Nutty Granola and Cashew Milk
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Once in awhile we come up with a recipe that is an all around winner. It’s made from simple ingredients, it’s easy to make and everyone loves it. Chef Katie's Granola and Cashew Milk is one of those recipes. As a matter of fact, it has become the most requested recipe from our Whole Food Cleanse.
GRANOLA
- 1 cup raw unsalted almonds
- 1 cup raw unsalted walnuts
- 1 cup raw unsalted sunflower seeds
- 1 cup raw unsalted pumpkin seeds
- 1 cup dried cherries
- 1/2 cup shredded coconut
- 2 cups regular slow-cooking rolled oats
- 1 Tbsp ground cinnamon
- 1/2 tsp ground dried ginger
- 1 tsp. kosher salt
- 1 cup unsweetened applesauce
- 1/4 cup melted coconut oil
INSTRUCTIONS:
Preheat the oven to 350F.
Combine the almonds, walnuts, sunflowerseeds, pumpkin seeds, cranberries , oats, cinnamon, ginger, salt, olive oil, applesauce, & coconut oil into a mixing bowl. Toss to combine.
Bake for 1 hour (stirring occasionally) until the liquid is evaporated and the nuts and oats are golden.
Take the baking dish out of the oven and let the granola cool completely. Store in a glass container with a tight lid in a cool dark place.
CASHEW MILK
- 1 cup raw cashews
- 4 cups water, divided
- 1 Tablespoon honey or maple syrup
- 2 Teaspoons vanilla
- Dash of sea salt
Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
Blend in 2 cups more water, honey or maple syrup, vanilla extract, sea salt. If your blender can't totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth. Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.
