I make almond milk at home pretty frequently. I have gotten into the habit of doing so, obviously for the almond milk, but possibly even more so because I love the byproduct of ground almonds you're left with after straining away the liquid. These coarse nuts are now my secret weapon in the kitchen. They can be dried out and blitzed further into almond meal or flour, blended into smoothies for an added boost of protein, tossed with some grated parmesan for a salty and crisp layer over roast veggies... the possibilities seem endless. My favorite way to use them though is in a super simple granola, like this one. You can of course start this recipe with whole almonds, but I recommend making it off the back of the almond milk, as zero waste feels (and tastes) pretty darn good.

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