I buy almond and other non-dairy milks often, but I also get into phases where I’m making my own almost exclusively. When I buy, I feel a bit of guilt over the packaging and there’s also water from another land in the mix. When I make my own, I avoid these issues, but the leftover nut pulp generally has me scratching my head. I’ve used it before in an energy ball situation, but only a little handful in the whole batch and honestly? It doesn’t add a lot. Since the nut’s flavour is essentially “milked” out in the straining process, you really need to level-up with your add-ins, or just decide that you’re going to treat it like a plain structural component.
That’s where this very smart recipe from The Greenhouse Cookbook comes in. It takes nut pulp in all of its crumbly/not super flavourful glory, and turns it into something so great! You stir it up with plenty of citrus zest, juice, ginger, spice, maple syrup, and coconut oil. After a couple hours in a low oven, you get a crisp and crunchy grain-free nut pulp granola, and your house smells so good! Even better: you get to enjoy it with fresh nut milk and revel in the brilliance of your no-waste breakfast.
I’m a huge fan of Greenhouse Juice and what they add to the plant-based scene. Their social media manages to make me laugh about green juice and aćai bowls because of its pun-y goodness and amazing 90’s culture references. Their blog is a great recipe resource for the fully plant-based and the plant-flirts among us. They have the best product to back everything up (The Good is my favourite), and on top of ALL of that, Emma (the author of the book and one of Greenhouse’s founders) and co. are some of the most genuinely nice people you’ll ever meet.
I’ve made the Lemon Blueberry Hangry bites from the book as well, and the raw chocolate bars with fig base are next on my hit list. If you love plant-based food that’s just beautiful and naturally delicious, and you also just love good juice and smoothies, this book is a slam dunk. Following the instructions is like hanging with a pal that happens to be looking out for your health AND your overall life enjoyment in the most charismatic/non-preachy way possible. Wouldn’t it be amazing if every health-focused cookbook was like that?
NO-WASTE NUT PULP GRANOLA RECIPE
From: The Greenhouse Cookbook: Plant-Based Eating and DIY Juicing by Emma Knight
SERVES: Makes about 3 cups
NOTES: I only made 2 small changes to Emma’s recipe here. In the book, this granola is sweetened with 3 tablespoons of maple syrup and 3 tablespoons of date paste. I didn’t have enough dates on hand to make a batch of date paste worthwhile, so I just used the same amount of maple syrup. And where she suggests an orange, I only had a lemon. It all worked out! Last note: I think this would work best with nut pulp from almonds, brazil nuts, and hazelnuts. Cashew and seed-based pulp is minimal at best and kinda thin-seeming. You can save nut pulp in a sealed container in your fridge until you need it.
2 1/2 cups leftover nut pulp from making nut milk (almond, brazil nut, hazelnut are all good)
2 tablespoons orange zest
3 tablespoons fresh orange juice
2 tablespoons finely grated fresh ginger
1 tablespoon ground cinnamon
1 tablespoon pure vanilla extract
6 tablespoons pure maple syrup (see headnote on using date paste)
1/2 cup raw sunflower seeds
1/2 teaspoon sea salt
1/4 cup coconut oil, melted
1 cup unsweetened coconut flakes
1 cup dried fruit
1/4 cup hemp seeds, whole chia seeds, or whole flax seeds
Preheat the oven to 250 degrees F. Line two baking sheets with parchment paper and set aside.
In a large bowl, combine the nut pulp, orange zest, orange juice, ginger, cinnamon, vanilla, maple syrup, sunflower seeds, sea salt, and coconut oil. Stir everything together to combine well.
Spread the mixture evenly onto the lined baking sheets and bake for 1 1/2 to 2 hours, or until golden, stirring every 15 minutes or so for even browning. Allow the granola to cool, and then stir in coconut flakes, dried fruit, and additional seeds (if using). Store the nut pulp granola in a sealed container for 1-2 weeks.