Nancy's Health Talk Blog

Cinnamon-Spiced Granola with Brazil Nut Milk

Thursday, October 29, 2015

This easy-to-make granola is perfect to have on hand for busy mornings. Try adding fresh fruit to it or serving it with organic kefir or yogurt if you can tolerate milk products. I much prefer using nut milk, and Brazil nut milk is my favorite.

This recipe is such a treat for me during the weekends or sometimes after yoga. And, it's a healthy substitute for any cereal that's high in sugar, so it's great for kids! Give it a try. It's super yummy!

I’m hooked on Brazil nut milk. It's known for being high in selenium, which is a trace mineral essential for good health. This nut milk is something I always keep stocked in my refrigerator.

Print Friendly and PDF

Cinnamon-Spiced Granola with Brazil Nut Milk

1 cup almonds (see note below)
1 cup pumpkin seeds (see note below)
½ cup walnuts, pecans or hazelnuts (see note below)
¼ cup hemp seeds
1 Tbsp. vanilla extract
1 Tbsp. cinnamon
¼ tsp. nutmeg
¼ tsp. cloves
¼ tsp. ginger
1 tsp. Celtic salt
½ cup unsweetened, shredded coconut
2 tablespoon melted coconut oil
¼ cup maple syrup (you can add more maple syrup for more sweetness)
1 cup dried cranberries,raisins or Goji Berries

Preheat oven to 300° F.

Add nuts and seeds to food processor and pulse until coarsely chopped to the consistency of granola. Add vanilla, cinnamon, nutmeg, cloves, ginger and salt to mixture and pulse briefly to incorporate these final ingredients. Transfer in a bowl and  add coconut oil, shredded coconut, maple syrup.

Transfer mixture onto two large parchment-lined baking sheets. Bake for approximately 45 minutes or longer stirring occasionally.
Let cool and add cranberries and serve with your favorite nut milk.

This part here is optional: I like to soak nuts and seeds (no need to soak hemp seeds) for better digestion. Raw nuts and seeds are really good for you, but they contain enzyme inhibitors and toxic substances like phytic acid and tannins that can be reduced or eliminated by soaking. So, soaking nuts and seeds can help to remove enzyme inhibitors, break down gluten to improve digestion, neutralize toxins in the colon, and improve vitamin absorption.

How to Properly Soak Nuts and Seeds
Make sure you purchase organic, raw nuts and seeds that are free of harmful chemicals.

1. Measure the amount of nuts/seeds you want to prepare and rinse them thoroughly with water.
2. Place rinsed nuts/seeds in a bowl and cover with filtered water. Maintain a ratio of two parts water to one part nuts/seeds.
3. Add salt to bowl at a ratio of 1 tsp. salt for each 2 cups of nuts/seeds.
4. Cover bowl with a clean cloth or flour sac cloth so the contents can breathe.
5. Soak nuts based on the density of the nut (the harder the nut, the longer the soaking time). A general rule of thumb is to soak nuts/seeds overnight or between 7-12 hours.
6. Drain and rinse nuts/seeds thoroughly to ensure toxins are completely removed.
7. If you're planning to use nuts/seeds within a few days, store in your refrigerator.

Brazil Nut Milk Recipe

¾ cup Brazil nuts
Water for soaking nuts
1 tsp. vanilla extract
1 tsp. maple syrup
3 cups water

Soak Brazil nuts in a large bowl of water for 8 hours. Discard soaking water and rinse nuts thoroughly.
Blend nuts, vanilla, maple syrup and 3 cups water in a blender.

Use a nut milk bag to strain pulp out of the milk. Discard pulp or set aside for another use.
Store milk in a glass jar in the refrigerator.


If you have questions or comments, please share them below!

comments powered by Disqus

Interview with Dr. William Davis, Author of Wheat Belly: Is Now Yours For Free!