Grainless Granola

 Option 1

1/2  cup walnuts

1/2  cup cashews

1/3  cup coconut flakes

1/4  cup pumpkin seeds

1/4  cup sunflower seeds

2     tablespoons date, coconut, 
       or agave syrup or honey

1/2  cup plus 1 tablespoon more 
       coconut milk

       zest of 1 lemon or orange

1/2  teaspoon cardamom powder

Raw milk, almond milk, coconut milk
       as desired 

• Mix together walnuts, cashews, coconut flakes, pumpkin seeds, sunflower seeds and cardamom powder into a food processor bowl. Pulse until the mixture resembles coarse crumbs. 

• Transfer to a glass container with a tight lid.  Add coconut milk, syrup ( or honey ) and lemon zest to the container and incorporate well.  Cover and soak over night in the refrigerator. 

• You can pour more milk over the granola or have that by itself.

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Option 2

1/2   cup walnuts

1/2   cup cashews

1/3   cup coconut flakes

1/4   cup pumpkin seeds

1/4   cup sunflower seeds

2      tablespoons date, coconut, or 
        agave syrup or honey

1/2   cup plus  1 tablespoon coconut 
        milk

1/2   teaspoon  cardamom powder

zest of 1 lemon or orange

Raw milk, almond milk, coconut milk as desired

• Mix together walnuts, cashews, coconut flakes, pumpkin seeds, sunflower seeds and cardamom powder into a food processor bowl. Pulse until resembles coarse crumbs. 

• Transfer to a glass container with a tight lid.  Add coconut milk, syrup ( or honey ) and lemon zest to the container and incorporate well.  Cover and soak over night in the refrigerator.

• Toast granola mixture by transferring to a frying pan on a very low heat.  Stir frequently. Seeds and nuts lose their moisture gradually and they turn in to a darker color. 

Add milk right away or wait until it cools down.

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Option 3

1/2   cup walnuts

1/2   cup cashews

1/3   cup coconut flakes

1/4   cup pumpkin seeds

1/4   cup sunflower seeds

2      tablespoons cacao butter (grated)

2      tablespoons date, coconut,
        or agave syrup or honey

1/2   cup plus 1 tablespoon coconut milk
Zest of 1 lemon or orange

• Mix together walnuts, cashews, coconut flakes, pumpkin seeds and sunflower seeds into a food processor bowl. Pulse until resembles coarse crumbs. 

• Transfer to a glass container with a tight lid.  Add coconut milk, syrup ( or honey ) and lemon zest to the container and incorporate well.  Cover and soak over night in the refrigerator.

• Preheat the oven to 350 degrees.

• Melt cacao butter then add it to granola.  Mix well.

• Spoon the mixture in a small backing dish or a silicon mold.  Bake for 35 minutes or until you can see  crust forming on the edges.