Sprouted Buckwheat and Leftover Nut Pulp Mulberry Granola (gluten-free)

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The title of this recipe is a mouthful but making it is nearly brainless, I promise. All this granola requires one bowl and a hot minute to stir all the ingredients together in no particular order. So while it's almost too easy to make, this granola is doing good in the kitchen. It's part of a waste-reducing series I'm working on to use leftover pulp from making nut milks in recipes. Last week I made a batch of this hazelnut coffee creamer and have been adding leftover nut pulp to my baking. So far my favorite has been using the pulp in these crackers.

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Other than this granola, experimentation this week took place in a loaf of bread, but that one needs some further testing..

Granola made with buckwheat cooks for longer than traditional oat-based granola. The added egg white holds the tiny groats and nut pulp together to make crunchy clusters.

Ingredients

  • 1/2 cup leftover nut pulp sub almond meal if you don't have pulp

  • 1/2 cup coconut flakes

  • 1/2 cup dried mulberries

  • 1/2 cup sprouted buckwheat groats

  • 1 egg white

  • 1/4 cup raw honey

  • 2 tablespoons unrefined coconut oil melted

  • 1/2 teaspoon celtic sea salt

  • 1/2 teaspoon vanilla or almond extract

Method

Preheat oven to 325°F, line a baking sheet.

Toss all the ingredients listed a medium bowl at once and give it a good stir to combine. Spread the mixture evenly on the lined baking sheet and pack down slightly if you want to create clusters.

Bake for 45 - 50 minutes until golden brown.

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This bowl is a mix of homemade coconut yogurt, raw apple, cinnamon, and some local honey.

recipes, bakingKristine Kunzerbowls, breakfast, buckwheat, crunchy, fruit, granola, honey, mulberries, nut pulp, nuts, seeds, snacks1 Comment