I’ve never been a milk drinker. Many moons ago when I was at primary school, every day we were given cartons of milk at morning break-time and I have very vivid memories of doing my best to get away without drinking it. I hated the stuff.
Nearly 20 years later and vegan, you definitely won’t find dairy milk in my fridge, but I do now love drinking non-dairy milk! I’ll happily drink a tall glass plain but it also goes in my almost-daily smoothies, baking, breakfasts and more.
Homemade non-dairy milk is far superior to the kind you find in the shops and I try and keep a bottle/jug of it in the fridge at all times. If you’re new to homemade non-dairy milk, see my post here for instructions on making your own.
Besides the creamy milk you get from making your own, there’s also the bonus of the leftover nut/seed pulp. This doesn’t have to be simply thrown away and can be turned into all sorts of other tasty things. Last year I shared my recipe for Raw Cacao, Coconut & Raspberry Cupcakes which make use of leftover almond pulp, but more often than not what I make with it is granola!
After making a batch of milk, squeeze out the pulp until it’s very dry and store in a container in the freezer until you have enough to put to use. It should be very dry and crumbly as pictured above.
I’ve made all sorts of flavour variations of this breakfast cereal/snack but decided to share my latest: Cherry-Coconut Almond Pulp Granola.
One of my testers said it reminded her of broken-up cookies and I so agree! It’s chewy like a coconut macaroon. Incredibly moreish and dangerously addictive!
Have fun playing with different dried fruit and nut mix-ins. I’m thinking of trying a chocolat-ey variation next!
You could even keep this granola completely raw and dehydrate it instead of baking if you're lucky enough to own a dehydrator.
- 2 C (approx 200 g/7 oz) lightly packed almond pulp, from making nut milk*
- 1/3 C Almonds, chopped lengthwise into slivers
- 1/3 C Shredded coconut
- 1/4 tsp Salt
- 4 Tbsp Coconut oil
- 1/3 C Brown rice syrup*
- Zest of 1 lemon
- 1 Tbsp Lemon juice
- 1/2 tsp Vanilla extract
- 1/3 C Dried cherries
- Preheat oven to 150C/300F.
- In a large mixing bowl, stir together the almond pulp, chopped almonds, coconut and salt.
- In a small pan, heat the coconut oil, brown rice syrup, lemon zest and juice and vanilla over low heat, until melted together.
- Add the liquid ingredients to the mixing bowl and stir well to combine everything. The mixture will look quite wet.
- Spread the mix in a thin layer on a baking sheet (or two) and bake for 30 minutes, undisturbed. After 30 mins give it a stir, breaking it up into clumps. Continue to bake, checking and stirring every 15 minutes, until fully dry and crisp- up to 1 hour.
- Note that it does crisp up a little more on cooling.
- Leave to cool completely then stir in the dried cherries.
- Serve with non-dairy yogurt or milk, sprinkle on smoothies or eat by the handful as a snack.
* If your almond pulp is not fully dry, before proceeding to the steps above, spread out the pulp on a baking sheet and bake for 15 minutes at 150C/ 300F OR dry using a dehydrator.
* I have only tested this recipe with brown rice syrup. I imagine other liquid sweeteners would work but note that brown rice syrup is stickier and less sweet than agave/coconut nectar or maple syrup.
Do you make your own non-dairy milk? What do you usually do with the pulp?