Monday, September 12, 2011


Nothing beats a healthy, satisfying, yet slightly sweet breakfast! I used to buy granolas all the time, I eventually decided to make my own. They are so easy to make and so full of yumminess! Once you know how to make them you can play with the ingredients and dried fruits and come up with an unbelievable variety of flavors. Combined with homemade nut milk and you will be in heaven.
Warning: your house is gonna smell soooo good! What a way to start the day! :)



1/2 cup sliced almonds
1/4 cup raw Macadamia nuts
2 cup gluten free old fashion rolled oats
1 cup rice cereal
1/3 cup coconut nectar (or agave, or maple syrup if cannot find)
2 tablespoons apricot jam
1 tsp vanilla extract
1/8 tsp cinnamon
2 tablespoons unsweetened coconut flakes
1/2 cup chopped dried apricots


Toss together all ingredients in a bowl except the coconut flakes and the dried apricots.
Spread on a prepared baking sheet lined with parchment paper and bake at 350F for about 30 - 35 minutes or until golden brown, stirring occasionally to brown evenly.
When out of the oven, break out the bigger pieces while warm, let cool, add the dried apricots and coconut flakes.



3 cups cold filtered water
2 cups filtered water for soaking
1 cup raw nuts (almonds, Brazil nuts or cashews work great!)
3 tablespoons agave nectar or Maple syrup
1 teaspoon pure vanilla extract


*Soak the nuts in 2 cups of filtered water for four hours to overnight.
Strain the nuts, place in a blender with the 4 cups of cold filtered water, agave (or maple syrup) and vanilla extract.
Mix all the above ingredients until very smooth.
Strain if needed.
The milk will keep in the refrigerator for 5-6 days. Shake well before using as it tends to separate.

Bon appetit!

*Soaking the nuts allows enzymes to break down and neutralize a large portion of phytic acid in grains. Soaking in water also neutralizes enzyme inhibitors and encourages the production of numerous beneficial enzymes which increases the amount of many vitamins, especially B vitamins. Soaking also makes the proteins easier for us to digest and absorb. It also gives a milder flavor to the nuts.

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