Tropical granola with seed milk | Nourish plant-based living

Tropical granola with seed milk

Anya Lily and Jade Sarkhel

A two-in-one breakfast recipe by planet-loving duo Jade and Anya, starring sunflower and pumpkin seeds, both for the milk and the granola. Zero-waste, plant-based deliciousness!

Ingredients

Seed milk (makes 2½ cups)

Tropical granola (makes 4 cups)

Method


Seed milk 
  1. Soak the seeds in water with a pinch of salt for 4 hours or overnight. Then strain and rinse, discarding the soaking water.
  2. Add the seeds and fresh water to a blender and blend on high for 5 minutes, or until all the seeds are finely ground.
  3. Pour the mix into a nut milk bag with a large bowl underneath and strain. You can also strain it through muslin cloth. Squeeze all of the milk out and then stir in sweetener, if desired. Set aside the pulp for the granola.
  4. Keep in the fridge and use within 3 days.
Tropical granola 
  1. Preheat the oven to 125°C and line two trays with baking paper.
  2. In a large bowl, combine all the granola ingredients except for the coconut flakes.
  3. Spread the mixture evenly over the lined trays and bake for 1½–2 hours, or until golden, stirring every 15 minutes or so to ensure even browning.
  4. Allow the granola to cool, then stir through the coconut flakes. Store in a sealed container for 1–2 weeks.

TIP: The seed milk will separate after a few hours as it doesn’t contain any emulsifiers, but a quick stir or shake will get it all mixed up again. 


Jade Sarkhel and Anya Lily
Anya Lily and Jade Sarkhel

Anya and Jade are the creators of Morning Earth, a plant-based online series that documents their beautiful, post-surf breakfasts on the tropical island of Bali.

This recipe was originally published in Nourish plant-based living, Issue 66 • View magazine

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