Tag Archives: almondmilk

Kids and Adults do love MILO

Who doesn’t love a good milo? Who has read the ingredients???

A hot chocolate on a cold winters day or night? We often have carob or raw cacao, cinnamon and maca with a dash of vanilla with some almond milk (we use the automatic milk frother machine….perfect) But when I can remember or more so when I’m willing to give up some of my nuts and seeds I make this drink mix.

My tip- grab a little bit of boiling water and make a nice paste then mix with milk or ‘nicecream’ or sprinkle on pancakes, on cappuccino’s on your dinner if you love and miss the malt and chocolate taste.

Superfood Choco Powder

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INGREDIENTS

3 tablespoons linseeds (meal is fine and this is the one that is the hardest to grind)

2 tablespoons organic activated sunflower seeds

2 tablespoons organic activated sesame seeds

2 tablespoons organic activated pepitas (pumpkin seeds)

1/3 cup organic activated almonds

1/4 cup organic activated brazil nuts

1/4 cup organic activated cashews

1/4 cup organic activated pecan nuts

1 cup raw organic cacao powder (or carob to avoid caffeine will taste a little different)
2 Tbsp Maca or Mesquite Powder
1 tsp Liquorice Powder (optional for sweetness)

1 cup organic rapadura sugar (alternatively you can omit sugar completely and add a dash of maple syrup and a ΒΌ tsp vanilla extract if needed to the drink once mixed)

 

INSTRUCTIONS

1. Grind nuts and seeds in food processor or even better a Thermomix (i wish) or a coffee grinder to a fine powder (think Milo)

2. Add Cacao/ Carob, Maca/Mesquite, Liquorice Powder and Rapadura Sugar to mix in a jar and shake shake shake!

3. Test with Milk of choice for taste.

*When serving use 4 teaspoons to a glass of milk

* Store in the fridge or freezer.

*If you don’t activate that’s fine, use raw nuts and seeds or grind and then roast for an even more amazing flavour.

 

Grain-free Muesli

My daughter is gluten sensitive and it has been hard to change her breakfast routine over the last year. As most babies and toddlers progress in their eating habits they get used to the same thing after a while so to break the toast was hard. Then it was oats.

I have now found the solution in muesli and although the following recipe is time-consuming to begin with, once you do it a few times it’s a quick process. Prep takes a couple of days but the end result lasts a week in out house.

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Grain-free Muesli (makes a 1.5 litre jar)

 

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1/2 Cup Macadamia Nuts
1/2 Cup Cashews/Almonds
1/4 Sunflower Seeds
1/4 Pepitas
2 Tbsp Chia Seeds
1/3 Cup Buckwheat

1/4 Cup sesame seeds
1/4 Cup Coconut Oil
1/2 Cup Goji berries
1 peeled and cored Large or 2 small to medium pink lady or fuji Apples (yes for this I actually did apple, just couldn’t taste test)
1 Tbsp Ground Cinnamon
1 tsp Ginger Powder
1 Tbsp Vanilla Extract
pinch of Himalayan Salt

Soak nuts and seeds in water overnight.
Next morning pre heat oven to 55c (or as low as you can go)
Place goji berries in boiling water to soften
Drain Nuts and seeds and leave to dry on a tea towel (patting to speed up the process)
Place almost dry nuts into food process and blitz to chop nuts (I leave chunky bits, so not into a fine mixture)
Drain Gojis, chop apples and blitz them in food processor along with spices, vanilla and coconut oil.
Combine both mixtures in a bowl and stir.
Line two baking trays and spread mixture evenly.
Bake for about 6-8 hours, checking every couple to toss.

Store in a glass jar.
We serve ours with almond and walnut milk and fresh berries and coconut kefir.

The way I’ve got this to work is I soak everything just before I go to bed, and at breakfast time I get the rest done and have it in the oven so it’s ready to take out by the afternoon.
It makes the house smell amazing while it’s slowly drying and the kids will love it too.

Lasts about a month in a closed jar.