Cinnamon Roll Cups: (Makes 12) (314 calories; 7.6 g fat; 0 mg cholesterol; 16.5 fiber; 18.9 sugars; 7.6 g protein) 

1 1/2 cups non-dairy milk
1 cup unsweetened applesauce 
2 Tablespoons ground flaxseed 
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon sea salt
3 cups old-fashioned rolled oats 
1/4 cup almond butter***
2 Tablespoon coconut sugar
1 teaspoon cinnamon 

1. Preheat your oven to 350F/180C and grease a standard size muffin pan with cooking spray. Set it aside. (I used muffin cup liners and gave them a quick spray with oil.)

2. In a large mixing bowl, whisk together the almond milk, fruit puree, ground flaxseed, baking powder, cinnamon and salt until combined. 

3. Next, stir in the old-fashioned rolled oats. For the chunky monkey cups you’ll also fold in the chocolate chips and walnuts. 

4. If you’re making the cinnamon roll baked oatmeal cups, prepare the cinnamon swirl in a separate bowl by stirring together the almond butter, coconut sugar and cinnamon until smooth. 

5. Divide the batter equally among the muffin cups. 
******For the cinnamon roll oatmeal cups, fill each muffin cup half way up with the batter before adding a teaspoon of the cinnamon swirl “paste.” Use damp fingers to spread the paste out into an even layer before topping each cup with the remaining oatmeal batter.******

6. Bake the oatmeal cups for about 25 minutes or until set. Allow the cups to cool for 10 minutes in the pan before removing them to a wire rack to cool completely. 

***To make these cups nut free, omit the walnuts from the chunky monkey cups and use sunflower seed butter instead of almond butter in the cinnamon roll cups! 

Chocolate Cherry Overnight Oats

Recipe from Whole Food Momma

Husband-Tested in Alice's Kitchen

Makes 1 serving

This yummy breakfast is right up my alley.  Using a really ripe banana (lots of black spots on the peel) sweetens the oats.  Do yourself a favor and make a quadruple batch so that your breakfast will be set for four days!  

1/2 banana, mashed

1/2 cup old-fashions rolled oats

1/2 teaspoon ground cinnamon

1 Tablespoon flax meal or chia seeds (I used flax meal.)

1 Tablespoon cocoa powder

1/2 cup plant milk (I used unsweetened almond milk.)

1/2 cup water

1/2 cup frozen cherries

Add the mashed banana, the oats, cinnamon, flax meal, cocoa powder, plant milk and water to a 2 cup mason jar.  Put the lid on the jar and give the jar a really good shake.  Remove the lid and add frozen cherries.  Place the lid back on the jar and give it another shake.  Store in the fridge over night.  Enjoy cold in the morning (like I do) or put the contents in a microwave safe container and warm it up.

Nutritional Information per Serving: 313 calories; 8.2 g fat (1.2 sat. fat); 0 mg cholesterol; 101 mg sodium; 57.1 g carbohydrates; 11.6 g fiber; 14.7 sugars; 9.8 g protein; 1 mcg vitamin D; 215 mg calcium; 4 mg iron; 692 mg potassium

Popcorn Trail Mix

 

Husband-Tested in Alice's Kitchen

Makes about 6 cups or so.

When you are doing your meal prep for the week, set aside just a few minutes to make this satisfyingly delicious trail mix to snack on or to pack in a lunchbox or picnic basket.  I use a silicone popcorn maker that's collapsible so that it fits in a drawer.  I don't use any oil.  I just measure out a couple of Tablespoons of un-popped popcorn into the bowl, pop on the lid and then zap it in the microwave for a couple of minutes. While the popcorn is popping, I measure out the rest of the trail mix ingredients into a big bowl. Then I store it in a large Mason jar and keep it on the counter. The popcorn popper is called Original Salbree Microwave Silicone Popcorn Popper (collapsible bowl) that I ordered from Amazon.  The bowl comes in lots of colors and makes a great gift.  

