Homemade granola and pumpkin seed milk

Homemade granola served with freshly made pumpkin seed milk.

Granola and pumpkin seed milk recipe

Plant based milks are very wholesome and easy to digest. They are rich in vitamins and minerals, high in B vitamins and iron.

Moreover, homemade granolas are the healthiest, thus avoiding industrial ingredients and transformation processes. Vegan, gluten-free, it's just perfect!

Freshly made pumpkin seed milk

Pumpkin seed milk

Makes 1 L of milk

Ingredients

200g pumpkin seeds

1 L of filtered water

Optional: 1-2 tablespoons maple syrup or other sweetener of your choice

Homemade granola served with freshly prepared pumpkin seed milk.

Instructions

  1. Add the pumpkin seeds, maple syrup if desired, and water to your blender.

  2. Mix at high speed to obtain a homogeneous green liquid.

  3. Over a medium bowl, filter your liquid through nut milk net to separate the pulp from the milk.

  4. Transfer the milk to an airtight container and let cool in the refrigerator.

  5. Be sure to stir well your homemade pumpkin seed milk before consuming it.

It will keep for about 7 days in the fridge, in an airtight container. You just have to shake your container vigorously before serving it.

Homemade granola, with dark chocolate chips, served with fresh fruit and homemade fermented cashew yogurt

Homemade granola

Makes about 16 servings

Ingredients

1 cup (250 ml) maple syrup OR 1/2 cup blackstrap molasses and 1/2 cup maple syrup

1 cup (250 ml) avocado or olive oil

1 teaspoon ground cinnamon

1 teaspoon nutmeg or cardamom or ground ginger

1 teaspoon natural vanilla extract

8 cups (2L) rolled oats (gluten-free optional)

1 cup (250 ml) coconut flour

1/2 cup (125 ml) buckwheat flour

1 cup (250 ml) ground flax seeds

1 cup (250 mL) raw unsalted sunflower seeds or 1/2 cup raw unsalted pumpkin seeds and 1/2 cup raw unsalted sunflower seeds

1 cup (250 mL) raw unsalted almonds, coarsely chopped

1 cup (250 mL) coarsely chopped walnuts or pecans

1 teaspoon sea ​​or Himalayan salt

To add after cooking :

2 cups (500 ml) a combination of/your choice of dried fruit: raisins, goji berries, cranberries, chopped apricots, chopped dates

Optional : 1/2 cup (125 ml) of dark chocolate 70% or more (chocolate chips or chunks)

Homemade granola served with fresh fruit and homemade fermented cashew yogurt

Instructions

  1. Preheat your oven to 350°F.

  2. Line a large baking sheet with parchment paper, or two medium baking sheets.

  3. In a large bowl, combine all the dry ingredients, except for the dried fruit and chocolate.

  4. Add the maple syrup and avocado oil and stir with a wooden spoon or with your hands to coat all the ingredients.

  5. Spread the granola on one or both sheets, as evenly as possible. Bake for about 40 minutes or until the granola is golden brown. Every 15 minutes, stir the granola to evenly cook the cereal mixture.

  6. Let cool to room temperature on the baking sheets. Then transfer the granola to a large bowl and add your dried fruit, as well as your chocolate (if desired), and stir gently to mix everything well.

  7. Store your granola in an airtight container. It will keep for about 7-10 days. You can also store this granola in the freezer, it will keep for 1 month.

Serve your granola with your favorite homemade plant-based milk (Express Almond Milk Recipe) or your favorite yogurt (Express Yogurt Recipe or Homemade Fermented Cashew Yogurt).

EN1, BreakfastValérie GagnonComment