Raw Granola with Almond Milk Recipe Video
Raw food author and chef Jennifer Cornbleet shows you to make a delicious gluten-free raw granola, which is then topped with raw almond milk. If you enjoy a hearty breakfast, a bowl of granola with milk can be a healthy, filling way to start your day. The problem is that commercial breakfast products are often loaded with processed sugar and corn syrup and many brands are made with a great deal of fat.
Ingredients
| Raw almonds | 1⁄4 Cup (4 tbs), soaked in water for 1 hour, drained well (FOR GRANOLA) | |
| Raw sunflower seeds | 1⁄4 Cup (4 tbs), soaked in water for 1 hour, drained well (FOR GRANOLA) | |
| Raw walnuts | 1⁄4 Cup (4 tbs), soaked in water for 1 hour, drained well (FOR GRANOLA) | |
| Raw raisins | 1⁄4 Cup (4 tbs) (FOR GRANOLA) | |
| Cinnamon powder | 1⁄4 Teaspoon (FOR GRANOLA) | |
| Salt | 1 Dash (FOR GRANOLA) | |
| Almonds | 1 1⁄2 Cup (24 tbs), soaked in water overnight | |
| Water | 2 1⁄2 Cup (40 tbs) (FOR ALMOND MILK) | |
| Medjool dates | 3 Medium, pitted (FOR ALMOND MILK) | |
| Vanilla extract | 1⁄2 Teaspoon (FOR ALMOND MILK) (Optional) | |
| Fresh fruits | 1⁄2 Cup (8 tbs), sliced (of choice FOR SERVING) |
Directions
GETTING READY
1. Soak the almond for the almond milk in water overnight. Drain off the water and rinse.
2. To pit the dates, pull the dated apart and remove the seed.
3. In a blender, add the almonds, dates, vanilla extract and water and blend till smooth.
4. Put a fine-mesh strainer over a medium bowl and pour the almond mixture through it.
5. Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. Alternatively, use a mesh bag to strain the milk.
6. FOR THE GRANOLA: soak the seeds and nuts in water overnight and drain off the water and rinse.
MAKING
7. In a food processor, place the almonds, sunflower seeds, and walnuts and pulse briefly, just until coarsely chopped.
8. Add the raisins, cinnamon, and salt and process briefly to mix.
SERVING
9. In a small bowl; take granola and add the fresh fruit. Serve immediately with Almond Milk.
TIPS
Stored in a sealed container in the refrigerator, Granola will keep for two days.
Keep the almond milk in a sealed container and store in the refrigerator. Almond Milk will keep for five days.
1. Soak the almond for the almond milk in water overnight. Drain off the water and rinse.
2. To pit the dates, pull the dated apart and remove the seed.
3. In a blender, add the almonds, dates, vanilla extract and water and blend till smooth.
4. Put a fine-mesh strainer over a medium bowl and pour the almond mixture through it.
5. Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. Alternatively, use a mesh bag to strain the milk.
6. FOR THE GRANOLA: soak the seeds and nuts in water overnight and drain off the water and rinse.
MAKING
7. In a food processor, place the almonds, sunflower seeds, and walnuts and pulse briefly, just until coarsely chopped.
8. Add the raisins, cinnamon, and salt and process briefly to mix.
SERVING
9. In a small bowl; take granola and add the fresh fruit. Serve immediately with Almond Milk.
TIPS
Stored in a sealed container in the refrigerator, Granola will keep for two days.
Keep the almond milk in a sealed container and store in the refrigerator. Almond Milk will keep for five days.
Chef
