Mixed Sprouted Nuts and Seeds Granola, Grain-free and Soaked
1 C almonds
⅔ C walnuts
⅔ C pecans
½ C pumpkin seeds, raw & shelled
½ C sunflower seeds, raw & shelled
Put almonds in a glass bowl
Put walnuts and pecans in a glass bowl
Put seeds in a glass bowl
Soak nuts and seeds in filtered water with 1 T raw milk whey, for 8-12 hours to help break up the anti-nutrients / lectins. If you don’t have whey, then just filtered water is fine.
After soaking time, peel almonds. Remove ⅓ of this amount and reserve in a bag in the freezer until later. Chop the rest of them. Chop walnuts and pecans, medium.
Mix all nuts and seeds together and spread out on a cheesecloth on a dehydrator sheet. Dehydrate on a medium heat for 12 hours.
Remove nuts & seeds from cheesecloth and place into a mixing bowl.
Add:
⅔ C sugar-free coconut flakes
⅔ C sugar-free dehydrated banana slices, chopped
Mix all ingredients in a mixing bowl. Optional: take out about ¾ C of it and put it in a food processor to grind into a finer flour, but not into a butter paste. Pour back into the mixing bowl.
In the mixing bowl of nuts & seeds, add:
¼ tsp Himalayan salt and mix.
Take the reserved almonds and place in the food processor. Process fine into almond butter paste.
Place the oven wire rack on a higher placement closer to the top.
Preheat the oven to 325°F or Convection Bake 300°F.
In a small pot, put:
¼ C coconut oil or MCT oil if you have it
¼ - ⅓ C honey, to taste
1 tsp vanilla
(Optional: ½ tsp cinnamon, to taste)
Heat until warmed / liquid-like. Mix together thoroughly.
Pour honey/oil mixture over nuts & seeds mixture and mix it all together.
On a half-sheet baking sheet, place a full length of parchment paper.
Pour mixture out onto the paper and spread it out evenly, breaking it up into chunks.
Bake for 10 minutes. Pull out the baking sheet, stir the mixture, and return it to the oven.
Bake for 10 minutes. Pull out the baking sheet, stir the mixture, and return it to the oven.
If the mixture looks lightly golden brown, then turn off the oven but keep the mixture in the oven for another 10 minutes with the oven off. Otherwise, if it still looks pale, keep the oven on to bake for another 10 minutes.
Remove the pan from the oven, remove paper from the baking sheet, and let the mixture completely cool. Store in an airtight container. We use a ½-gallon glass jar.
(We now double this recipe)
Amy Heaton
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