Crunchy almond pulp and tiger nut cereal

Here is a simple, delicious way to make the most of the almond pulp left over after making your plant milk. Gently dried in the dehydrator with tiger nut, coconut and a touch of honey, it turns into golden, crunchy cereal. The result is somewhere between granola and a crumbled cereal bar, only lighter. A few red berries when serving, and breakfast is ready.

Ingredients

• 250 g almond pulp (left over from homemade almond milk), firmly packed
• 75 g desiccated coconut
• 90 g tiger nut flakes, blended into a fine flour
• 80 to 120 ml honey
• 2 tablespoons water
• 2 teaspoons powdered vanilla
• 1/8 teaspoon pink Himalayan salt

Method

1. Blend the tiger nut flakes until you have a fine flour.
2. In a large bowl, mix all the ingredients until you have an even, slightly sticky dough.
3. Spread the mixture in a thin layer on a non-stick dehydrator sheet.
4. Dehydrate for 2 hours at 63 °C.
5. Lower to 46 °C and continue for 8 to 10 hours, turning the mixture over onto the mesh halfway through, until it is dry and crunchy.
6. Break into rough pieces before serving, in a bowl with plant milk or as a plain snack.

Tip

For real little clusters rather than a crumbly granola, add 60 g of desiccated coconut and drop the dough in small heaps on the sheet before drying. Let it cool completely before putting it in a jar: a trace of moisture is enough to soften the whole batch.

FAQ: your questions about almond pulp cereal