Pumpkin Maple Granola

I've almost run out of pumpkin in my house. I realized when making this that I've never tried making home made granola before, and then I was embarrassed at how easy it was. But after that I was too busy to be concerned about that, and instead took to topping this on everything. Eating it on it's own straight as well. Then I remembered that the grocery store sells this stuff for $13 a measly bag. That was followed by thoughts of maybe I'm missing out my chance to be a multi millionaire because I'm not selling overpriced granola. It's never too late. I'm quitting my job and going to start hawking this stuff instead.

This is a little less sweet than most granolas, but if you like it sweeter just add more maple syrup. Agave and honey are good as well, but I'm Canadian and since the stuff comes out of taps, I might as well use it. You could sub the almonds for walnuts too. The hemp seeds provide a nice extra protein kick, plus some healthy fats.

Pumpkin Maple Granola
2 1/2 cups rolled oats
1/4 cup pumpkin puree
1/2 cup maple syrup
1/2 tsp cinnamon, cloves, nutmeg, ginger
1 tsp vanilla
pinch of salt
1/2 cup chopped almonds
1/4 cup hemp seeds
3 tablespoons coconut oil, melted

Mix all the ingredients in a bowl til evenly coated. Spread flat on a baking sheet and bake at 350 for 20ish minutes, it's okay if it comes out a little soft since it firms up on cooling.

How To: Make Nut Milks

Almond milk is one of the first raw things I tried making. It can be as simple as dumping a tablespoon of almond butter in the blender with water, or you can go the whole route of soaking your nuts, then blending and straining the mixture. I don't mind either way, leaving it unstrained gives it a little more texture and fiber. My favorite is a blend of cashews and almonds, cashews for their creaminess and texture, and almonds for their flavour. Almonds are a little easier to blend after soaking, but cashews can go straight in. Soaking is beneficial for removing enzyme inhibitors on nuts which aids in digestion, and removes phytic acid which can inhibit mineral absorption. Sometimes I soak my nuts, sometimes I don't. It's not the end of the world if you don't have the time! If you don't own an high speed blender you'll get better results if you soak them however.

Yeah you can buy almond milk from the store, but things that sit on shelves for long periods of time give me the heebie jeebies sometimes. Making it is super quick, and it'll last in your fridge for about 3 days fresh.

You can make nut milk from pretty much any combination of nuts you like, some of my favorites are cashew, brazil nut, and macadamia nut. The proportions are the same, and you can experiment with adding more or less water for thicker milk if preferred.

Cashew Almond Milk

Raw, vegan, gluten free, soy free

1/4 cup cashews

1/4 cup almonds

1 1/2 cups water

Blend until smooth. A Vitamix is best for the best texture. 

Optional: Strain through cheesecloth into a container for a smoother milk

If desired you can add some stevia, vanilla extract, or cocoa powder for a different flavor.