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! 🙂
Darlene says
January 13, 2014 at 4:08 pmIs there a way to make this recipe if I don’t have almond pulp? I have almond flour and meal. Thanks
Lauren says
January 13, 2014 at 4:39 pmHi Darlene,
You can definitely use grounds almonds or any combination of nuts you like. It may have a bit of a different consistency, but I think it will still be good! 🙂
Lea H @ Nourishing Treasures says
January 27, 2013 at 11:56 amThank 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! 🙂
Dina-Marie @ Cultured Palate says
January 20, 2013 at 7:49 pmThis 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/
Lauren says
January 20, 2013 at 8:27 pmThank you Dina-Marie! I’ll link up this week! 🙂
Marya says
January 17, 2013 at 6:10 pmOK, 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. =)
Lauren says
January 18, 2013 at 9:04 amThanks 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! 🙂
carolyn says
January 17, 2013 at 5:27 amLooks 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!
Lauren says
January 17, 2013 at 8:09 amHi Carolyn! I’d love to be a part of it! Just let me know how to go about it. Thank you! 🙂
carolyn says
January 17, 2013 at 8:16 amWhat’s your pinterest handle? I will invite you!
Lauren says
January 17, 2013 at 8:58 amIt is laurensoatmeal. Thanks again! 🙂
Virginia says
January 16, 2013 at 1:27 pmThis recipe looks delicious, but having not visited your website before, I am confused. Can you tell me what you mean by almond pulp?
Lauren says
January 16, 2013 at 1:59 pmHi 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: https://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! 🙂
Chris says
January 16, 2013 at 5:48 amThanks for sharing. Do you have the nutrition information for this? Also, how much does it make?
Lauren says
January 16, 2013 at 9:15 amHi 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