Munch on vegan grawnola with coconut mylk
Once upon a time there lived a chain-smoking, hard-partying sales manager named Maz Valcorza, who ate many bacon sandwiches and and only exercised to stay reasonably fit. One day, in an effort to tone her butt, Maz decided to take up yoga – little did she know that off-the-cuff decision would change her life forever, leading her toward an organic, plant-based life. In April 2012 Maz opened Sadhana Kitchen in Sydney, the city’s first organic, vegan, raw food and wholefoods cafe. In her book The Naked Vegan, Maz shares a number of the cafe’s signature recipes, including this one for grawnola with coconut mylk and coconut whipped cream. Try it coated with raw dark chocolate as a treat or sprinkle over a chia pudding for added crunch.
INGREDIENTS
Grawnola
1 cup finely desiccated coconut
1 cup coconut flakes
3 cups activated buckwheat groats
1 cup goji berries
1 cup cacao nibs
1 cup linseed (flaxseed) meal
1 tablespoon vanilla powder
1 cup coconut nectar
3 tablespoons filtered alkaline water
To serve
1 banana, peeled and sliced
1 cup blueberries
1 cup strawberries
1 batch coconut mylk (see below)
coconut whipped cream (see below)
Coconut mylk
liquid and flesh from 1 young coconut
2 cups filtered alkaline water
2 tablespoons coconut nectar, or 2 pitted medjool dates
pinch of Himalayan pink salt or Celtic sea salt
Coconut whipped cream
1 cup chopped young coconut flesh
1/2 cup coconut water
1 teaspoon vanilla powder
stevia, to taste (add very little at a time, as it is very strong)
TO MAKE
In a large mixing bowl, toss together the grawnola ingredients until well combined, adding the filtered water in small amounts as needed if the mixture is too dry.
Spread onto dehydrator trays lined with non-stick sheets. Dehydrate at 40°C for 12 hours. Remove the non-stick sheets. Flip the grawnola over and place on mesh trays, then dehydrate for another six hours. If you don’t have a dehydrator, place the grawnola
on baking trays lined with non-stick sheets and leave in the oven on its lowest setting, with the door slightly ajar, for three hours, then flip and dehydrate for a further one hour.
Once set, break the grawnola apart into small clusters and store in a large sealed container.
To make the coconut mylk, place all ingredients in a high-speed blender, add a bunch of good vibes and blend on high speed until smooth. Pour through a fine-meshed strainer, or squeeze through a nut milk bag before serving. The mylk will keep in clean, airtight glass jars in the fridge for up to five days.
To make the coconut whipped cream, blend all the ingredients in a high-speed blender until smooth. Transfer to a clean glass jar. Seal the jar and leave to set in the fridge for one hour before serving. The cream will keep in the fridge for three days.
To serve, divide the grawnola among bowls. Top with the fruit, and serve with the coconut mylk and a little coconut whipped cream.
Serves four.
Recipes and images from The Naked Vegan by Maz Valcorzo. Published by Murdoch Books.
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