Nut and Seed Pulp Granola
Main
Ingredients
150 g rolled oats
100 g mixed seeds (eg sunflower, sesame, pumpkin)
100 g mixed nuts (eg walnuts, almonds, hazelnuts)
1/2 teaspoon sea salt
50 g nut and/or seed pulp (ie leftover from a large batch of plant milk; or 50g ground almonds)
2 teaspoons vanilla extract
6 tablespoons honey or maple syrup
3 tablespoons extra-virgin olive oil
150 g roughly chopped dried fruit (eg. goji berries raisins, dates, etc.)
Description
This is my go-to granola, based on a recipe I developed for my first cookbook, The Natural Cook, which I have since updated to include surplus nut and seed pulp left over from making your own plant milk, though it works without the pulp, too. Collect nut and seed pulp in the freezer until you have enough, or dry it out as outlined above.
Directions
In a bowl, mix the oats, mixed seeds, mixed nuts and sea salt. In a second bowl, mix the pulp, vanilla extract, honey and olive oil, until you have a paste, then rub this into the nut and seed mixture.
Scatter evenly over a baking tray and put into a 200C (180C fan)/390F/gas 6 oven for 20-25 minutes.
Halfway through, stir in the mixed chopped dried fruits, then return to the oven. The granola is ready when it starts to colour a little and firm up. Remove, leave to cool, then jar.
To serve, fill a breakfast bowl with a few spoons of nice thick yoghurt and a couple of spoons of chopped fruit and/or berries.
Scatter over a decent helping of the granola and, if you have a sweet tooth, finish with a drizzle of maple syrup.