Juice Pulp of your choice (I used apple, pear, ginger and carrot)
Quinoa flakes (you can also use oats here if you're not bothered about making it gluten free)
Dried fruit of your choice (I used diced apricots)
Maple syrup (you can use honey or another sweetener here)
1. Preheat oven to 170 C
2. Add juice pulp, quinoa flakes, pumpkin seeds, sunflower seeds, slivered almonds, hemp heart, chia seeds, cacao nibs, and dried fruit to large mixing bowl (I didn't measure any of these, just added the ingredients to my liking with the juice pulp and quinoa flakes being the majority).
*Option to hold off on adding the dried fruit to the mixture until it's cooled if you don't want it baked in.
3. Add 1.5 - 2 tbsp of coconut oil, and maple syrup to your liking (I used about 1/4 C). The less oil you use, the less sticky the granola will be. The less maple syrup you use, the less sweet it will be. Stir together into a sticky mixture.
4. Spice with cinnamon and nutmeg to your liking (I used about 4 tsp of nutmeg and 5 tsp of cinnamon). Add a pinch of sea salt.
5. Line large baking sheet with parchment paper, and spread mixture onto it relatively thinly. Pat down so that it's one solid rectangle. The more firmly you pack it together, the more likely it will stick together into larger chunks once it's baked and cooled.
6. Bake for about 30 - 40 minutes or until golden on the top. I like to pull mine out after about 30 minutes, pat it down again to get it nice and compact, then pop it in for about another 10 minutes.
7. Once it's cooked to your liking, let it cool in the tray. It will stick together better if it cools in the tray, rather than getting broken apart right away.
8. After it's cooled, break apart to your liking and enjoy!
A collection of simple, plant-based recipes that are nutritious and delicious.