It’s easy enough to make your own almond milk. Various recipes exist online, but the general method is soak almonds overnight. Put everything into a blender. Blend for 2 minutes. Strain and squeeze the milk out of that pulp.
The real conundrum is what to do with the almond pulp left over. You can dry it out and make piles of macarons. In fact, you SHOULD make piles of macarons and send them all to me.
The almond pulp you have leftover from making almond milk
1/4 cup buckwheat groats you’ve soaked overnight and drained
1 tbsp flax seeds
1 tbsp hemp seeds
1 tbsp chia seeds
1/4 cup raw pepitas
1/4 cup raw sunflower seeds
1/2 cup oats
6 tbsp maple syrup, agave, coconut nectar. I do a mix of maple syrup and agave.
A pinch of salt
While you’re soaking the almonds for your almond milk overnight, go ahead and soak the buckwheat groats for the granola you’re going to make.
Set aside the almond pulp leftover from your almond milk making. Drain and rinse the buckwheat groats. Add all the ingredients together with your almond pulp and mix. Don’t mix too thoroughly because you’ll want some nice granola chunks.
Spread the mixture out on a dehydrator sheet and dehydrate for at least 6 hours. Make sure you give it a gentle stir at some point.