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By: Hannah

Raw muesli with homemade almond milk

This muesli is delicious and perfect to kick start your day. You will need to keep the portion size to around 30g as although the sugars are natural within this recipe, you still need to keep the portion to a minimum.

I would highly recommend that you use organic produce however, the choice is completely yours to make.

1/2 cup dried coconut/desiccated coconut or dried walnuts

1/2 cup dried almonds – soaked for 6 – 8 hours prior

1 tsp of white and black sesame seeds

1 tsp coconut oil

4 dates – soaked for 10 minutes prior

2 tsp cranberry

2 tsp raisins

2 tsp sunflower seeds

2 tsp pumpkin seeds

Place all of the ingredients into a food processor and blitz for a couple of minutes on full. Transfer to an airtight container and keep for up to 3 days. Serve with almond milk, ideally home made.

Almond milk

1/4 cup almonds – soaked for 6 -8 hours

1/2 cup filtered water

Cover the almonds with roughly an inch of water, just so that the nuts are covered. Soak for the time above. They will plump up as they absorb the water. Leave uncovered during this time, the longer they soak, the creamier they will be.

Drain and rinse the nuts and they should feel soft to pinch. Place into a blender, adding the water. Blend on high for 2 minutes and then pulse to break up the almonds for a further minute. Then, blend continuously for 2 minutes on high.

Drain the milk over a cheesecloth or a fine sieve, over a cup. You should get one cup of milk from this recipe. The remnants of the liquid can be dried out and used as almond flour and sprinkled over desserts, smoothies and more.

#homemadealmondmilk #rawmuseli #nutritioncoach #wellbeingtherapist #veganraweating

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