Mixed Fruit and Nut Almond Pulp Granola

It has been another busy month, which is why the lack of recipes lately. We recently have moved to a new city and I have a new job, so cooking isn’t a top priority, especially since I haven’t moved my belongings yet. That means no pantry staples, no Vitamix, and none of my cookware. However, when we were making the move, it meant it was time to clean out the freezer. So, now I had to use up all of the almond pulp I was saving up for something. That is where this recipe for almond pulp granola came for.

I don’t have a dehydrator, but you could use a dehydrator and just watch your drying time. It should be close to the same amount of time.  I use the dehydrate function on my oven. You can half the batch if you don’t have as much almond pulp, but I like to make the most use of my oven space and time and make one large batch.

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Tip: To get 2 cups of almond pulp I just freeze my leftover pulp. When I have enough for a batch, then I pull it out and thaw.



  • 2 cups packed almond pulp
  • 2 cups gluten-free large flaked oats
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1/8 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp pure vanilla extract
  • 1/2 cup flaked unsweetened coconut
  • 1/2 cup dried fruit, of choice
  • 1/2 cup nuts/seeds, of choice
  • optional: chocolate chips!


  1. Line two large baking sheets with parchment paper.
  2. Preheat oven to 125F.
  3. Combine almond pulp and oats in a large bowl.
  4. Mix melted coconut oil, maple syrup, salt, cinnamon, nutmeg and vanilla in a medium bowl.  Add to oat mixture and mix.
  5. Spread thinly over the two baking sheets.  Cook for 12 hours or until dry.  You can flip the granola with a spatula about 1/2 way through if you want to help speed up drying time.
  6. Optional: I like my granola to be slightly toasted, so I toast it at 300F for 10-15 minutes. Make sure to watch carefully as it can burn easily. You can also toast the nuts at this point if you prefer them toasted.
  7. Combine the granola with the coconut, dried fruit and nuts/seeds.  Stir.
  8. Store in containers in fridge or freezer.

Ice Cream Sandwich Cake (vegan)

It has been a while since my last post but we’ve been spending the last two months renovating and camping.  It has been busy! This past weekend we decided to celebrate our 4 family summer birthdays all in one shot. I made two cakes, and this cake was all mine (since we missed my real birthday last month). It is really quick and easy to make. The hands-on time is less than 15 minutes and requires only 3 ingredients. Continue reading “Ice Cream Sandwich Cake (vegan)”

Cheesy Peas and Lemon Orzo (Vegan)

By the end of the week, our produce has dwindled and we get a bit creative with how we still get our vegetables and fruit. This week all we had left were bananas, frozen peas, and lemons. Since I wasn’t making dinner with bananas (maybe dessert!),  peas and lemons it was.

This dish is quick to make up and kids like it too. You can use whatever vegetables you have on hand and also customize how much “cheese” or lemony flavour you want. My husband always wants more lemon!


1 cup of orzo
1 teaspoon salt
3 cups water
1 tablespoons olive oil
1+ tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1+ tablespoons nutritional yeast
1/3 cup peas, fresh or frozen
1/4 cup almonds, roasted and sliced
salt and pepper to taste


  1. Bring cups of water to a boil with 1 teaspoon salt. Add in orzo in cook for 9 minutes or until orzo is tender.
  2. Drain the orzo. Put back into the pot.
  3. Add in the olive oil, lemon juice, nutritional yeast, peas and almonds to the orzo.
  4. Adjust seasoning to your taste. To loosen the pasta, you can add in additional olive oil.  Serve hot or cold.  (The kids and I like ours with additional nutritional yeast, and my husband always adds in more lemon)