Everyone who tries our granola loves it – in fact, most of them say it’s the best granola they’ve ever had! Many people enjoy eating it sprinkled on their homemade yogurt and others love to eat it by the handful, but our favourite way is to eat it as a cereal with homemade almond or coconut milk. Below find these two non-dairy milk recipes so you too can indulge in this hearty, healthy treat.

Almond Milk
Makes 2 cups (500 mL)

1 cup (250 mL) almond flour
2 cups (500 mL) water
2 tsp (10 mL) honey

  • Put the ingredients in a blender and blend for 2 minutes.
  • Pour the mixture through a fine sieve or strain through a dish towel.
  • Store your milk in the refrigerator.

Coconut Milk
Makes 1¼ cups (300 mL)

1 cup (250 mL) unsweetened coconut
2 cups (500 mL) boiling water
2 tsp (10 mL) honey

  • Put the ingredients in a blender and blend for 2 minutes.
  • Pour the mixture through a fine sieve or strain through a dish towel.
  • Store your milk in the refrigerator.

Some of our customers also like to pair our Dried Peach & Pistachio biscotti with baked brie, so we have provided that recipe for you below as well.

Baked Brie with Oven Roasted Garlic
This is a wonderful dish served with our delicious Dried Peach & Pistachio Biscotti. The garlic, when roasted, mellows in taste and has a mild sweetness, making it the perfect topping for your biscotti and oven-softened brie. Drizzle a bit of honey over the biscotti, cheese and garlic and you have a decadent appetizer for company or snack to indulge in by yourself!

1 whole head of garlic
1 tsp olive oil
One 16-oz-round brie cheese
Honey, warmed for drizzling

  • Preheat the oven to 350ºF.
  • Cut the pointed top off the head of garlic just to flatten it off and expose the tips of the cloves.
  • Drizzle olive oil over the garlic.
  • Wrap the garlic in tin foil and place it in the oven.
  • Wrap the entire round of brie in parchment paper and then wrap it in tin foil. Place the wrapped brie in a baking dish.
  • After the garlic has baked for 20 minutes, add the brie to the oven.
  • Bake them both for 20 minutes and then remove them from the oven.
  • Allow the garlic to cool a few moments before you remove the cloves; once a bit cooled, the cloves will be soft like a paste and easier to squeeze out and spread.
  • Spread the brie and garlic on the biscotti and drizzle with warm honey.

Waffles and Pancakes
Makes 6 large Belgian waffles or 18 to 20 pancakes

These waffles and pancakes are a delicious way to start the day. They can also be frozen and easily reheated in a toaster oven for a quick treat anytime.

1 ½ cups almond flour
¼ tsp salt
½ tsp baking soda
4 large eggs
3 Tbsp water
2 Tbsp honey
½ cup blueberries – fresh or frozen
  • Heat the waffle iron or pancake griddle. When hot, grease with butter or spray with non-stick cooking spray.
  • Mix the almond flour, salt, and baking soda in a medium-sized bowl.
  • Add the eggs, honey, and water into the flour mixture, and combine thoroughly.
  • Add the blueberries to the batter and stir them in to combine.
  • Spoon the batter onto the hot waffle iron or griddle and cook according to the manufacturer's instructions.
  • Serve warm topped with fruit, whipping cream, or any syrup of your choice.
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