Tropical Granola – Gluten Free + Brazil Nut Milk


So what do vegans eat for breakfast? How do you survive without milk or yoghurt? Honestly I miss greek yoghurt a lot and i’m working on making my own coconut yoghurt (recipe soon hopefully), but nut milks? they’re just delicious. And granola. I know that in some countries you have tons of options, but here not so much. All granolas are full of sugar and off course gluten, and you just can’t buy nut milks in your local grocery store or super market, or nowhere! I don’t have a total gluten free diet because it is really hard, but i try to avoid it as much as i can. Lucky for us, we have delicius nuts like Brazil nuts (they should be called Bolivian nuts cause we export them more than Brazil), seeds and Andean grains, like quinoa and amaranth, wich are super nutritious and delicius, and also super cheap here. And right now im living a tropical weather green lush city, so i was inspired by that and all the amazing fruits we have to make this tropical granola with brazil nut milk. Enjoy your breakfast outside, or even in bed and bring some tropicalia to your mornings with this recipe. Plus it is so super easy, you’ll never buy granola again.


In other news, I found a place where i could rent a cabin in the woods. It is a place called Samaipata and it’s a dream come true. Beautiful weather, mountains, coffee plantations, local wine production, organic farming and tons of hippies from all over the world, wich means peace and vegan small places :). Still looking for a cabin there so wish me luck and hopefully you’ll see new post on the blog from this beautiful place.

Every time I make nut milks i end up with a lot of the “meat”  after straining the milk and i keep on saving it on the fridge but don’t know what to do with it yet. Any ideas? Please let me know in the comments below because i refuse to throw it away.

This granola is also full of good seeds, so it’s really good for your digestive system. You can replace the puffed quinoa and amaranth for puffed rice or gluten free oats if it’s hard for you to find them, also you can replace the grapefruit peel for orange peel or any other dehidrated tropical fruit you want, like bananas or pineaple.


Brazil Nut Milk

Makes 1 Lt.


  • 500 gr. raw brazil nuts
  • 800 ml filtered water
  • Optional: vanilla extract / dates / honey / agave syrup


  1. Soak your nuts for 8 hrs. or the night before. Place them in a high speed blender with the water and if you want to add some flavor or sweetnes, add the dates / honey / syrup of your choice. I make my milk just plain. Blend and strain in a clean piece of cloth. Transfer to a glass bottle and refrigerate for up to 3 days.

If you want to make it easier, you can soak your nuts and keep them in the freezer, so anytime to want to make milk you’ll already have the soaked nuts and you’ll have fresh milk everytime you want.

Tropical Gluten Free Granola

Makes about  500 gr.


  • 1 cup puffed quinoa
  • 1 cup puffed amaranth
  • 1/2 cup chopped raw brazil nuts
  • 100 gr chopped dehidrated mango
  • 100 gr chopped dehidrated grapefruit peel
  • 100 gr  dry coconut flakes
  • 100 gr chia seeds
  • 100 gr flax seeds
  • 100 ml melted coconut oil
  • 50 ml sugar cane syrup / agave syrup
  • Dash of vanilla extract
  • Pinch of sea salt


  1. Preheat the oven to low temperature. In a larg bowl, mix the cereals, the brazil nuts, the seeds and the coconut flakes. In another bowl mix the coconut oil, the syrup, vanilla and salt. Pour this mix over the cereal mix and stir until it is all well distributed  and place in an oven tray. Bake on low heat for 15 – 20 min, or until it is slightly gold. Remove from oven and let cool off. Once it’s cool  add the chopped dry fruits and mix well. Place in an airtight glass jar and store in a fresh place for up to a month

You can enjoy this granola with nut milks, or plain milk or yoghurt if you consume dairy. Also pretty yummy with fresh fruit or in desserts. I enjoy mine with fresh pieces of Papaya. Great for digestion !



2 comentarios en “Tropical Granola – Gluten Free + Brazil Nut Milk

  1. ¡Super deliiiii! oye coconut girl, lo que yo hago con mis leches vegetales es guardar bien tapadito el resto que queda después de “colar” y panqueques con harina de quinoa! o galletas, cualquier cosa donde puedas meter esa delicia que queda. También para salsas de pastas (gluten free yea) o para agregar a tus frutas!
    La cuestión es que dura poquito 2 días máximo.
    Una vez tb guardamos las almendras e hicimos chapatis con una harina de arroz, hicimos con eso tacos veganos raw. YEA!
    En Cuzco pusimos ese restante de almendras como relleno de una trucha que entro al horno very slowcooking, pero trucha no para ti! ya sé, anyway es super deli y muy buen punto que hayas destacado eso. Felicidades amo tu blog y te amo a ti.

    Me gusta


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