Recipe by Greens of the Stone Age
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Cooking method:
Ninja Cold Press Juicer JC100
- Prep Time: 20 mins
- Total time: 8h 50 mins
- Skill Easy
- Serves 6 people
Cashew & Macadamia Milk & Zero Waste Granola
Learn how to make your own Cashew and Macadamia Milk sweetened with dates then whip up a batch of Zero Waste Granola using the leftover pulp for a delicious, healthy breakfast treat.
Utensils required
Ingredients
For the milk
- 85g cashews
- 80g macadamia nuts
- 1 tsp sea salt
- 3 medjool dates, pitted
- 750ml pressed coconut water
For the grain-free granola
- Pulp from batch of milk
- 1 tbsp pure maple syrup
- 1/8 tsp vanilla powder
- Generous pinch fine sea salt
- Large handful raw coconut flakes
- Handful pumpkin seeds
- Handful sultanas or other dried fruit
Cooking mode
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Method
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Step 1
Soak the cashews and macadamia nuts in plenty of cold water, along with 1 teaspoon of sea salt. Leave for 8-12 hours or overnight to soften. Drain and thoroughly rinse with cold water.
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Step 2
Pre-heat the oven to 165°C (fan 145°C).
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Step 3
Soak the dates in freshly boiled water for 1 minute then drain and add to a bowl along with the nuts. Add 500ml of pressed coconut water and stir together.
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Step 4
Attach the fine mesh filter to the auger and assemble the unit. Place the juice and pulp jugs in place. Select START/STOP and taking a tablespoon at a time of the nuts and liquid pour into the feed chute. Juice all of the nuts and dates in this manner until it has all gone. Leave the machine running for a minute until all of the juice has been pushed through.
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Step 5
Transfer the milk to a bigger jug, straining through a fine mesh sieve then stir in the remaining pressed coconut milk. Pour into an airtight, sterile bottle and refrigerate for up to 3 to 5 days.
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Step 6
Place any pulp that was in the sieve into the jug with the nut pulp then stir in the ingredients for the granola, except for the coconut flakes, pumpkin seeds, and sultanas.
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Step 7
Spread the mixture thinly onto a lined baking sheet then bake on the lowest shelf for 30 minutes, stirring the mixture every 10 minutes. In the last 10 minutes of baking add the coconut flakes and pumpkin seeds. Remove from the oven, stir in the sultanas then leave to cool completely before storing in an airtight container.
