Thursday, June 13, 2013

Almond Granola

I made almond milk today and wanted to put the pulp to use. I hate wasting! I saw all different recipes for almond pulp, but my momma wanted granola anyway. I decided to use her granola recipe with a few tweaks. Here it is!

2.5 cups almond pulp (this can easily be adjusted if you have more or less left over) 
1/4 cup of honey
1 green apple
1/2 cup raw pumpkin seeds
1/2 cup raw shelled sunflower seeds
1/2 cup dried coconut (I like the thicker pieces for granola)

Preheat the oven to 350F and spread the almond pulp on 2 cookie sheets as thin as possible. Roast in the oven for 30-40 stirring every 10 min until the pulp is dry. Remove from the oven and let cool. In a bowl combine the other ingredients and mix well. Add in the dried almond pulp. Return the mix to the cookie sheets and bake at 350 for 20 min or until golden brown. My almond pulp was pretty wet so I had to bake it for an extra 10 min. It's important to know your oven too! I was using my momma's oven which is much different from mine. All ovens heat differently! This granola is great served alone, with homemade whipped cream or as a topper for a  chocolate snoball. You could even eat it as cereal with almond milk (a little ironic, but pretty tasty).

Nutrition notes: the honey and almonds in this granola make it high calorie and high carb. It is full of nutrients, but is best enjoyed as a snack, treat, or in small portions. A good serving size would be 1/2 cup. Oats are inflammatory food, so almonds make a good replacement for granola. Most oats also have gluten; gluten free is available. 

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