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Crispy Grain Free Granola Cookies

Teri-Ann Carty — Wed, 08 Apr 2026 08:00:26 +0000

Home » grain free

Crispy Grain Free Granola Cookies

Created by: Teri-Ann Carty

These Granola Cookies are light, crispy, irresistibly crunchy and made with a nourishing blend of nuts, seeds, and coconut. Naturally sweetened and completely grain free, this healthy granola cookies recipe delivers the perfect balance of texture and flavour in an easy, flourless cookie you’ll want to make on repeat. Don't blame me if you can't stop snacking on them!!

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The Best Grain Free Granola Cookies!

Many of you already know my miso maple grain free granola recipe, and if you don’t, this is your sign to make a batch! To say I’m obsessed with the granola is an understatement. I wanted to make a handheld on the go, granola cookie that’s light and crispy… I didn’t know I would become equally obsessed with the cookie version as I am with the original granola recipe. Safe to say, I think I nailed it.

These cookies are everything I hoped for and more. They are thin, golden, and perfectly crunchy with just the right amount of sweetness. It’s hard to believe this recipe only has 1 tbsp of oil and 1/4 of maple syrup! The umami from the miso sends these into a whole other realm. Is the miso mandatory? You know what I always say, make the recipe YOURS, but I beg of you to try it with the miso. I put miso in so many desserts, and it never lets me down. Miso is just so much more versatile than you’d imagine, trust me when I tell you – these cookies are incredible as written.

One word of warning: these are addictive. I cannot stop at 1. I dare you to try!

What are Granola Cookies?

A granola cookie is exactly what it sounds like, a cross between homemade granola and a cookie, aka my favourite baking recipe ever! Instead of traditional flour-based dough, these cookies rely on a mixture of nuts, seeds, and coconut to create structure and texture. The result is a cookie that is naturally grain free, often gluten free, and packed with nourishing ingredients. Even though these cookies are not soft and chewy, they totally deserve to be in the category because they really are a cookie. Think, thin, crunchy, and deeply satisfying.

Ingredients for Crispy Grain Free Granola Cookies

The ingredients for these granola cookies are pantry staples, but above all, they are easy to substitute! Make these cookies all your own with a few simple swaps.

Flaked Coconut: Forms the base of these cookies, adding lightness and structure. As it bakes, you’ll notice it turning golden and crisp, giving these cookies their signature texture.
Pistachios & Pecans: Bringing the richness, crunch, healthy fats, and a touch of natural sweetness. Pecans and pistachios are easily my favourites, but use whatever you have on hand.
Pumpkin Seeds, Sunflower Seeds & Sesame Seeds: This blend of seeds creates layers of texture while adding nutrients and subtle flavour. Together, they form the backbone of this nut and seed granola cookie recipe.
Hemp Seeds & Flax: These small but powerful ingredients add fibre, plant protein and help bind the mixture together.
Cinnamon & Salt: Adds warmth, while salt enhances all the flavours and balances the sweetness.
Maple Syrup: No cookie is complete without a little sweetness. Maple is the perfect option (honey or agave will also work) to provide just enough sweetness while helping the ingredients stick together. It contributes to the caramelized edges that make these crunchy cookies so irresistible.
Miso: An essential, in my opinion. Miso adds a subtle depth of flavour that elevates these cookies beyond the typical. It enhances the sweetness and creates a more complex, balanced bite.
Olive Oil: A small amount of olive oil helps the cookies crisp up beautifully while adding richness.
Vanilla: Rounds out the flavours and brings a gentle sweetness to the overall profile.

How to Make These Healthy Granola Cookies

Prepare Your Baking Sheets

Preheat your oven to 350°F and line two baking sheets with parchment paper. Having everything ready will make shaping the cookies much easier.

Mix the Dry Ingredients

In a large bowl, combine the coconut, chopped nuts, seeds, flax, cinnamon, and salt. Stir until everything is evenly distributed. You should see a beautiful mix of textures and colours.

Combine the Wet Ingredients

In a separate bowl, whisk together the maple syrup, miso, olive oil, and vanilla. Take a moment here to ensure the miso is fully incorporated.

Bring Everything Together

Pour the wet mixture over the dry ingredients and stir thoroughly. Keep mixing until there are no dry pockets left, and everything is evenly coated.

Shape the Cookies

Place a 3-inch ring mould onto your prepared baking sheet. Using an ice cream scoop, portion the mixture into the mould. Press it down firmly with a mini spatula. Pro tip: You want the cookies compact so they hold together when baking. Gently lift the ring and repeat with the remaining mixture.

