Gluten Free Almond Pulp Granola Recipe - No Sugar Added | Wellness Trickle (2024)

FAQs

What do almond milk companies do with the almond pulp? ›

What's leftover from the process of making almond milk is almond pulp. The almond pulp is then dried in the oven at a low temperature, left on the counter to cool overnight, and finally, processed into almond meal using a food processor or high-speed blender.

Wholesome oats and almonds cluster together with the sweet flavors of maple syrup and vanilla, without the long list of unrecognizable ingredients. Sprinkle it over yogurt for breakfast or enjoy it on its own as a snack you can take on the go—this delicious homemade granola is a reader favorite for a reason!

The texture of nut pulp is ideal for making raw food crusts and bases. Process your pulp with desiccated coconut, vanilla paste, medjool dates and coconut oil until you have a finely chopped consistency. This will act as a great base or crust for raw cheesecakes.

Here are some additional tips for enjoying it: Beyond Cereal: We also enjoy this granola as a topping over dairy-free yogurt, ice cream, fresh fruit, or even as a mock crumble over sautéed apples. On cool days, I like to stir some into my oatmeal in lieu of any sugars. It adds crunch and sweetness.

If you store leftover almond pulp in the fridge, it will last about five days. To store almond pulp in the fridge, make sure it's stored in a sealed container. Glass or another kind of airtight container will work.

Which One Is Better for Breakfast? Both oatmeal and granola make for a healthy, nutritious breakfast, but the winner for us is granola—the added nuts, seeds, and dried fruits give you a source of fiber and healthy fats that oatmeal can't quite compete with.

What is Gluten-Free Granola? Granola is a breakfast food made from rolled oats, nuts, seeds, and sweeteners such as honey or maple syrup. Gluten-free granola is made without any gluten-containing ingredients like wheat, barley, or rye.

Clumpy Granola Method: Add Whole Wheat and Almond Flour

First, it adds a combo of whole wheat flour and almond flour (or almond meal), which act as a binder to hold the oat mixture together. Second is the bakeware. This recipe opts for a 9×13-inch baking pan instead of the standard rimmed sheet pan.

Pulp Cubes

No worries, you can freeze your leftover pulp in ice cube trays for later use in smoothies, baked goods, sauces, and more!

Ideally soak the nuts 1 to 2 days before blending. This helps to soften the nuts so that you get the most of out them. The softer they are the more easily they break down in the blender, which means better milk. If you did not plan ahead, then at least soak the nuts for 2 to 3 hours before blending.

Which is better almond milk or walnut milk? ›

This depends on what you need from your non-dairy milk. Walnut milk is a better source of omega-3 fatty acids, but almond milk is higher in antioxidant vitamin E and is more commonly fortified with helpful nutrients like calcium and vitamin D.

Smoothie with Granola

Try adding it to your favorite smoothie to give it an extra boost of fiber from the whole grains, healthy fats and added flavor. It's also an easy way to increase calories in a smoothie. Personally, I think it would be a delicious addition to my Strawberry Peanut Butter Smoothie!

Use yogurt and cream cheese as your base, then add fruit like kiwi, banana, orange and frozen berries. A bit of honey and cinnamon rounds out the flavors and excites the taste buds! If you're in a hurry, you can also try this Maple Sea Salt Granola Parfait, which calls for just two ingredients!

FRUIT CRUMBLE

Fruit crumbles are a quick, easy and delicious dessert and a great way to use up leftover pulp. Combine your fresh nut milk pulp with a little maple or honey until the mixture resembles coarse breadcrumbs. You can add some shredded coconut, pepitas, whole oats or almonds for texture and crunch.

In a factory setting, almond milk production is a sophisticated process that begins with selecting high-quality almonds, which are then soaked, ground, and mixed with water. The mixture is filtered to remove solids, hom*ogenized for texture consistency, and pasteurized for safety.

The general production method involves soaking and grinding almonds in an excess of water. A milky white liquid is obtained after filtering the almond pulp (flesh). Almond milk can also be made by adding water to almond butter.