Coconut Cherry Pecan Granola

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Recipe #2 that uses leftover almond pulp from making almond milk is finally here, and oh so tasty! I’m always struggling to find granola thats not pumped full of sugar and preservatives and the only solution to that issue is making your own! It’s so simple, requires minimal ingredients, and is even more delicious that what you can find in the store. And more customizable I might add! Feel Free to sub pistachios, almonds, walnuts, whatever you have on hand! Mix up the dried fruit too, if your little heart desires.

Cherry Pecan Paleo Granola

adapted from camille styles

3/4 cup almond pulp, leftover from making almond milk

1/4 cup chopped pecans

3 tablespoon sunflower seeds, may also use hemp seeds

3 tablespoons unsweetened flaked coconut

1/4 cup dried cherries

1/4 teaspoon sea salt

3/4 teaspoon cinnamon

1 tablespoon coconut sugar

1/2 teaspoon vanilla extract

2 tablespoons coconut oil, melted

2 tablespoons pure maple syrup

1. Preheat oven to 300 and lay out almond pulp on baking sheet. Bake 15-20 mins until golden brown.

2. Increase oven to 325. Mix almond pulp with all remaining ingredients and bake an additional 20-25 mins, stirring half way through. Remove and allow to cool before storing in an airtight container. Enjoy!

 

 

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