Bake Until Golden and Crisp

Place the cookies in the oven and bake for 15–17 minutes. Watch closely, you’re looking for the edges to turn golden and the surface to feel dry to the touch. You’ll start to smell the coconut toasting as they finish baking. Let the cookies rest on the baking sheet for 5–10 minutes. You’ll want to dig in immediately, but this step helps ensure the cookies don’t crumble. Patience is key here! Once cooked, transfer them carefully to a wire rack to cool completely.

How to Customize Your Grain Free Granola Cookies

One of the best things about this granola cookie recipe is how adaptable it is. You can swap the pistachios and pecans for almonds, walnuts, or cashews, depending on what you have on hand. Seeds can be adjusted as well, the amounts or the type. If you want a slightly sweeter cookie, you can add a handful of chocolate chips or dried fruit. This turns them into a more dessert-like cookie. And if miso isn’t your thing, you can leave it out, even though I highly recommend trying it at least once!

Why You’ll Love These Easy Flourless Granola Cookies

These cookies are everything you want in a snack. They are naturally grain free, gluten free, and dairy free, making them suitable for many different dietary preferences. They’re made with whole ingredients, packed with healthy fats, and have a texture that is light yet incredibly satisfying. The recipe is also really easy to follow, making the cookies simple to make yet delicious to enjoy! These cookies also keep well in dry storage, making them perfect for meal prep or keeping on hand for busy days.

Healthy Granola Cookies FAQ

Can I make these cookies dairy-free? Yes, these cookies are naturally dairy free, making them a great option for those avoiding dairy.

What type of flour should I use for crispy cookies? This recipe is completely flourless, which is what gives it its light, crispy texture. Traditional flour is not needed for these gluten free cookies recipes.

Are these cookies gluten free? Yes, they are naturally gluten free as well as grain free.

Can I make these ahead of time? Absolutely. These cookies store well and maintain their crisp texture, making them perfect for preparing in advance.

Did You Make These Cookies?

If you try these granola cookies, I would love to hear what you think. Leave a comment and rating below!

Make these recipes next:

Oatmeal Chocolate Chip Cookies

Super Seed Cookies

Carrot Date Breakfast Cookies

Peanut Butter Miso Cookies

Banana Date Breakfast Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Crispy Grain Free Granola Cookies

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Rest Time 30

Total Time 50

Servings cookies

Calories 189kcal

Author Teri-Ann Carty

Equipment

2 baking sheets
3"cookie mould
chefs knife, large bowl, oven, measuring cups and spoons, mini spatula

Ingredients

1½ cup flaked coconut
½ cup pistachios roughly chopped
½ cup pecans roughly chopped
½ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup white sesame seeds
¼ cup hemp seeds
1 tbsp ground flax
1 tsp cinnamon
½ tsp salt
¼ cup maple syrup
1 tbsp miso
1 tbsp olive oil
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 350. Line 2 baking sheets with parchment paper.
Add dry ingredients to a bowl and mix to combine.
To a small bowl, combine wet ingredients until the miso has been fully incorporated.
Pour wet over dry and mix until combined, and no dry ingredients remain.
Place a 3" ring on prepared cookie sheet. Use an ice cream scoop to measure and drop dough into the mould.
Use a mini spatula to press down dough firmly. Gently pull up on the ring. Complete with remaining ingredients.
Bake for 15-17 minutes or until cookies are golden brown and dry to the touch.
Let the cookies rest on the cookie sheets for 5-10 minutes before gently transferring to a wire rack to cool.
Store in an airtight container and keep in the pantry.

Notes

*If you don't have a ring mould or an ice cream scoop, don't worry! Use a spoon to measure out a mound of "dough". Dampen your hand to press it down.

Nutrition

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Sugar Free Granola

Teri-Ann Carty — Fri, 09 May 2025 08:00:37 +0000

Home » grain free

Sugar Free Granola

Created by: Teri-Ann Carty

If you’re looking for a Sugar Free Granola recipe that still delivers major crunch and flavour—this one’s it. Packed with nuts, seeds, and naturally sweetened with applesauce and dates, it’s everything you want in a healthy snack or breakfast topper. Plus, it’s grain-free, gluten-free, and meal prep approved.

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The Best Sugar Free Granola Recipe (Grain-Free & Naturally Sweetened!)

