I call this Power Granola because of all the nutrient dense ingredients I used.
Chia seeds, one of the richest plant sources in omega 3’s (that healthy oil in fish that I don’t get because of being a vegetarian, contributes to good cholesterol health) is also very high in calcium. Apparently, by weight, chia seeds have more calcium than whole milk!
Flax seeds, which are apparently higher in antioxidants than blueberries are also very high in omega 3’s as well as lignans. Lignans are a phytonutrient that provide antioxidant benefits as well as fiber like benefits.
Sunflower seeds, very high in essential fatty acids which helps with regulating cholesterol levels are also high in protein (100g of seeds provide 21g of protein). They are incredibly rich sources of many essential minerals such as calcium, iron, magnesium amongst others. These minerals play an important role in bone health and red blood cell production. Who doesn’t want healthy blood and bones?
Raw cacao, which is high in antioxidants (contributes a great deal to our immune system) is also one of the highest whole food sources in magnesium (balances blood pressure, lowers high cholesterol). There are many more benefits to raw cacao that I won’t list here. Not only is it good for us, but is also delicious.
Add to that all the other delicious tasty ingredients and you got yourself a deliciously Powerful breakfast!
Starting your day off with a bowl of this can only allow you to feel energized and ready to take on the day!
Ingredients:
- 3 cups sprouted buckwheat (If you don’t have the time or desire to sprout, soaking these over night and giving them a really good rinse, will do)
- 2 cups small oats
- 1 cup sunflower seeds
- 2 cups shredded coconut
- 3/4 raw cacao powder
- 1/2 cup chia seeds
- 1/2 ground flax seeds ( I used a coffee grinder)
- 1/4 tsp salt
- 2 tsp cinnamon (optional)
- 3/4 cup maple syrup, or honey or coconut sugar
- 3/4 cups coconut oil
Steps:
- mix all ingredients in a large bowl minus the sweetener and coconut oil.
- once everything is well combined, add the sweetener and stir well
- add coconut oil and mix until it coats everything
- spread on a teflex sheet
- put in dehydrator at 105*F for about 8 hours
- keep in sealed jars for months!
Note: This recipe makes over 13 cups. I feed a family of 5 and often friends so I usually make big batches of food. Adjust the recipe accordingly for your own needs.
Other note 😉 : If you do not have a dehydrator, you could possibly do this in the oven. I have never done it before because well, I have a dehydrator and I truly love using it, so I am not sure how this will come out. This is what I would do though if I were to try it out in the oven:
Put it on the lowest setting, crack the door open in order to have some air circulating, and put the granola on a baking sheet. Leave it in there for about 30 minutes, check it and if it is still moist, keep checking every 20 minutes or so until it is dry and crisp. I have no idea how long it will take in an oven. It takes close to 12 hours in the dehydrator. If I were to make raw crackers in the oven, therefore cooking them, they would be done in about 45 minutes. If you try the oven method, PLEASE let me know in the comments how it turned out! I would love some insight on this!
Pamplemousse 