Apple Cider Granola
- Isabel S.
- Dec 1, 2017
- 3 min read
Yes, yes I know it's Christmas so I'm supposed to be making recipes with peppermint and shaped like snowmen, but it still feels like fall here in Nashville so I'm sneaking in one or two more fall recipes! I thought I was going to have to test this granola a few times before I got it right, but after one test it turned out delicious! It's crunchy and flavorful, but that's not why it's my favorite granola recipe. I love it because it's made out of nut milk pulp.
I make my own nut milk instead of buying it in the store. I think it tastes so much better and has no additives like much of the store-bought stuff...plus it's way cheaper! I've been making pecan milk lately. It's flavor is bold and it's much more creamy than almond milk. No matter what kind of milk you're making the process is about the same. Start by soaking the nuts. The length of time will depend on how dense the nut is that you're using. Cashews and pecans need less time than almonds. I usually soak my pecans for about 5 hrs, but I've soaked them as little as 2 hrs and it's worked great! Almonds need to be soaked overnight and I usually add a couple dates and some vanilla to flavor almond milk. After the nuts have soaked, rinse the them and add more water. I like the milk to be pretty thick because I use it as creamer. If I want to thin it I just add more water. I usually do about half water, half pecans. Add a little salt and blend well. Strain into a bowl through a cheesecloth or clean kitchen towel. Store in the fridge, in an air tight container for a few days and freeze unused milk for later. I put mine in icecube trays and will pop a couple into my bulletproof coffee. When blended with hot coffee, you would never know it was frozen.
What you'll be left with in your cheesecloth or kitchen towel is the base of this granola. I've seen recipes for crackers and cookies made with pulp, but this is my favorite use of it so far. Any recipe that uses it is good because it eliminates wasting the delicious ground up nut pulp and that to me is the ultimate recipe! Homemade and zero waste!
Ingredients
(Makes a small batch, about 4 or 5 servings, double recipe if desired!)
Leftover pecan pulp - I usually have about 1 1/2 cups give or take
2 handfuls of GF oats
1/4 small honey crisp apple in small slices
1/4 cup melted coconut oil
2 TBSP apple cider (or apple juice)
4-5 TBSP real maple syrup
1 tsp vanilla
1/2 TBSP cinnamon
A couple dashes of nutmeg
Pinch of sea salt
2 TBSP super seed blend (I get this from Trader Joe's, but you can use any super seeds such as chia seeds, hemp seeds, flax seeds, or a mixture)
Pumpkin seeds
Pecan pieces
Golden raisins
(Any other nuts, seeds, or dried fruit that you desire)
Directions
Preheat to 250F
Mix together all ingredients except pumpkin seeds, pecan pieces, and raisins.
Spread mixture evenly in a thin layer on Silpat or baking paper.
Bake for 1.5-2 hours. After the first 30-40 minutes stir occasionally (very gently), keeping the granolla in as many large clusters as possible. Watch closer for buring in the last 30 minutes.
In the last 15 minutes add in pumpkin seeds and pecans. Once removed from the oven, stir in golden the raisins. I also add a little more cinnamon and nutmeg at this point. (add however many nuts and raisens as you want!)
Let cool completely then store in an airtight container for about a week.
Tip- You're looking for a deep brown color without being burnt. While the granola is hot it will still feel slightly soft but as it cools it will crisp.
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