Gluten Free Almond Pulp Granola Recipe
This vegan, paleo 5 ingredient granola recipe is sweetened with dates instead of refined sugar, made with leftover almond pulp and absolutely delicious. Great for breakfast, snacking or dessert!
Ingredients
- 1 cup of almond pulp from a batch of almond milk*
- ½ teaspoon coconut oil*
- 1 cup walnuts
- 1 cup dates
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- After making your almond milk, set almond pulp aside and add walnuts, salt and dates into your high-speed blender. No need to wash it after making almond milk.
- Pulse until a coarse mixture forms. you may need to stop and stir up the mixture and/or scrape down the sides a couple times.
- Add almond pulp, coconut oil and vanilla extract to blender and pulse until a grainy mixture forms.
- Dump mixture onto lined baking sheet and break up with your hands to form a single layer.
- Bake for 10 minutes then stir/break up mixture into small pieces.
- Bake for an additional 8-10 minutes.
- Let cool on baking sheet for at least 15 minutes and store in a sealed container on the counter for a week, or in the freezer for a up to 6 months.
Notes
- If you made your almond milk with coconut oil, you can omit the coconut oil in the recipe.
- If you would rather make this in a food processor, follow the same steps. The process is a bit quicker since the nuts and dates mix a bit better there, but I like to do it in the blender, so I don't have to clean another tool.
- Feel free to store leftover almond pulp for up to 5 days in the refrigerator before making this granola.
Nutrition
Serving: 1/2 cup | Calories: 307kcal | Carbohydrates: 26.8g | Protein: 7.5g | Fat: 20.4g | Saturated Fat: 1.9g | Cholesterol: 0mg | Sodium: 195mg | Fiber: 5.1g | Sugar: 19g