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YUMMY CRUNCHY COLD CEREAL
From Elishaba’s Kitchen
The Original recipe, noted below in ( ) from the Candida Free Cookbook, is called Coconut Granola. My neighbor, Elishaba, brought it o a whole new nutrient & flavor level. This is not something I would naturally pour in a bowl, but once I tried it, WOW! I am hooked. Look for samples in the granary. As usual, a recipe is just a starting point. Add & subtract according to your own taste buds. Roasting the buckwheat & quinoa first adds a pop to the cereal.
Love it with Nancy’s yogurt & Alaskan blueberries!
In a skillet, roast (toast) for 4 - 5 minutes until golden:
2 C buckwheat groats (1 C) 1/2 C quinoa
Repeat for a total of 4 C buckwheat & 1 C quinoa
Chop in coffee mill or food processor:
2 C oat groats flax to = 3 C flax meal
Pumpkin seeds to equal 2 C
Mix in large bowl with above ingredients:
1/2 C chia seeds (same) 3 C chopped walnuts
1 C whole sunflower seeds 1 C almond flour
1 C coconut flour 2 t salt (1/2 t )
2 T cinnamon
Melt together & pour over dry ingredients:
3/4 C maple syrup or 2 t Stevia (same)
1 C coconut oil (1/4 C) 1/2 C butter
Mix thoroughly & bake at 350 for 20 minutes, stirring every 5 minutes.
Add: 2 C coconut (1/2 C) 2 C cranberries
Bake another 5 minutes to toast the coconut. Cool & store in air tight containers. Enjoy cold with almond or regular milk.