Simple Pleasure #69: Homemade Granola & Almond Milk
This no internet situation at my house is killing my posting abilities. I’d love to post everyday but it’s hard without quick access to the internet. Anyhow I promised granola and almond milk recipes… so here you go. 🙂
If you also eat a lot of granola you know that good quality granola can cost a pretty penny in the stores. I used to make my own granola a few years ago but got out of the habit. Now the habit is back in full swing. I found the recipe that I’m currently using in the magazine Eating Well. You can find the original recipe link here. This recipe, in my opinion, is the best one I’ve made yet. For true vegans that don’t eat honey you an substitute maple syrup. You can also change up the nuts that you add in. The recipe yields a lot so if you want to share you’ll have plenty to go around. Try it out and let me know what you think, also if you guys have any granola recipes of your own please share!!!
Lisa’s Granola (pardon my terrible picture)
From EatingWell: March/April 2012
6 cups old-fashioned rolled oats
1 cup chopped almonds
1 cup chopped walnuts
1 cup raw, unsalted pepitas (see Tip)
1/2 cup maple syrup
6 tablespoons canola oil
1/4 cup honey
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1. Preheat oven to 325°F. Line a roasting pan or large baking sheet with parchment paper.
2. Combine oats, almonds, walnuts and pepitas in a large bowl. Whisk maple syrup, oil, honey, cinnamon, vanilla and salt in a medium bowl until blended. Pour over the oat mixture and toss to coat. Spread the mixture in the prepared pan.
3. Bake, stirring every 15 minutes, until lightly and evenly browned and starting to dry out, 50 minutes to 1 hour. Let cool completely in the pan before serving or storing.
I discovered the blog In Pursuit of More and fell in love. It’s filled with inspiring quotes, healthy recipes, earth and people friendly tips, and great photos. This is where I found the almond milk recipe. Jonathan and I made the recipe last week and we are already ready to make more. It goes great with the granola. Original recipe link here. I just copied the recipe right off the site but please visit this blog, it’s fantastic!
Mindful Almond Milk
You will need:
1 cup whole raw almonds
cold water for soaking (enough to cover as the nuts will expand)
1/2 tsp vanilla extract
Soak almonds in cold water for 12 -18 hours. Soak the dates in a small bowl separately for the same amount of time. When ready, drain the almonds, and rinse well with cold water. Leave the almonds in the bowl of clean cold water.
Using another bowl to hold the peeled almonds, practice your super-powered yogic breathing (or just your regular breathing!), while you pop the skins off of each almond. If you’ve never done this before, you will be amazed: just apply a teeny bit of pressure to the tip of the almond and pull the skin back – those little white almond kernels will shoot right out!
Drain your dates. Combine the almonds, soaked dates, vanilla extract, and 1.5 cups of cold water in a blender. Blend on high until creamy, about 2 minutes.
From here you can:
1. Save and eat with the pulp as a cream just like cashew cream (it will be a little thicker)
2. Add up to 3 more cups of water to make milk
If you are making milk, add the extra water and blend on high. When smooth, strain the milk through a super fine strainer or cheesecloth into a large measuring jug or clean bowl. Voila! Fresh Almond Milk!
Store in the fridge in a sealed container for 3-4 days and enjoy cold!
*If you want to, feel free to skip the peeling, this is totally an option if you are short on time. Just be sure to take a few deep breaths while the blender is running!
Nom nom nom… now go get your munch on!!! xo