We have new obsession at our house...homemade almond milk. I admit, I still buy almond milk but the taste of homemade is amazing. Lately I have been making it myself...a lot. I'll share my favorite recipe soon - it's heavenly.
A couple things I have learned... soak your almonds overnight whenever possible -it yields more milk, milk will only keep in the fridge for about 4-5 days before it starts to ferment - if it smells funky don't drink it and lastly you'll need to find some uses for the leftover almond pulp. I've been working on some different ways to use this amazing stuff. Here is one of my first creations and it's quickly becoming a household favorite. Loaded with nutrition and healthy goodness that tastes crunchy, chewy and sweet! Granola perfection.
Oatmeal Raisin Almond Pulp Granola
Ingredients:
1/4 tsp Nutmeg
1/4 tsp Cinnamon
pinch Sea Salt
1/4 cup Coconut Oil, melted
1/4 cup pure Maple Syrup
1 tsp pure Vanilla
1 cup Rolled Oats (for GF use Gluten-Free Oats)
1 cup Almond Pulp
2 tbsp Chia Seed
1/4 cup Sunflower Seeds
1/4 cup unsweetened (large flake) Coconut
1/3 cup Raisins and/or Dried Cranberries
Line a medium baking sheet with parchment paper. Preheat oven to 350 degrees(f). Whisk spices, salt, oil, maple syrup and vanilla together until smooth and well mixed. In a separate bowl combine oats, almond pulp, chia seeds, sunflower seeds, coconut and dried fruit. Pour the wet mixture over the dry mixture and gently fold till well combined - kids love helping mix. Pour the granola on to the baking sheet and cover with foil. Bake for 20 minutes. Removed foil, gently stir and bake an additional 5-10 minutes, stirring every few minutes. Turn off the oven and allow the granola to remain in the oven another 5-10 minutes. Cool for a few minutes outside the oven before eating or transferring to an airtight container.
