Tag Archives: nuts

Pecan Pie Granola

I_Heart_GranolaPecan Pie Granola

This granola is a filling and hearty breakfast that can be enjoyed on a Candida program. Serve it with freshly-blended cashew milk. It has a sweet and toasty, satisfying crunch.

Pecan Pie Granola can be made gluten-free by substituting the barley, spelt and oats for gluten-free rolled grains, and trading the wheatgerm for ground almonds or coconut.

 

Preheat oven to 300 degrees F.

In a large bowl, combine 1/2 cup each of:

  • Rolled Barley
  • Rolled Oats
  • Rolled Spelt
  • Wheatgerm
  • Cashew pieces
  • Slivered Almonds
  • Sunflower Seeds
  • Pecan pieces
  • Shredded Unsweetened Coconut

Plus:

  • ¼ cup Bee Pollen granules
  • ¼ cup cacao nibs (optional, for those who like bitter chocolate)

Mix the above ingredients. In a separate bowl, combine and mix the following spices:

  • 1 tsp. Nutmeg
  • 1 tsp. Allspice
  • 1 tsp. Clove
  • 2 tbsps. Cinnamon
  • 1/8 tsp. stevia extract powder
  • ½ tsp. sea salt

Add the mixed spices to the grains and stir gently. Combine the following ingredients in a small pot on the lowest heat (just enough to melt the coconut oil).

  • 1 tsp. Vanilla extract
  • 1 tsp. Almond extract
  • Small (160ml or 5oz) can of coconut milk
  • 4 tbsp. coconut oil

Once melted, pour over the grains and spices and mix it all together thoroughly with a large spoon or clean hands.

Spread the granola over a baking sheet and place in the oven for 40-50 minutes, stirring every 10 minutes or so to prevent it from browning excessively. Remove the hot granola from the oven and allow to cool on baking sheet. Store in an airtight container once completely cool, at room temperature. Makes 5 cups or 20 servings.

* Recipe by Kalyn Byrne 2013

Fresh Blended Nut Milk

nuts-seeds-organic

It only takes 30 seconds to whip up some nut milk for your coffee or granola. Here is the quick method I use each morning.

Ingredients:

  • 1/2 cup raw nuts or seeds (pecans, cashews, almonds, filberts, walnuts, brazil nuts or shelled seeds from hemp, pumpkin or sunflower all make delicious milks)
  • 1/2 cup water (or just enough to cover the nuts/seeds)
  • 1/2 tsp Vanilla
  • pinch salt (optional)

Combine all ingredients in a blender. Puree on high for 1 minute or so, until you get a smooth mixture. Add 500ml (16oz) water and puree again for another minute.

Pour the nut milk into a nylon bag (like a jelly bag or a nut milk bag) and squeeze to extract all of the liquid. Store your nut milk in the refrigerator and use within 3 days, shaking before use if it separates.  If you are putting the nut milk in a recipe or on granola, you don’t have to strain it at all.

nutmilk blender
Cashews, cranberries, matcha, inulin and vanilla extract, ready to become nut milk.

Yummy additions to your nut milk:

– frozen or fresh cranberries, strawberries, blueberries, etc            -matcha green tea powder               – real almond or orange extract        – stevia or inulin for a hint of sweetness                                        – cacao or vanilla powder                 – substitute prepared tea for water in the recipe

I would love to hear your favorite nut milk flavors and additions in the comments below!

Don’t forget to use the leftover strained nut/seed granules in recipes in place of flour – my raw vegan friend has a recipe for dehydrator cookies I will try to post in the future. Ciao!