Oil Free Turmeric Granola + Plant Milk

Oil Free Turmeric Granola

All you need is:

3 glasses rolled oats

1 1/2 cups raw nuts and seeds of your choice (I used almonds, hazelnuts and sunflower seeds)

1 glass dates soaked overnight

2 tbsp date syrup

Pinch of salt (I use pink Himalayan salt)

1 tbsp ground cinnamon

1 tbsp ground turmeric

Here’s what you do:

Preheat oven to 180C.

Mix dry ingredients (oats, nuts, seeds, spice and salt) together in a large bowl.

Blend dates and dates syrup together using small amount of water to make blending easier. You should get smooth medium thick purée at the end. Mix it with dry goods in the bowl massaging it in and creating crumbles.

Spread the mixture evenly onto a large baking dish lined with a baking sheet and bake for 18–20 minutes, stirring it few times to ensure even cooking.

Once the granola is browned, remove from the oven and let cool completely before storing it.

Keep in a container that has an air-tight seal (that will preserve the crispiness) and it should keep for a few weeks.

Plant Milk

All you need is:

1/2 glass raw poppy seeds, soaked overnight in cool water

You can do it more traditionally with almonds or cashews, works perfectly. I just used this one as I have never came across poppy seed milk commercially made in any of the health shops and my RIP granpa use to make it for Christmas Eve to serve it with poppy seed cookies (Christmas Eve traditionally meat and dairy free in my home country). You won’t believe he used to spend at least an hour grinding it by hand because owing a blender was a luxury back in a days.

3 cups (750 ml) filtered water 

Here’s what you do:

Add your soaked poppy seeds (or nuts) and water to a high speed blender and blend until creamy and super smooth. It really depends on the blender you have, but the longer you blend the better texture you will get.

Strain using a plant milk bag or a new thin cloth (I use natural linen cloth – works perfectly). Simply lay a milk bag or cloth over a bowl (make sure it’s at least 1l big so all your plant milk can fit inside), pour over the smooth mixture you achieved from the blender, and carefully gather the corners and lift up. Then squeeze until all of the liquid is extracted. Discard pulp.

Transfer milk to a bottle and refrigerate. Will keep for up to a 2-3 days, though best when fresh. Shake well before drinking as it tends to separate.