2 Tablespoons un-popped Popcorn

1/3 cup Unsalted Peanuts (Use other seeds or nuts if you wish.)

1/3 cup Whole Almonds

1/4 cup Pumpkin Seeds

1/4 cup Sunflower Seeds

1/3 cup Dried Cranberries (Raisins or dried apricots would be good substitutes.)

2 Tablespoons Cocoa Nibs or Mini Dark Chocolate Chips (Use vegan chips to keep this vegan.)

1/2 teaspoon ground cinnamon

1/2 teaspoon sea salt or Kosher salt

Pop the popcorn using whatever method you wish.  Mix the popped popcorn with the remaining ingredients and then store in an airtight container on the counter.  I think it should last about a week or so.

Heart “Beet” Chocolate Cake

Recipe from Healthyish via Bon Appetit

Husband-Tested in Alice’s Kitchen

Makes 1 (8-inch) round or square cake

This cake is mmmm-good and perfect with a cup of hot tea. 

Cake

4 medium beets*, scrubbed

2 Tablespoons virgin coconut oil, plus more for the pan

½ cup Dutch-process cocoa powder, plus more for the pan

1½ cups almond flour

½ teaspoon baking soda

½ teaspoon ground cinnamon

2 oz. bittersweet chocolate, coarsely chopped (I used bittersweet chocolate chips.)

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

4 large eggs

1¼ cups packed brown sugar (I used Sucanat.)

1 teaspoon kosher salt

Glaze

4 oz. bittersweet chocolate, coarsely chopped (I used bittersweet chocolate chips.)

1 Tablespoon virgin coconut oil

¼ teaspoon vanilla extract

Pinch of kosher salt

Gold Luster Dust (For serving; optional)

Cake: Cook the beets in a pot of boiling unsalted water until tender, 30-40 minutes depending on size.  Drain and rinse the beets under cold water until they are cool enough to handle.  Cut off the stem ends and peel.  Cut into large pieces and add them to a blender along with 2 Tablespoons of water.  Blend until a smooth puree forms.  It should be the consistency of applesauce.  Measure out 1 cup of puree for the cake.  Reserve the remaining puree for another use. (*I used 3 large beets, one golden, and ended up with 3 cups of puree.  I froze the extra beet puree in 1-cup containers for future cakes.  The puree can also be added to smoothies.) Preheat the oven to 350F.  Line the bottom of an 8” round (or square) cake pan with parchment paper.  Grease with oil and then dust with cocoa powder, tapping out the excess.  Whisk the almond flour, baking soda, cinnamon, and remaining ½ cup cocoa powder in a medium bowl; set aside.  Heat the chocolate and remaining 2 Tablespoons oil in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until melted.  Remove the bowl from the heat.  Stir in the vinegar, vanilla, and reserved 1 cup beet puree until smooth. Set aside.  Beat the eggs, brown sugar, and salt in the large bowl of a stand mixer fitted with the whisk attachment on medium-high speed until more than tripled in volume and mixture holds a ribbon for several seconds when the beater is lifted above the batter. This will take 5-7 minutes.  Thoroughly beating the eggs is key to creating an aerated, light crumb and is a critical step when using gluten-free ingredients. Pour the chocolate-beet mixture into the egg mixture and beat on medium-low speed until combined.  Turn the mixer off and gently tip in the reserved dry ingredients.  Beat on the lowest speed, scraping down the bowl as needed, until combined. Transfer the batter to prepared pan. Bake cake until a tester inserted into the center comes out clean and the top springs back when gently pressed, 45-50 minutes.  Let the cake cool 10 minutes in the pan.  Carefully run a knife around the edges of the pan, then invert the cake onto a wire rack and allow it to cool completely before spreading with the glaze.

