Paleo Honey Almond Pulp Granola

Hello, hello!

Tis a maddening dilemma….what to do with your leftover almond pulp??

Behold! I have a delicious, sugar-free solution!!!

My pal George over at Civilized Caveman has graciously allowed me to share this scrumptious granola on his blog. Click here to see the recipe that may change how you view your almond milk by-product!

Shared with: Keep It Real Thursday, The Pennywise Platter, Gluten-Free Friday, Healthy Vegan Friday, Fight Back Friday, Make Your Own Monday, Slightly Indulgent Tuesday

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Tagged: Almond pulp, Gluten-free, Granola, Honey, Paleo, Sugar-free, Vegan

Comments: 14

Chris January 16, 2013 at 5:48 am Reply

Thanks for sharing. Do you have the nutrition information for this? Also, how much does it make?

Lauren January 16, 2013 at 9:15 am Reply

Hi Chris! I sent the info to him, but I guess he didn’t post it, so here you go! I’d say it makes about a 1-1 1/2 cup.
Servings: 4
Calories: 333
Sugar: 20.9 g
Sodium: 157 mg
Fat: 22 g
Saturated Fat: 7.9 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 30.5 g
Fiber: 4.2 g
Protein: 6.9 g
Cholesterol: 0 mg

Virginia January 16, 2013 at 1:27 pm Reply

This recipe looks delicious, but having not visited your website before, I am confused. Can you tell me what you mean by almond pulp?

Lauren January 16, 2013 at 1:59 pm Reply

Hi Virginia and welcome! I guess I did write the post assuming everyone would know what I was talking about. Almond pulp is what is leftover after making almond milk. I have a recipe for almond milk here: http://www.oatmealwithafork.com/2012/06/04/raw-ice-cream-ore-o-cookie-sandwiches-and-homemade-almond-milk/, but you could also substitute almond meal or a variety of nuts ground up. You just may not get the cluster effect. I hope that helps!

carolyn January 17, 2013 at 5:27 am Reply

Looks delicious! I make my own low carb, gluten-free, grain-free granola too. I am pinning this to my Paleo/Primal Power board. Please let me know if you’d like to be a part of this group board on Pinterest!
carolyn recently posted..Mini Brie and Bacon Tartlets – Low Carb and Gluten-Free

Lauren January 17, 2013 at 8:09 am Reply

Hi Carolyn! I’d love to be a part of it! Just let me know how to go about it. Thank you!
- carolyn January 17, 2013 at 8:16 am Reply
  
  What’s your pinterest handle? I will invite you!
  carolyn recently posted..Mini Brie and Bacon Tartlets – Low Carb and Gluten-Free
  - Lauren January 17, 2013 at 8:58 am Reply
    
    It is laurensoatmeal. Thanks again!

Marya January 17, 2013 at 6:10 pm Reply

OK, this is a random comment but I had to share. Did you see that Ricki Heller uses psyllium husks to replace xanthan gum in this gluten-free biscuit recipe: http://www.attunefoods.com/blog/2013/01/sweet-potato-lentil-pot-pie/ ? I know you avoid gums so I had to share. =)
Marya recently posted..Spicy Roasted Edamame

Lauren January 18, 2013 at 9:04 am Reply

Thanks Marya! I’ve used psyllium as an egg replacer, but it’s awesome that she’s replacing xanthan gum with it! Thanks for letting me know!

Dina-Marie @ Cultured Palate January 20, 2013 at 7:49 pm Reply

This sounds delicious! Thanks for clarifying the almond pulp in another comment – I was also confused.

I would love to have you share this and any of your other posts on Thursdays at Tasty Traditions: http://myculturedpalate.com/
Dina-Marie @ Cultured Palate recently posted..Playing the Hammer Dulcimer

Lauren January 20, 2013 at 8:27 pm Reply

Thank you Dina-Marie! I’ll link up this week!

Lea H @ Nourishing Treasures January 27, 2013 at 11:56 am Reply

Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts!
Lea H @ Nourishing Treasures recently posted..Learning About Essential Oils – who’s in?

Cashew Cinnamon Vanilla & Agave | Fresh on the Table May 26, 2013 at 7:34 pm Reply

[...] For the extra pulp see The Rawtarian Or Oatmeal With A Fork [...]