I’ve been wanting to make my own almond milk for a while. I love all the different nut milks you can buy with almond being my favourite. They are so versatile and delicious to drink on their own or, my favourite, in a very milky coffee.
However, you may be surprised to know that shop bought almond milk only contains 2% almonds, the rest is water, sweeteners and stabilisers. This is true of all the major brands.
So I was really pleased that Vegan Fitness wrote a very timely (for me!) post on how to make your own milk.
It’s surprisingly easy and you don’t need a lot of equipment, just a blender and a strainer. All you do is soak your nuts to make them soft and blend. You don’t need a fancy blender either, mine is a KitchenAid blender that I have had for over 10 years. If you are interested in making you own milks Vegan Fitness have a post on how to make almond milk and hazelnut milk.
Once you make your own milk you are left with a lot of nut pulp. Again Vegan Fitness have some good ideas on what to make with it but I decided to incorporate it into my usual granola recipe.
Here is my variation using the almond pulp.
- 1st Ingredients
- 4 cups oats
- 1 cup almond pulp (left over from almond milk)
- ½ cup quinoa
- 3 tbsp rapeseed oil
- 4 tbsp agave syrup
- 1.5 tsp cinnamon
- 1 tsp vanilla extract
- Second Ingredients
- ½ cup cranberries
- ¼ cup linseed
- ¼ cup pumpkin seeds
- Preheat oven to 140 C / 275 F / GM1
- Mix the first ingredients together and spread out on a baking tray.
- Bake in the oven for 15 minutes, take it out of the oven and stir. Place back in the oven and bake for a further 15 minutes.
- Add second ingredients and bake for a further 10 minutes.
- Turn off oven and leave tray in the oven to cool down.
- My variation needs a bit longer in the oven than the original one as the almond pulp can be quite damp and needs time to dry out, especially if you use it straight from making the milk.