So many of you ask me for a “healthy granola”, and to that I want to tell you that – all my granolas are healthy! With that being said, I do understand that some people prefer something with a little less sugar and maybe even no grains. Everyone has their reasons for making these choices; I, myself, love to go on sugar breaks from time to time. Even though maple syrup is refined sugar free – it is still sugar after all. A couple of weeks ago, I decided to go on a sugar cleanse. The first couple of days were ROUGH. I was shocked at how my body felt! I seriously felt like I was going through withdrawals. This was an eye-opener and a game-changer. It’s safe to say that I will not be sugar free forever, but I will be much more conscious of how often and how much I enjoy it.

The Inspiration For This Sugar Free Granola

As most of you know, I have gone through a massive heartbreak over the past 6 months. During the first few months, I lost a ton of weight. It was fast and very unhealthy. Once January came around, I let myself eat whatever and whenever I wanted. I started to feel the weight gain, and then that too became a problem. I am an addict to my core. I want what I want when I want it and will do whatever it takes to get it. So this 3-week cleanse was a way of me seeing if I could, and it turns out I can, so moderation is key.

This granola is made with no grains (oats) and no maple syrup. Instead, I used 4 dates (dates cure everything, right?!) and unsweetened apple sauce. Honestly? This granola ROCKS!! I can’t wait for you to try it, and stay tuned for a few more recipes from my time on my cleanse. They are delicious and nutritious. Spoiler alert, healthy food doesn’t need to suck!

Simple Sugar Free Granola Ingredients

This granola sugar free recipe comes together with a mix of nuts, seeds, and a few pantry staples:

Buckwheat Groats: Adds crunch and a nutty flavour that is the perfect base for this grain free granola. It’s also totally gluten-free!
Raw Pecans, Cashews & Almonds: A trio of healthy fats and texture. These are the same nuts that are in my homemade nut butter, which I use in this recipe.
Pumpkin & Sunflower Seeds: More crunch, more minerals, more fibre and of course more protein!
Hemp & Ground Flax Seeds: For protein, omega-3s, and binding.
Cinnamon & Salt: To bring out the warmth and enhance flavour.
Medjool Dates: My secret weapon, alongside the apple sauce, to naturally sweeten this granola without added sugar.
Pecan Almond Cashew Butter: Click here for my recipe! This wonderful nut butter brings everything together like a dream.
Olive Oil: Helps everything bake evenly and get crispy.
Unsweetened Applesauce: Adds moisture and subtle sweetness. You can make your own apple sauce, and this granola will be extra special. Otherwise, any unsweetened store-bought apple sauce will do.
Vanilla Extract: For a warm, aromatic finish.

How to Make Sugar Free Granola

This easy sugar free granola recipe comes together in a few simple steps:

Prep Your Oven

Preheat to 300°F convection (or 285°F if your oven runs hot).

Mix Dry Ingredients

In a large bowl, stir together buckwheat groats, chopped nuts, seeds, cinnamon, and salt.

Heat the Wet Ingredients

Gently warm the nut butter, applesauce, olive oil, and vanilla in a pot over low heat until smooth.

Combine

Pour the wet mixture over the dry ingredients. Add chopped dates and stir well.

Spread and Bake

Divide the mixture between two baking sheets and press down firmly with a spatula. Bake for 20 minutes, rotate pans, and bake for 10–15 minutes more, until dry to the touch.

Cool Completely

Let the granola cool before breaking into clusters. Just like all my other granolas – patience is still key!

Ways to Customize Your Sugar Free Granola

This granola without sugar is endlessly adaptable, making it easy to keep things fresh week after week. You can swap out the pecans for walnuts or hazelnuts, use tahini or almond butter instead of the nut butter blend, or mix in unsweetened shredded coconut or chia seeds for extra texture. Stir in cacao nibs or a sprinkle of cinnamon before baking to enhance the flavour, or toss in freeze-dried fruit after baking for a pop of colour and added crunch.

How to Serve Sugar Free Granola

Think regular granola! This grain free version is just as easy to enjoy, and it goes with all the same things. Serve it over Greek yogurt or coconut yogurt for a balanced breakfast, pour it into a bowl with almond milk and berries for a simple cereal. Use it as a crunchy topping on smoothie bowls, oatmeal or cakes. It also works beautifully layered in a parfait or simply eaten by the handful as a quick snack on the go!

Tips for Crunchy Granola

Press firmly: Use a spatula to really press the granola into the pan before baking.
Cool completely: Don’t skip this step! It helps the clusters form.
Use stoneware if possible: I love baking on my Pampered Chef Stone Bar Pan—it distributes heat evenly and enhances crunch.

