Yield: 4 small mason jars (250ml each)
Cookie Dough Granola
- 4 cups certified gluten-free oats
- 1 cups chopped raw walnuts
- 2 cups ground raw pumpkin seeds (I grind mine in my Blendtec or my coffee grinder)
- 1 cup almond flour
- ½ cup maple syrup
- 1 tablespoon vanilla
- ½ tablespoon black strap molasses
- 3 tablespoon unsweetened applesauce
- ½ cup liquefied coconut oil
- ½ teaspoon sea salt
- Preheat oven to 325 degrees F. Line a baking tray with parchment.
- Combine oats, chopped walnuts, ground pumpkin seeds, and almond flour in a large bowl.
- In a smaller bowl, combine maple syrup, vanilla, molasses, applesauce, coconut oil, and sea salt.
- Add liquid ingredients to dry ingredients and mix until well combined.
- Spread onto baking sheet and bake for 35-40 minutes. The edges of the granola like to brown faster so make sure you mix them into the middle. I usually stir the granola after the first 10 minutes and then every 10 minutes after that. You MUST watch this and stir regularly to prevent from burning.
- Remove from oven and let cool completely on tray.
- Store in a sealed container on the counter for two-three days, then move to the freezer.
Sweet Cashew Cream
- 1 ¼ cup cashew pulp (made from 1 ½ cups raw cashews)
- 4 tablespoons maple syrup (honey would work too)
- 1 tablespoon coconut oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla
- pinch sea salt
- Make the cashew pulp: place the cashews in a bowl and cover with water (by about two inches). Let soak overnight (or at least 6-8 hours). I always cover mine with a plate while they’re soaking.
- Drain and rinse the cashews and add them to a blender, along with 4 ½ cups water, and a pinch of sea salt. Blend until liquid.
- Set a nut-milk bag over a big bowl or pitcher (a piece of cheesecloth works too). Pour blended cashews into bowl or pitcher and let sit until all the liquid has soaked through.
- The liquid can be used for milk (I use homemade nut milk in all my baking and smoothies)! The contents of the cheesecloth (cashew pulp) or nut-milk bag can be used for the cashew cream.
- Place the cashew pulp, maple syrup, coconut oil, lemon juice, vanilla and sea salt in a small bowl. Stir until well combined.
- Refrigerate until ready to use.
Here’s a link to my homemade almond milk recipe– you can just sub cashews for the almonds. If you don’t want to make homemade milk you can skip this step by soaking 1 1/2 cups of raw cashews for 6 hours, rinse and add to a blender with the above ingredients. Your cream may not be as smooth, but it will still be yummy!
- Place 3 tablespoons of sweet cashew cream in each small mason jar (250ml).
- Add 1 tablespoon of berries.
- Top with 3 tablespoons of cookie dough granola.
- Add 3 tablespoons of sweet cashew cream.
- Top with 1 tablespoon of cookie dough granola.
- Finish with a handful of berries.
- Serve immediately or let sit in the fridge for a couple of hours.
Article Source: http://www.sheletthemeatcake.com/2013/08/raspberry-cream-parfaits/