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Almond granola

Do you like homemade almond milk but don’t like wasting the pulp? Try this almond granola!

  • 1.5 dl almond pulp
  • 1 dl buckwheat flakes
  • 1 dl quinoa flakes
  • 0.5 dl sesame seeds
  • 0.5 dl hemp seed
  • 0.5 dl grated coconut
  • 0,5 dl coconut oil
  • 0.5 dl peanut butter
  • 1 tablespoon honey
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon sea salt

Preheat the oven to 150 degrees. 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 175 degrees. 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 won´t burn in the end of the baking. Take the baking tray out of the oven, allow to cool and get crunchy. Pour in a sealable jar, serve and enjoy!

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