Vegan, quick and easy
Yesterday I welcomed new participants to the Feast raw chef intensive at Harts Barn Cookery School in the Forest of Dean. Day One is all about getting a good grasp on the pantry and all the equipment, snaffling the workstation that you’ve had your eye on (do you choose a station with the view of the rolling hills and sheep or one closest to the ingredients?!). We also taste lots of different nut and seed milks to understand the flavour profile and how you might use them and then it’s onto breakfasts, breads and fermentation of tree nut cheeses and coconut yoghurt. Yes we do manage to pack a lot in on day one. The day is long but it’s rewarding.
Yesterday people learned how to make their own signature raw granola. It’s delicious for breakfast and can be used in all manner of recipes such as a topping for crumbles or in a breakfast smoothie which is really useful if you would like a breakfast drink ‘on the go.’
It has the creaminess of a milk but the granola adds a bit of bite. If you don’t have any raw granola and want to keep this raw, pop in a handful of mixed nuts and seeds instead.
- 1 cup apple juice
- 1 cup hazelnut yoghurt (or one frozen banana)
- 1 handful mixed berries, fresh or frozen
- 1 small handful of granola or nuts/seeds
- Blend the apple juice with the hazelnut yoghurt (or frozen banana).
- Add the berries and blend until smooth.
- Add the granola or nuts/seeds and blend for a few seconds until mixed in but still with some crunch. If you would like a smoother smoothie then carry on blending.