Gluten Free Chocolate Granola with Nut Milk

Gluten Free Chocolate Granola with Nut Milk
Recipe:BY LIZ MOODY
Modified by: Kristie Rosser

http://www.mindbodygreen.com/0-18597/gluten-free-nutella-granola-with-homemade-cashew-milk.html

Ingredients

3 cups raw gluten-free oats
1 cup raw buckwheat
1 cup hazelnuts, rough chopped
1 cup puffed quinoa
1/3 cup chia seeds
1/2 teaspoon pink sea salt
1/4 cup coconut sugar
1/3 cup Grade B maple syrup
1/3 cup coconut oil
1 vanilla bean (2 inch) or 3 teaspoon vanilla (HFCS-free)
1 scoop vegan chocolate protein

2T cacao

Preparation

1. Combine oats, buckwheat, hazelnuts, quinoa, chia and coconut sugar and mix well.

2. In a small saucepan, add coconut oil, maple syrup, vanilla, protein and cacao; stirring constantly until coconut oil is melted and mixture is smooth.

3. Pour over dry ingredients and stir well, then spread in an even layer on parchment lined baking sheets.

4. Bake at 350 degrees Fahrenheit for 20 minutes, then remove from oven and store in jars at room temp for 2 to 3 weeks.

Cashew Milk

Ingredients:

1 cup cashews, soaked for 2-3 hours, then drained
1 cup shredded dried coconut, soaked in hot water for 10 minutes, then drained
4-5 cups water, based on desired thickness (4 cups makes more of a whole-milk feel, and 5 is closer to skim)
Pinch of sea salt

Preparation

Blend all ingredients on high for 2 to 3 minutes, or until very well combined, then strain out solids using a dish towel or nut milk bag, squeezing well to get all liquid out.

Cashew Milk keeps for 4 to 5 days in the fridge.

Almond Milk

Ingredients:

1 cup raw unpasteurized almonds, soaked for 12 hours (this step removes the phylatic acids–follow this link to learn more about why you need to soak your seeds and nuts)

4 cups filtered water

1 vanilla bean (2 inch) or 3 tsp vanilla HFCS-free extract

Instructions:

Soak almonds for at least 12 hours in pure water with ½ tsp sea salt. This is an important step as it breaks down the phytic acid and enzyme inhibitors and cultures beneficial enzymes in the almonds. (side note: soaking nuts should be done before eating them as well. Soak nuts in salt water for 12 hours, rinse them, and dry in oven on lowest heat. See tutorial above.)
Rinse almonds well. Mix almonds with pure water in blender or Vitamix.
Blend several minutes until smooth and creamy. (Warning: mixture will expand some, so make sure your blender is not full before starting it)
Strain mixture into a large bowl through a sprout bag, cheese cloth or kitchen towel.
Put mixture back into blender with vanilla, soaked dates, or other sweetener.
Pour into glass jar or pitcher and store in fridge for up to one week.

Notes:

Save the pulp of the almonds, put on cookie sheet and dehydrate in oven on lowest heat until completely dry. Run through blender or food processor to make almond flour, which can be used in recipes in place of flour.

Live Life Optimally,

Kristie