I have a few favorite ‘use everything’ or ‘clean out the cabinet recipes. I also went into a phase of making batch after batch of homemade almond milk, which left me with a whoooole lotta almond pulp. While I am a huge fan of Ashley’s almond pulp crackers, I needed to find another way to use up all these jars of almond pulp taking over my freezer. Enter, almond pulp granola!
Granola has become one of my favorite ways to use up leftovers and bits and pieces of things I have lurking in the cabinets, from stray nuts to dried goods. I started throwing this together over the weekend to finally use up the last few pistachios left over after making pistachio milk and obviously, get rid of that almond pulp that was building up. If you don’t happen to have almond milk obsession like me, you can grind up almonds into a fine powder to make this almond pulp granola. A lot of the bits and pieces of this can be substituted in with whatever you have on hand. I used banana and a bit of maple syrup to sweeten the granola, but if you prefer agave nectar, go for it! This is really kind of a loose recipe that can be adapted to clean out those bits and pieces in the corners of your cabinets.
On an unrelated note, I finally ventured to the Milwaukee Winter Farmer’s Market last weekend and it was above and beyond anything I expected. From specialty stone ground flour to vegan prepared foods, it seemed like there was a little of everything. Some of my favorites were ready to eat vegan enchiladas from Cocina de Leon, a crossaint cinnamon roll from Water House Foods (their staff was lovely), and a cup of perfectly poured coffee from Valentine Roasters (again the staff was lovely and lovely to chat with!), being at the market made me really thankful to live in a city that has and appreciates so many local vendors. While I love a good outdoor, summer farmer’s market, this one was a wonderful surprise during the cold months.
Toasted Pistachio and Almond Pulp Granola
- 4 cups almond pulp or ground almonds
- 1 cup chopped pistachios + almonds
- 1 banana finely mashed
- 1/3 cup shredded coconut
- 1 tablespoon espresso powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup maple syrup
- 2 teaspoons vanilla extract
Preheat oven to 300 degrees F. Line 2 cookie sheets with parchment paper and set aside.
In a large bowl, combine all the ingredients,except for the chopped pistachios and almonds. Stir until all ingredients are coated and combined. Spread granola mixture onto both cookie sheets.
Bake for 30-35 minutes, then add the pistachios and almonds into the mixture, bake for an additional 10-15 minutes, until the nuts are toasted. Let cool.
Store in a sealed container for up to a week.