Since we got our soy milk maker we’ve been generating a lot of okara (the leftover pulp after straining the soy milk). We like to make almond milk too and of course there’s also pulp leftover from that process. A lot of this stuff has ended up being composted but we do try to make use of it as much as we can. We do love to make granola too. So much so that we’ve been buying oats in bulk by the 50 lb. bag.
Now we’ve taken our favorite granola recipe and modified it to include okara. On another note, we also cut way back on the sweetener. We’ve been trying for a while now to limit our sugar intake and have found that in many recipes we can halve the sugar called for and that tastes just fine to us. The thing about cutting back on sugar is that your taste buds adjust and soon anything that has a “normal” amount of sugar tastes sickly sweet. So go ahead and make this as is. If you find you want it sweeter you can always drizzle a little agave or maple syrup on top when you eat it. Also, feel free to cut the recipe in half. This makes a LOT but we go through it fairly quickly in our house.
What you need:
6 cups rolled oats
3 cups nuts (use all one kind or mix it up – chopped almonds, walnuts, pecans or cashews are all good choices)
1 1/4 tsp. salt
6 Tbs. agave or maple syrup
1/4 c. canola oil
1/2 c. okara or almond pulp
1 c. raisins or other dried fruit (optional)
What you do:
In a large bowl, mix together the oats, nuts and salt. In a small bowl, mix together the agave, oil and okara. Pour the wet ingredients into the dry and mix until all the oats are coated. Spread out evenly onto two baking sheets and bake at 300° for 30 minutes. Turn the oven off and leave the granola inside for another 15 minutes. Remove from the oven and let cool for another 20-30 minutes. Now you can mix in the raisins or other fruit if you want.
Behold! The Kale Salad that got our 6-year old to utter the words every parent longs to hear, “More kale please”. This was slightly modified from the recipe in Isa Does It. Mainly we added sweet potatoes and chickpeas instead of butternut squash and lentils. We’ll be making this one again very soon.