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.

Made with certified organic oats, toasted almonds and honey produced from chemical-free honey bees. All natural ingredients - no preservatives. All ingredients are Gluten-free by their own nature! Add milk for a satisfying breakfast or mix with yogurt for a healthy snack.

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.

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.

I prefer unrefined coconut oil, which is delicious (you can barely taste the coconut, if at all) and produces the perfect texture. You can use extra-virgin olive oil instead, if you'd like your granola to be a little more on the savory side. If you're watching your saturated fat intake, olive oil is a better choice!

Advantage homemade. Both granolas have whole oats as their main ingredient, but the Kellogg's is high in refined sugar and contains palm oil. The homemade version contains protein-rich pecans and uses only a small amount of honey, brown sugar, and vegetable oil. It took me an hour to make granola from scratch.

We hear these questions all the time, and the quick answer is: YES. Pure oats are naturally gluten-free. However, oats are often farmed, transported and stored together with grains that do contain gluten (such as wheat, barley and rye), which causes cross-contamination.

In addition, the introduction of the many refined gluten free grains and starches that are in gluten free products are often upsetting to the micro-flora balance in the intestines, causing gas and bloating.

Can celiacs eat almonds? ›

Yes, all single-ingredient nuts are gluten-free. That means the label will list just one ingredient, the nuts. Gluten-free nuts include (but are not limited to) peanuts, almonds, walnuts, cashews, chestnuts, pecans, pistachios, hazelnuts, pine, macadamia and Brazil nuts.

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!

While both granola and cereal may seem similar, there are significant differences between the two. Granola is a healthier, more nutrient-dense, and joyfully versatile option that will not only make your taste buds dance but also keep your body happy and healthy.

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.

Also referred to as almond paste or almond milk paste, it is the byproduct of almond milk. After all the liquid is extracted out, at first, it looks like chunks of wet almond flour. Since it is wet, the best way to use it in recipes is to dry it out and turn it into flour using a food processor or a blender.

Carrageenan is an ingredient extracted from seaweed and used as a thickener and emulsifier in processed foods, including some almond milks. More specifically, it comes from a kind of seaweed called Irish Moss.

The remaining pulp is incredible as well. You can eat it by the spoonful or add it to a wide variety of both sweet and savoury meals. It works beautifully in vegetable patées, chocolate spreads, swirled into muesli or yogurt…

After making fresh milk in your Almond Cow, we recommend putting your leftover pulp in the green layer of waste in your compost bin.