Almond Pulp Ginger-Lime Granola
  • reserved almond pulp from making almond milk
  • ¼ - ½ cup unsweetened shredded coconut
  • ½ cup pumpkin or sunflower seeds
  • ¼ cup chia seeds
  • 2 tablespoons melted neutral coconut oil
  • ¼ cup maple syrup
  • 1 tablespoon grated ginger
  • zest of 1 lime
  • juice ½ lime
  • pinch of sea salt
  1. Preheat oven to 325° F (160° C).
  2. Combine the almond pulp, shredded coconut, pumpkin/sunflower seeds, chia seeds, coconut oil, maple syrup, ginger, lime zest and juice, and a pinch of sea salt in a large bowl. Mix thoroughly.
  3. Spread the granola mixture on a parchment paper-covered baking sheet in a somewhat even layer and toast for 20 minutes. Remove from the oven and stir, breaking apart any large clumps. Place the sheet back in the oven and turn off the heat. Leave to dry in the oven for 1 hour. If granola is not completely dry by that time, turn the oven back on the lowest temperature and let dry for another 30 minutes or until completely dry and crispy. If you have convection oven, that setting is really useful here.
  4. Keep the granola in an airtight glass container at room temperature. Serve with almond milk and berries.
Recipe by Golubka Kitchen at