Grainless maple cinnamon granola is paleo, gluten free, dairy free, egg free, refined sugar free, vegan and made from almond pulp left over from making homemade almond milk!
Need an idea for what to do with leftover pulp from making nut milk? This grainless maple cinnamon granola is a great use for it! It’s gluten free, vegan AND paleo, it’s also super easy and completely customizable by adding the dried fruit, chocolate chips and other mix-ins of your choice!
The amount of almond pulp used is what you’re left with if you’ve used the almond milk recipe from Against All Grain.
1 and 1/2 cups dried almond plup
2 cups pecans
2 Tbsp melted coconut oil
1/4 cup maple syrup
1 Tbsp cinnamon
1 tsp vanilla
Pinch of salt
1/2 cup dark chocolate chips
To dry almond pulp:
Preheat oven to 300 degrees.
Place almond pulp on a parchment lined cookie sheet, spread out in an even layer, and bake for 15 minutes. Remove from oven.
Turn oven up to 325 degrees.
Place dried almond pulp and pecans in a mixing bowl.
In a small bowl, combine melted coconut oil, maple syrup, cinnamon, vanilla, and salt.
Fold the liquid into the almond/pecan mixture until everything is evenly coated. Spread in a thin layer on a parchment lined cookie sheet that has been pre-greased with non stick coconut oil cooking spray.
Bake for 15-20 minutes, stirring every five minutes. When you pull it out of the oven it will still seem a little sticky but once cooled it will crisp up nicely!
Once cooled fold in the chocolate chips and store in an air tight container. Enjoy!