Almond granola

Do you like homemade almond milk but don't like wasting pulp? Try this gluten free almond granola! You can substitute the almond pulp with crushed almonds.

Vegan & Gluten free

  • 1 ½ dl almond pulp (or crushed almonds)
  • ½ cup buckwheat flakes
  • ½ cup quinoa flakes
  • ¼ cup sesame seeds
  • ¼ cup hemp seed
  • ¼ cup grated coconut
  • ¼ cup coconut oil
  • ¼ cup peanut butter
  • 1 tbsp raw organic honey or maple syrup
  • 1 tbsp vanilla extract
  • ½ tsp sea salt

Preheat the oven to 300 Fahrenheit (150 Celsius). Spread the almond pulp on a baking tray covered with a baking sheet. Bake for about 10-15 minutes, so it gets a little bit dry. In the meantime mix buckwheat and quinoa (or other desired gluten-free flakes), seeds and coconut in a bowl. Melt the coconut oil, peanut butter and honey and stir with a spoon. Add vanilla extract and salt. Mix. When the almond paste gets a little bit dry, take the tin out of the oven and increase the oven temperature to about 350 Fahrenheit (175 Celsius). Add the almond pulp to a bowl with the dry ingredients. Pour the liquid mixture also in the bowl and stir. Apply the granola mixture on a baking tray and bake for about 30 minutes, mixing the mixture couple of times. Watch out that the granola will not burn at the end of the baking. Take the baking tray out of the oven, allow to cool down and get crunchy. Pour in a sealable jar, serve and enjoy!