During the week I usually eat homemade cereal and cashew milk.
Happy Gluten-Free Sugar-Free Granola-ish Cereal
I make this with my dehydrator. I usually end up with enough for ten breakfasts. All ingredients are raw and unprocessed. It's not that I'm particularly into raw foods (though there are many good raw recipes which are gluten-free, yummy, and nutrient dense) but rather processed nuts are often rancid, have canola oil on them and are salted. I think all that tastes bad so I don't use them.
6 to 8 Apples and/or pears
3 or 4 figs or dates (pit your dates)
1 cup sunflower seeds (raw, unsalted)
1 cup pumpkin seeds
1/2 cup hemp seeds
1 cup chopped walnuts
1 cup chopped some other nut
fresh nutmeg (with one of those metal grater thingies, like you see in cafés)
fresh cinnamon (grind in the coffee grinder dedicated for spices)
1/3 teaspoon salt
1/2 cup raw cacao nibs or powder
1/2 cup goji berries or golden inca berries
2 handfuls raw coconut shavings
1 vanilla bean (grind it)
Put all your dry ingredients in a big bowl and mix them thoroughly
Take your figs and/or dates and whirl them in your food processor or blender until they're smooth-ish. Remove what you can from the blender in put into big bowl with the dry ingredients.
Chop up your apples and/or pears and then blend/process in small batches. Don't turn them liquid--just blend until the chunks aren't too big--until it's like a slurry. Put the slurry in the big bowl, too.
Mix everything up together. If the mixture is runny add some more dry stuff--chopped nuts and seeds--until it's a bit chunkier. Then spread the mixture on paraflex sheets on the dehydrator trays. Spread it out to the edges of the trays.
Dehydrate at about 150 degrees for five or seven hours. Your house will begin to smell of warm cinnamon and pears. When the cereal is dry enough, take it off the paraflex sheets and put it onto the mesh trays to dry faster. Dehydrate at about 130 for another five to seven hours. The granola chunks may still seem a bit moist while they're warm. They should be crunchy when they cool down.
One cup raw cashews
Three cups water
If you like add a dash of salt or some fresh vanilla
Put into highspeed blender and blender on high for about two minutes. Keep in a mason jar in the fridge and drink with three days.
Quick treat with cashew milk:
In a big mug, brew strong black (con caffeine) or red (sin caffeine) chai from Zhena's Gypsy Tea bags leaving half an inch or more of room at the top of your mug. Add a splosh maple syrup and finish with cashew milk to the top. Happily, Ms. Zhena certifies her teas are GF!
One and half cups of full-fat Strauss yogurt, generous smattering of frozen blueberries, small handful raw nuts, garnish of raw cacao nibs. If really craving sweets add a dash maple syrup.