Glaze: Heat the chocolate, oil, vanilla, and salt in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until the chocolate is melted.  Let cool, stirring occasionally, until the mixture is thickened and cool enough to touch, about 10-15 minutes.  Place rack with the cake over a piece of waxed paper or on a rimmed baking sheet. Pour the glaze over the center of the cake to cover the top.  Spread the glaze a bit so that it runs over the sides of the cake in dribbles.  Sprinkle with luster dust (if using).  Let sit at room temperature until the glaze is set, 2-3 hours.  Cover and store the cake at room temperature for up to 2 days.

Snickerdoodle Tahini Date Smoothie (Vegan)

Recipe from AmbitiousKitchen

Makes 1 generous serving

Husband-Tested in Alice’s Kitchen

This smoothie is a very nice change to the usual fruit and banana smoothies that are the usual.  We loved the tahini flavor in this smoothie.  I also loved that one of the ingredients is frozen cauliflower. The cauliflower not only adds some nutrition to the mix, but also helps to thicken the smoothie. You might think that’s a bit strange in a smoothie, but the cauliflower is undetectable. 

Smoothie Ingredients:

3 large pitted Medjool dates (¼ cup packed pitted Medjool dates)

1 cup unsweetened almond milk OR light coconut milk, plus more to thin the smoothie, if needed

¾ cup frozen cauliflower

1 Tablespoon tahini (You could substitute any nut butter you’d like, but tahini is quite nice.)

½ teaspoon vanilla extract

¼ teaspoon ground cinnamon

Optional Smoothie Add-Ins:

1 Tablespoon cocoa powder

1 scoop of your favorite protein powder

1 Tablespoon flaxseed meal

¼ cup gluten free rolled oats

Soak the pitted dates in 1 cup of hot water for at least 5 minutes to soften them up.  While the dates are soaking, measure out the remaining ingredients.  Drain the pitted dates. Add them to a high speed blender along with the remaining ingredients. Add in and of the optional ingredients, if desired. Blend until smooth.  Add more almond (or coconut) milk to thin the smoothie, if needed. 

Wake-Up Cocoa Quick Bread

Recipe from SmallKitchenCara via Food52

Husband-Tested in Alice’s Kitchen

Makes one 9”X5” loaf

The recipe author describes this quick bread as a loaf cake inspired by pain d’epice, but made with cocoa and espresso powder rather than spices and honey.  I prepared this for my family for the holidays as a breakfast treat.  I was delighted that both my grandchildren absolutely loved it.  Each morning, Sandrita and I had it toasted and spread with Chocolate Nut Butter Hummus and Luis had it un-toasted and unadorned.  (I also ate a sliced apple with it while the children ate bananas.) This bread, once completely cooled, freezes beautifully.  It’s definitely a keeper and will now become a holiday breakfast tradition.

Cooking oil spray

2 cups all-purpose flour

1 cup white whole-wheat flour or whole wheat flour

2 ½ teaspoons baking powder

½ teaspoon sea salt or kosher salt

4 Tablespoons good quality cocoa powder (I use dark cocoa powder.)

½ teaspoon cinnamon

¼ cup unsalted butter, melted

1 cup sugar

1 Tablespoon instant espresso powder

1 large egg

1 ½ cups milk

Preheat the oven to 350F.  Spray a 9”X5” loaf pan with cooking oil and set aside. (I used a parchment paper loaf liner and sprayed it with cooking spray.  You could probably butter the pan and sprinkle in some unsweetened cocoa powder, tapping out the excess to prepare the pan.)

Mix together the flours, baking powder, salt, cocoa, and cinnamon.

In a separate bowl, combine the butter with the sugar and espresso powder.

Add the egg, beating to distribute evenly, then pour in the milk.

Using as few strokes as possible, stir in the dry ingredients.

Transfer the batter to the prepared loaf.

Bake for 50-60 minutes, until the top is dry and is slightly cracked.  (I also checked using a toothpick in the center of the loaf.)

Cool in the pan for 10 minutes. 

Remove the loaf from the pan to a cooling rack and cool completely before slicing.

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.