Why You’ll Love This Sugar Free Granola

You’ll love this because it’s exactly what you’ve been asking for! This sugar free granola recipe offers up everything you love about my other granola recipes, but the sugar content is lower, and it’s totally grain free (this was a bonus!). It’s everything you want in a wholesome, everyday staple. It’s naturally sweetened with dates and applesauce—no added sugars needed—making it a smart option for those watching their intake. It’s grain-free, gluten-free, and packed with healthy fats, fibre, and plant-based protein!

Sugar Free Granola FAQ

Is this granola good for diabetics? Yes! This granola sugar free recipe uses only natural sugars from fruit and no added sweeteners.

Can I make this nut-free? The nuts are a major part of this recipe however, you could swap the nut butter for a seed butter and remove all the nuts from the recipe and replace them with additional seeds or coconut. I have not tested this, but you could give it a try.

How long does homemade sugar free granola last? Stored in a sealed container at room temperature, it will stay fresh for up to a month.

Recommended recipes to try next:

Buckwheat Breakfast

Grain Free Miso Maple Granola

Chia Pudding

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Simple Sugar Free Granola (also Grain free!)

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Cool Time 1

Total Time 1 15

Servings cups

Calories 433kcal

Author Teri-Ann Carty

Equipment

2 baking sheets
chefs knife, large bowl, oven, measuring cups and spoons, large mason jar

Ingredients

1 cup buckwheat groats
1 cup raw pecans roughly chopped
½ cup raw cashews roughly chopped
½ cup raw almonds roughly chopped
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup hemp seeds
¼ cup ground flax seeds
1 tbsp cinnamon
¾ tsp salt
4 medjool dates roughly chopped and pit removed
½ cup Pecan Almond Cashew Butter storebought works fine too!
½ cup olive oil
½ cup apple sauce*
1 tbsp vanilla

US Customary - Metric

Instructions

Preheat oven to 300 convection. (My new oven runs HOT. I reduce the temperature so it doesn't burn).
To a large bowl add chopped nuts, seeds and spices.
Add wet ingredients to a small pot. Heat over low, stirring until fully incorporated.
Pour wet over dry. Add chopped dates. Stir together until everything is well mixed.
Spread mixture into a thin even layer onto 2 baking sheets.* Press it down firmly with a rubber spatula.
Place in the oven for 20 minutes. Turn the pans 180 degrees and bake again for 10-15 more minutes. The top should be dry to the touch. Let the granola cool completely before using a hard spatula to lift it off of the pan.
Store in mason jars in the pantry. Lasts up to a month!

Notes

*If you are using a regular cookie sheet and not the stoneware that I use, you may want to put parchment down. The Pampered Chef stoneware is awesome

*This is the sugar free apple sauce I used

Nutrition

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Fennel Tofu Chickpea Salad

Teri-Ann Carty — Thu, 10 Jun 2021 20:38:48 +0000

Home » grain free

Fennel Tofu Chickpea Salad

Created by: Teri-Ann Carty

Enjoy this fresh and easy vegan salad! The secret ingredient is cantaloupe and it's giving all the summer feels!

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Summer is here. It may be a little over a month early but it’s definitely here. With summer comes lighter fare. I have dived back into smoothies for breakfast and hearty salads for dinner. My goal this summer is to spend less time cooking and more time enjoying, who’s with me on that?

I love a good salad. A good salad to me covers all the bases, protein, fat, crunch, and colour. Basically, it can’t be boring and has to satiate so we aren’t starving an hour later. A big beautiful salad should make you feel like you’ve had a complete meal without making you feel too full. My kinda meal, especially in the summer.

I normally don’t create recipes for salads as I usually just throw whatever I have leftover in the fridge in a bowl, but I promise that is going to change. Salads are life and I’m going to be living on them all summer. Let’s dig into this one shall we??

Not sure WHY, but I had a hankering for cantaloupe this week. Perhaps it was the summer weather or maybe I’d seen it peppered throughout my social but whatever the case it got me thinking about how to incorporate it into a salad. Cantaloupe is sweet without being overpowering. A perfect accompaniment to a summer salad.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Fennel Tofu Chickpea Salad

A summery salad that everyone can enjoy!

