Paleo Granola

                                 Paleo Granola

Ingredients:

1 cup coconut chips
!/2 cup unsweetened Grated coconut
1/3 cup cacao nibs
1/3 cup honey
1/3 cup extra virgin coconut oil
1 teaspoon ground cake spices w/ pinch black pepper
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
Zest of an organic lemon

1 pound and 2 ounces mixed:  hazelnuts, sesame seeds, sunflower seeds, hemp, pecans, walnuts, pumpkin seeds, cashews

Directions:

Preheat oven to 320*F.  Line a rimmed baking sheet with parchment paper or silicone baking mat.

Place the nuts in the bowl of a food processor or blender, and process using short pulses until roughly chopped, stirring every few pulses, for even chopping.  The goal is to have bigger and smaller bits.  Pour into a mixing bowl.

Add the remaining ingredients and stir vigorously until well combined.  Pay particular attention to the honey and coconut oil: they will tend to remain as individual wads, and you need to coax them into mingling with the other ingredients.

Pour out onto the prepared baking sheet and spread out evenly.

Bake for 25 to 30 minutes, stirring every ten minutes, until golden brown.

Let the granola cool completely on the sheet -- it will crisp as it cools -- then transfer to an airtight container.  It will keep for 3 weeks at cool room temperature or a couple of months in the refrigerator.

Nut Milk

Nut Milk

I was served a corn chowder several years ago made with a nut milk by my daughter Barbara.  It was very tasty.  I found a recent article which sparked my interest.  I have often given thought to making nut milk but lacked a formula, so I thought.  Actually it is quite easy and the only equipment required is a nut milk bag or muslin for straining the pulp.  The nuts are pulverized for extraction in a blender or Vita Mix.  This pulp can be used in cooked cereal or smoothies,  or for the really intrepid turned into nut flours.  The nut flavor is unparalleled and fun to explore with combinations.

Seeds and nuts commonly used are almond, rice, hemp, sunflower seed, almond, cashews, and pecans and hazelnuts.

The formula is quite simple,  Soak, Blend, and Strain.

Soak:  Soak the nuts or beans overnight.  Use a large enough container as they will possibly double in size.  Place in a bowl large enough to cover with water.

Blend:  Once the soaked nuts are drained and rinsed, use a a 3:1 ratio of water to soaked nuts.  You can add a couple of pitted dates for sweetness.  You can add any sweetener you like or skip it all together. You can add cinnamon, vanilla, or cocoa powder but remember to add a pinch of salt to bring out the flavor.

Basic Almond Milk

Ingredients:

1/2 cup raw almonds

Water

2 large pitted dates

Pinch of salt

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Directions:

Place the almonds in a large bowl, and cover with water and refrigerate overnight.  The almonds will roughly double in volume.    Drain and rinse the almond.  Place the almonds and dates, salt and 3 cups fresh water in a blender (Vita Mix if you have one).  Blend at high for about 1 minute or until the dates and nuts are well broken down.  Strain the milk in an airtight jar in the refrigerator for up to 5 days. Shake well before using.

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Tomorrow I will post recipes using the nut milks.  How about a glass of Hazelnut Chocolate Milk?