Juice Pulp Granola
Snack • Vegetarian
Serving size: 6-12
Prep time: 40 mins
Cook time: 12 hours
Ingredients
- Base:
- 2 Cups Juice pulp (base of beetroot and carrots, with the option to add ginger, turmeric, citrus fruits, pineaple, etc.)
- 6-10 dried, soft, pitted, medule dates
- 1/2-1 cup juice, I like to use Tart Cherry Juice
- Helpful, but optional additions:
- 1/3 cup shredded, unsweetened coconut
- Tbs Cinnamon
- Raw seeds
- sprouted, organic, gluten-free oats
- Frozen berries and cherries
- vegan protein powder
Directions
- Juice the fruits and veggies and transfer the pulp to a food processor.
- Add in all the other ingredients.
- Process/blend until everything is broken down.
- Transfer to food dehydrator sheets. Spread it out and then break it up with a spoon, or drop it in clumps.
- Dehydrate at 115 degrees for 12 hours, or however long it takes to dry-out and preserve your granola.
- Break it apart and place it in a container to enjoy now and later!
Notes
- Tip: Don't use stringy-fiber pulp from things like celery. You will regret it.