Course Appetizer & Starters, Main Course, Side Dish

Cuisine Canadian

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 1031kcal

Author Teri-Ann Carty

Equipment

oven

Ingredients

SALAD INGREDIENTS

1 tbsp olive oil
½ block tofu patted dry
pinch sea salt and cracked pepper
4 cups baby arugula
1 cup fennel thinly sliced
2 small heirloom tomatoes quartered
2 cups cantaloupe balls or cubes
10-12 snap peas trimmed
1 can chickpeas drained and rinsed
½ block tofu roasted
½ avocado sliced
1 cup raw almonds roasted and roughly chopped
1 tbsp apple cider vinaigrette
maldon sea salt, cracked pepper
pinch of chilli flakes

VINAIGRETTE INGREDIENTS

1 clove garlic minced
1 tsp Dijon mustard heaping
1 tsp maple syrup
3 tbsp apple cider vinegar
3-4 tbsp olive oil
pinch sea salt and cracked pepper

US Customary - Metric

Instructions

SALAD INSTRUCTIONS

Preheat the oven to 400. Cut dry tofu into cubes, drizzle with olive oil and season with salt and pepper. Spread evenly on parchment paper lined baking sheet. Bake for 20 minutes, turn and bake for 5 more minutes. Remove from the oven and set aside.
Roast chickpeas at the same time as tofu. Place half of the chickpeas in a small bowl. Drizzle with 1 tsp olive oil and season with a big pinch of sea salt. Bake for 20 minutes, shake the pan and bake for 10 more minutes. Remove from the oven and allow to cool.
Reduce heat to 320. Scatter almonds on a baking sheet and toast for 15-20 minutes. Keep an eye on them! Allow to cool before chopping.
Scatter arugula onto a serving platter. Layer remaining ingredients. Season with Maldon salt, cracked pepper and chilli flakes.

VINAIGRETTE INSTRUCTIONS

Place everything in a small jar, secure with a lid and shake vigorously to emulsify.

Nutrition

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Banana Cassava Oat Pancakes

Teri-Ann Carty — Mon, 01 Mar 2021 05:30:10 +0000

Home » grain free

Banana Cassava Oat Pancakes

Created by: Teri-Ann Carty

These vegan Banana Cassava Oat Pancakes scream Sunday morning. Enjoy these with fresh coffee and the birds chipping!

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It is the last day of February! We’ve had a few warm days (I KNOW winter is far from over) but I do have hope that Spring is around the corner! YAY SPRING

I have been on a bit of a Cassava kick lately and I love using this grain free flour. Cassava flour blends really well with other flours and is a reason why I return to it time after time. With that being said; some of you out there might be thinking “WHY does it have to be so damn pricey?” and I know – that’s why I use it sparingly.

I’ve been thinking of different recipes for pancakes lately which brings me to today’s post. I’ve now eaten these pancakes more times than I want to admit JUST to make sure that the recipe is ready your enjoyment.

Let’s make some pancakes shall we?

P.S. IF you feel like getting fancy you can use a waffle iron for these babies as well. Same delicious result but in a waffle shape! FUN!!

I stacked these ones with cacao chia pudding in between them and drizzled them with PEANUT BUTTER. SO GOOD!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Banana Cassava Oat Pancakes

A delightful twist on your regular Banana Pancakes

Course Breakfast

Cuisine Canadian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 560kcal

Author Teri-Ann Carty

Equipment

stove

Ingredients

1 mashed banana (the riper the better)
1 cup oat milk (any non dairy milk works fine)
½ tsp vanilla
1 flax egg (1 tbsp ground flax+2 1/2 tbsp warm water)
2 tbsp oil
¼ tsp salt
1 cup cassava flour
½ cup oats (gluten free if needed)
1 tbsp baking powder

US Customary - Metric

Instructions

Preheat the oven to 220 degrees.
Whisk flax and water together, set aside to gel for 10 minutes.
Place banana, oil, vanilla and milk in a blender and pulse to combine.
In a separate bowl, whisk dry ingredients together.
Add wet ingredients to dry ingredients and fold in a flax egg.
Let the batter sit while preheating the pan.
Coat pan (non-stick works best) with coconut oil.
Use a ladle to measure out pancakes. Wait for bubbles to appear, then flip and cook for 1 -2 more minutes. They should brown nicely for you.
Place pancakes in a preheated oven until all the pancakes are cooked.
Serve with your fave toppings!

Nutrition

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Berry Good Smoothie

Teri-Ann Carty — Tue, 30 Apr 2019 00:40:13 +0000

Home » grain free

Berry Good Smoothie

Created by: Teri-Ann Carty

The prettiest green (not green) smoothie you ever did see! Packed with all the essential vitamins and antioxidants to start your day right!

