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.

The base is made from rolled oats and sliced almonds, but you could certainly add more. Raisins, currants, other types of nuts, dried figs, cherries … the list can go on. Think of homemade granola as pantry spring cleaning. Have a tiny bit of nuts left in a bag at the back of your pantry?

For a healthy snack, Sass recommends pairing 1/3 cup or less of granola with almond milk, or eating it with fresh berries alongside a protein such as grass-fed organic Greek yogurt or eggs.

You can use granola as a topping for smoothie bowls, oatmeal, or chia pudding. You can also mix it with non-dairy milk and enjoy it as a cereal, or sprinkle it over a fruit salad for a crunchy and flavorful addition.

Note: Leftover almond pulp can be stored in an airtight container for up to 3 days, if you are not quite ready to make your hummus after making a batch of almond milk. 2. Blend the hummus. In your blender, add the almond pulp, tahini, lemon juice, cumin, garlic, salt, olive oil, and 2 tablespoons of water.

Here is a breakdown of the approximate nutritional value of almond pulp: Fiber: Almond pulp contains dietary fiber, although the exact amount can vary. On average, it may provide around 2-3 grams of fiber per ounce (28 grams). Protein: Almond pulp retains some prote.

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 Egg White

The idea is that the egg's protein will help the oats bind to each other and create delicate clusters. Results: Not only does the egg white work as a glue to hold the oats together, but it also gives the granola an incredibly crispy bite.

The Bottom Line

Granola is healthy in small amounts, especially because oats, nuts, seeds and dried fruit in granola provide some fiber that's good for heart and gut health. However, granola can also be a rich source of calories, saturated fat and sugar, depending on the brand you buy.

Can you eat too much granola? ›

Granola contains dried fruit, which is high in sugar, and high-fat tree nuts like almonds or walnuts. If too much is eaten, you could develop health problems or take in too many calories. Read the label before you buy and check the overall calories, total sugar, and fat content.

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!

Yogurt and granola can be genuinely healthy, depending on the yogurt and granola you use. There are better and unhealthy forms of the two fixings. The best blend is Greek yogurt with granola, which is high in protein and fiber.

Bring out your granola, pour it into a bowl, then mix it with the milk of your choosing! From berry granola with almond milk to maple almond granola with cashew milk, the options for customizing your simple bowl of granola and milk are endless.

Roll strawberries or bananas in nut butter (or a nut-free substitute) and top with Chocolate Granola for a sweet treat. Jazz up a pudding cup with your granola of choice. Top baked fruit, such as apples, with a generous handful of granola. Mix granola into muffin, brownie or cake batter.

Not all plant-based milks produce pulp either; cashew, macadamia nut, brown rice, oat, and coconut milk generally only produce a tiny bit of pulp, whereas almond, pumpkin, and hemp seed milks tend to make a lot. While you can easily compost the pulp, it can also be better served by using it in various recipes.

Many commercial almond milks have ingredients that act as thickening agents, emulsifiers, stabilizers, flavorings, and preservatives. The most problematic tend to be some of the stabilizers and emulsifiers. They are usually listed as gums, lecithins, and carrageenan.

Evidently not because of the almonds but because of sugar, vanilla, chocolate and/or added “natural flavor.” Figuring from its scant 1 gram of protein or its fat calories, a cup of commercial almond milk has about 5 grams of almonds, or about 5 almonds. It has even less when it's made with added pea protein.