Brazil nut granola with spicy cashew milk


Total time: 45m
Preparation Time: 25m

Servings
For 6 people


Author

Nadia Damaso - Eat better not less


Nutritional Information

Contains 694 Kcal, 19g Protein, 48g Carbohydrates, 48g Fat


Ingredients

  • Granola
  • 150 g Brazil nuts
  • 10 tbsp rolled oats
  • 150 g cashew nuts
  • 5 tbsp sesame seeds
  • 2 tsp vanilla paste
  • 4.5 tbsp maple syrup
  • 5 tbsp sunflower seeds
  • 0.25 tsp cinnamon
  • 1 pinch Himalayan salt
  • Spicy cashew milk
  • 4 dl soya drink or almond milk
  • 20 ice cubes
  • 5 Medjool dates, pitted
  • 1 tbsp cashew cream, unsweetened
  • 2 tsp vanilla paste
  • 1 tsp cinnamon
  • 2 pinches Himalayan salt
  • Toppings
  • 2 avocado, thinly sliced
  • 100 g blackberries fresh, or frozen and slightly defrosted
  • 1 banana, sliced
  • some peppermint leaf
  • a little maple syrup or runny honey

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Instructions

  • Granola

    Finely chop the nuts in a food processor or with a large knife. Mix the nuts with all the other ingredients in a bowl, then spread on an oven tray lined with baking paper. Bake for approx. 20 mins. in the centre of an oven preheated to 180°C (convection). After 10 mins., loosen a little with a fork, so that the granola bakes to an even golden-brown. Remove from the oven and leave to cool.
  • Spicy cashew milk

    Using a powerful blender, mix all the ingredients for 2-3 mins. until smooth and creamy.
  • Toppings

    Divide the granola into bowls and drizzle with cashew milk. Top with the avocado, bananas, blackberries and peppermint leaves, drizzle with maple syrup or honey and serve at once.
  • Shelf life:

    The granola can be kept for about 1 week in a lidded container. The spicy cashew milk can also be kept in the fridge for 2-3 days; stir well before using.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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