Cacao, Rye & Apple Pulp Granola

As you are probably aware, I try as far as I might to reduce food wastage. That entails novel means of using up what others may deem as waste. Fresh fruit juice is my means of increasing soluble vitamins in my diet, but I am often left with mounds of pulp.

My go to for vegetable pulps are crackers, nothing tastes better than curried carrot pulp crackers with cheese. So, when it comes to fresh fruits, I love to combine them into granola, adding a welcome acidic tang to the earthy notes of a nut laden crunch.

Feel free to play with the flavours here, but Rye & Cacao are utterly beguiling with the sharp tang of apple, trust me!

granola, granola recipe, zero waste, vegan granola, breakfast ideas

Yield: 10+

Author: Suze Morrison

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Cacao, Rye & Apple Pulp Granola

Prep time: 24 MinCook time: 28 MinTotal time: 52 Min

Feel free to play with the flavours here, but Rye & Cacao are utterly beguiling with the sharp tang of apple, trust me!

Ingredients

• 100g Stone Ground Oats
• 100g Kibbled Rye
• 60g Chopped Walnuts
• 20g Cacao Nibs
• 200g Leftover Apple Pulp (substitute 150g Apple Puree)
• 40g Coconut Oil, melted.
• 60g Maple Syrup
• 1 ½ tbsp Raw Cacao Powder
• ½ tsp Vanilla Extract
• 1 tsp Sea Salt Flakes
• 20g Dried Apple Chips

Instructions

1. Preheat oven 160C. Mix the oats, rye, walnuts, apple pulp, coconut oil, maple, cacao, & vanilla in a large bowl until everything is coated and homogenous.
2. Tumble onto a lined baking sheet and bake for 15 minutes. remove and stir up with a fork, taking care to make sure nothing is too brown at the edges.
3. Cook for 15 minutes more, stir again, and remove from the oven.
4. Once cool, break into pieces and mic through the Cacao nibs, Sea Salt, and Apple Chips.
5. Serve as you wish, this will keep well in an airtight jar for 2 weeks, but it never lasts that long!

https://gourmetglow.co.uk/recipes/cacao-rye-apple-pulp-granola

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