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This may come to a surprise to some of you as I don’t believe I have ever made anything other than a green smoothie. Don’t be alarmed… I still love and cherish and will always rate the green smoothie number one in my books but I have been trying to branch out and try new things and I definitely hit the purple jackpot with this beauty here. Just kidding of course.. I’ve made all different kinds of smoothies. But this berry smoothie from yesterday was the bomb and felt the need to share it with you all.

The reason all my smoothies turn green is simple. I add spinach or some sort of leafy green to them all. I have tried to rock a purple or pink smoothie but the moment that green goes in, I end up with a turd brown colour and no one likes that colour now do they.. tell me I’m not alone here. Raise your hand if that’s happened to you.

Don’t get me wrong, it tastes friggin great but doesn’t quite strike the same cord as, well, let’s say this beauty.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Berry Good Smoothie

A tested and truely favorite smoothie that always hits the spot!

Course Beverages & Drinks, Breakfast

Cuisine Canadian

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 184kcal

Author Teri-Ann Carty

Equipment

blender

Ingredients

½ cup zucchini chopped
½ cup cucumber chopped
¾ cup fresh blueberries (more for topping)
½ avocado
1 piece ginger fresh
1 tsp maca powder (I use @ecoideas)
1 tsp blue mylk latte powder (I use @organika)
1 frozen banana (chopped into chunks)
1 cup ice
1 cup filtered water

US Customary - Metric

Instructions

Add water to the blender first and then all other ingredients. Save the frozen banana and ice for last.
BLEND and top as you wish. I got fancy with a 1/2 tsp coconut oil and 1 tbsp of tahini. Microwave tahini for 20 sec and mix. The oil thins out the tahini making it easier to drizzle.

Nutrition

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Classic Green Smoothie

Teri-Ann Carty — Mon, 30 Jul 2018 20:48:52 +0000

Home » grain free

Classic Green Smoothie

Created by: Teri-Ann Carty

The perfect base to any green smoothie starts here!

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What is there to say about a green smoothie that hasn’t already been said?!

You can quite literally customize these babies HOWEVER you like, whenever you like and depending on your mood and whats in your fridge. Allow this to be a little slice of inspiration for tomorrow morning.

When I say the options are endless – I’m not kidding!

Might I add that my Black Sesame Tahini Granola is incredible on top?!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Classic Green Smoothie

A Classic Green Smoothie that can easily be the base of your hearts wildest dreams!

Course Breakfast

Cuisine Canadian

Prep Time 5

Cook Time 5

Total Time 10

Servings serving

Calories 238kcal

Author Teri-Ann Carty

Equipment

1 blender

Ingredients

1 cup water
1 inch ginger fresh
¼ cucumber (peel if not organic)
fistful baby spinach
¼ avocado
handful blueberries frozen
½ banana frozen
¼ tsp maca
1 tbsp hemp seeds
ice

US Customary - Metric

Instructions

Add water to a high powered blender (I use Blendtec) followed by the rest of the ingredients, adding frozen ingredients last.

Nutrition

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Homemade Cashew Milk

Teri-Ann Carty — Thu, 15 Dec 2016 23:04:31 +0000

Home » grain free

Homemade Cashew Milk

Created by: Teri-Ann Carty

The Cashew Milk you didn't know your life was missing! This milk is totally gluten free, dairy free and really easy to make!

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This recipe is so easy and quick (as long as you remember to soak your cashews first!)

It’s one of my favorites that I come back to time and time again. It goes with everything and can often be used as a milk base in my curries or granola!

This Homemade Cashew Milk is SO versatile I come back to it time after time through the years! I am sure this will be a staple in your fridge as well!

The medjool date is optional but definitely recommended; because, well.. always say yes to the dates.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Homemade Cashew Milk

Creamy, Delicious and easy to make! My homemade Cashew Milk is a regular for me.

Course Beverages & Drinks, Breakfast

Cuisine Canadian

Prep Time 2

Cook Time 20

Total Time 2 20

Servings bottle

Calories 786kcal

Author Teri-Ann Carty

Equipment

blender

Ingredients

1 cup raw cashew pieces (pieces cuts down your soaking time significantly) cover in filtered water for minimum of 2 hours
1 Medjool date (optional)
pinch sea salt
3 cups filtered water
½ tsp vanilla

US Customary - Metric

Instructions

Rinse soaked cashews, add to a high powered blender.
Top with 3 cups of filtered water. Add the salt, date, vanilla and blend. I put through the smoothie cycle ( I my Blendtec) twice and put straight into a litre mason jar. Makes a perfect litre!

Nutrition

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