For all the wholefoods lovers out there who yearn for a cup of Milo – this recipe is for you. Milo was irreplaceable for me growing up. Those internet pictures about ‘milo spoons’ and using the tin as the milo glass was my dream situation as a kid. That was until my dear cousin (over at frecklefacefoodie) introduced me to her version of Milo that was much more nutritious and honestly, so much tastier. It inspired me to make a few tweaks and create my own recipe, which I hope you love like I do!
70g or 3 tbsp Linseeds
50g or 2 tbsp Sesame Seeds
50g or 2 tbsp Sunflower Seeds
70g or 1/3 cup Almonds (raw)
70g or 1/4 cup Cashews
70g or 1/4 cup Macadamias OR Peanuts
50g or 1/4 cup Pecans OR Hazelnuts
200g or 1 cup Cacao Powder
50-100g or ½ – 1 cup Rapadura Sugar (depends on your tastebuds, the less the better!)
Note: I use a Thermomix for this recipe so that’s the instructions I’ll provide but keep in mind that you can use a food processor to the same effect!
Mill sesame seeds and linseeds for 25secs/speed 9
Put all other nuts and seeds in the bowl and mill into a fine powder for 10secs/speed 9
Add the sugar and cacao and mix until combined, 20secs/speed 5. You might need to scrape down the sides a few times to make sure it’s well combined.
Store in a jar in the pantry, should keep for over a week. Enjoy in a glass of your preferred milk!
About Bridget Backhouse
Bridget is an Endeavour College of Natural Health Naturopathy student who shares recipes, ideas and happy vibes through her website Healthy Wholefoods. Bridget discovered natural health during her recovery from Glandular Fever and uncovered a community full of love, support and enquiring minds.
These raw vegan tarts created by nutritionist Hayley Richards are a great healthy dessert option free of refined sugars and gluten and packed with nutrients you’d usually miss out on with more traditional desserts.