/161400a6-c696-4f23-9d66-4d13c5b41b8e--Almond-pulp-granola_sm.jpg "Almond Pulp Granola with Dried Cherries")
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Makes
About 4 cups
Author Notes
Making original almond milk is most ceaselessly on my to-accumulate checklist of Sunday meals prep. I inclined to feel gruesome about throwing away the leftover almond pulp (it’s paunchy of factual nutrients, finally), so I wished to realize relieve up with a straightforward means to make utilize of it up. Enter: this nutty granola. Should always you identify no longer feel like making granola straight away after the milk, retailer pulp in an airtight container within the fridge for up to 2 days, or within the freezer for up to 6 months.
(In the initiating printed on The New Baguette) —Alexandra Shytsman
Formula
1 1/2 cups
original almond pulp left over from making almond milk
1 1/2 cups
extinct-long-established rolled oats
3 tablespoons
sesame seeds
3 tablespoons
melted unrefined coconut oil
1/4 cup
honey
2 teaspoons
vanilla extract
1/4 teaspoon
sea salt
2 handfuls
dried cherries
Directions
- Preheat oven to 325F.
- Unfold almond pulp in a single layer on a baking sheet. Bake for roughly 10 minutes, to dehydrate the pulp reasonably.
- Transfer pulp to a expansive bowl and toss in oats and sesame seeds. In a minute bowl, race collectively oil, honey, vanilla and salt. Drizzle over oat mixture and toss to coat evenly. Transfer mixture relieve to the baking sheet and bake 20-25 minutes, gently tossing once halfway by cooking, until granola is golden brown.
- Take faraway from oven and let frigid fully. Add dried cherries and transfer to an airtight container. Saved in a groovy dry establish, granola will retain to 1 week.
