One of the healthy snacks that I shared at my recent nutrition class was "Seed and Nut Granola." Several of the students wanted the recipe, so I am posting it here.
This is a good snack for anyone with celiac or gluten intolerance. I think that what makes this granola special is the buckwheat. Buckwheat is not a grain, it is a seed derived from a flowering plant with a excellent source of manganese and a good source of magnesium. I like to use buckwheat from To Your Health Sprouted Flour since I know this has been cleaned, sprouted, and ready to eat. I won't be getting any dust along with my buckwheat. Products from this company are delivered to the Auburn-Opelika area once per month through the Auburn Food Club or can be ordered directly from the company. Sometimes they offer free shipping.
This is a good snack for anyone with celiac or gluten intolerance. I think that what makes this granola special is the buckwheat. Buckwheat is not a grain, it is a seed derived from a flowering plant with a excellent source of manganese and a good source of magnesium. I like to use buckwheat from To Your Health Sprouted Flour since I know this has been cleaned, sprouted, and ready to eat. I won't be getting any dust along with my buckwheat. Products from this company are delivered to the Auburn-Opelika area once per month through the Auburn Food Club or can be ordered directly from the company. Sometimes they offer free shipping.
Mix the following into a bowl:
1 cup unsalted shelled sunflower seed
1 cup unsalted pumpkin seed
1 cup whole buckwheat
1 cup coconut flakes
1 cup raisins
1/2 cup chopped almonds
1/3 cup chopped crystalized ginger (optional)
1/2 cup coconut flour
1 teaspoon cinnamon
Stir together the following and then add to the dry mixture above:
1/2 cup maple syrup (grade B is less refined than grade A and can be purchased through our Auburn Food Buying Club)
1/3 cup extra virgin olive oil
1 teaspoon vanilla flavoring
1 cup unsalted shelled sunflower seed
1 cup unsalted pumpkin seed
1 cup whole buckwheat
1 cup coconut flakes
1 cup raisins
1/2 cup chopped almonds
1/3 cup chopped crystalized ginger (optional)
1/2 cup coconut flour
1 teaspoon cinnamon
Stir together the following and then add to the dry mixture above:
1/2 cup maple syrup (grade B is less refined than grade A and can be purchased through our Auburn Food Buying Club)
1/3 cup extra virgin olive oil
1 teaspoon vanilla flavoring
Spread on 12 x 16 baking pan lined with parchment paper. Tamp down with back of broad spoon. Bake in convection oven on 225 for 2 hours and then lower the temperature to 200 for 2 more hours. Take out and let cool. If less maple syrup is desired, then cut down a little and add a full dropper of liquid stevia.
Click here for another fabulous no bake grain free breakfast cereal
Click here for another fabulous no bake grain free breakfast cereal
