Nut pulp granola clusters

This is the holy grail of vegan, gluten free breakfasts: clusters that hold together, and make use of the nut pulp from your almond milk (or brazil nut milk, or whatever – ours is a mix of the two plus a bit of chia seed). No waste, and what a great way to enjoy the milk! No dehydrator required either.

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Ingredients:

  • 2 cups nut milk pulp
  • 1 cup oats
  • 3 tbsp vegetable oil
  • 2 heaped tbsp dark brown sugar (or agave nectar etc)
  • 2 tbsp unsweetened dessiccated coconut
  • pinch cinnamon
  • 1/2 tbsp sesame seeds (optional)

Method:

Preheat oven to 150 degrees Celsius.

Combine all ingredients and work through with fingers. Press firmly into a rectangular brownie tin or cake tin.  Try to get it to a thickness of about 5mm throughout.

Bake for 20 mins on the middle shelf.

When brown at the edges, break up with a spatula (try not to break up too much) so the brownest bits are mixed in. The centre may still be spongy. Reduce heat to 100 degrees and bake for another 20 mins or until there is no hint of sponginess, and all chunks are crispy.

They do harden a little as they cool.