• Amanda Mirabella

Cashew Milk + Cinnamon spice granola


When I take the time to make homemade nut milk, I always keep the leftover pulp. One of my favorite ways to utilize cashew pulp is to incorporate it into granola. Scroll through for the recipes- they are simple and I always encourage you to experiment; use ingredients that you have on hand and adapt the flavors to what you like! Enjoy!


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Cashew milk

2 cups organic raw cashews 

3 cups filtered water (enough to fill large jar)*

5 cups filtered water 

¼ tsp himalayan salt


Optional

1 tsp vanilla 

½ tsp cinnamon 

1 tsp maple syrup


Put cashews in a large jar. Cover with filtered water (about 3 cups). Soak the nuts for a minimum of 4 hours. I prefer to soak them overnight, but it’s up to you! 


After soaking, drain the cashews. Put cashews in a blender, add about 5 cups of filtered water and salt and blend thoroughly. You can adjust the amount of water, depending on the thickness you like. 


Once the cashews and water are well blended, use a nut milk bag to strain the liquid into a large bowl. Pour cashew milk into a sealed glass jar and drink within 5 days. 


Keep the cashew pulp that is remaining in the nut milk bag and use it to make granola or homemade crackers! 


Notes

*The jar I used to soak the cashews held 5 cups or 40 oz


I like to keep my nut milk unflavored so I can use it for whatever recipe I need. But you can easily jazz it up by adding vanilla, cinnamon, and/or maple syrup. Adjust the amount of any of these three ingredients to your liking.



Cinnamon Spice Granola

1 cup of cashew pulp

¼ cup of maple syrup

3 Tbsp melted coconut oil

1 tsp vanilla

1 tsp cinnamon

dash of nutmeg

1 cup organic rolled oats

¼ cup hemp seeds

¼ cup pumpkin seeds

2 Tbsp ground flax seeds

¼ cup chopped pecans

¼ cup coconut flakes

¼ cup dried cranberries

Optional

chocolate chips


*All of this is customizable! Use what nuts, seeds, and seasonings you prefer! Use pumpkin spice, cacao, omit the flax seeds- truly whatever you like.


Preheat oven to 350F


Spread out pulp on parchment lined baking sheet and bake for ~15-20 minutes. When it is crispy and slightly brown, it’s ready to be taken out. Let cool, then break up into smaller pieces.


In a bowl, mix maple syrup, melted coconut oil, vanilla, cinnamon and nutmeg. Mix in dried pulp, oats, hemp seeds, pumpkin seeds, and ground flax. Do not add the chopped pecans, coconut, or cranberries yet.


Spread the granola mixture on a baking sheet and bake for ~25 mins. You want the granola to be crisp. At 25 mins or so, take out the granola and add coconut flakes, cranberry, and pecans. Bake for an additional 5 mins, or until coconut flakes are toasted. If you want to add chocolate chips, let granola cool completely, then mix in a handful.


Inspired by Food52’s nut pulp granola recipe

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