homemade granola

2 handful almonds
1 large handful dried mulberries (or dried apricots)
1 tablespoon coconut oil
8 Medjool dates
1 large handful dried goji berries
2 tablespoons honey
100g mixed seeds
1/2 teaspoon ground nutmeg
100g rolled oats
100ml water

Remove stones and hard ends from the dates and chop each into quarters. Place in a container along with the dried goji berries (if they are very dry and hard). Cover with the water leaving overnight or for a minimum of 2 hours.

Preheat oven to 150°C. Place the dates, the goji berries and the water in a mixing bowl. Coarsely chop the almonds and add them to the mixing bowl along with the mulberries, mixed seeds, oats and nutmeg. Gently combine.

Put the coconut oil and honey on a baking tray and place in the oven for 1 minute. Pour the granola mixture onto the baking tray, distribute evenly and and bake for 40 minutes, stirring part way through.  Remove from the oven, allow to cool and store in an airtight container.
Best served with banana seed or almond milk.

mixed seed milk

1 tablespoon honey (or vegan sweetener)
100g mixed seeds
1 pinch Himalayan salt
200ml tap water
800ml filtered water

Soak the seeds in the tap water overnight or for a minimum of 6 hours.

Pour away the water and rinse the seeds. Place the seeds, filtered water, salt and honey into a blender and blend for 1-2 minutes. Pour the blended seed mixture through either a nut milk bag or a sieve and discard the pulp.

The seed milk will keep in the fridge for up to 3 days.

Both recipes you find in Jason Vale’s app Super Fast Food.

Here’s how to make almond milk .