I’ve been on the lookout for new breakfast recipes ever since I discovered that eggs don’t sit very well with me. Granola has never been a go-to for me, but as it is one of my dad’s favourite breakfasts I thought I’d give it a try.
While many nuts are high in Oligosaccharides, there is a way to reduce it to edible levels! By soaking the nuts overnight, a technique called sprouting, many of the indigestibles are drawn out. Begin this recipe by soaking the sunflower seeds, sesame seeds, pumpkin seeds, macadamia nuts, hazelnuts, walnuts, almonds and cashews.
In the morning, drain the nuts and seeds, spread evenly on a baking tray and dry slowly in the oven at 170°F for several hours. Once the nuts are mostly dry, remove from the oven and crush the large nuts. Mix in the chia seeds, flax seeds, hemp hearts and shredded coconut and return to oven at 200°F until everything is crispy and toasty.
Heat ghee over medium heat and toss the nut and seed mix until lightly browned then mix in spices. In a small pot, combine remaining ghee with maple syrup and heat until almost boiling. Quickly pour over nut and seed mix and quickly stir to coat evenly. Spread back out on baking tray until cool.
Serve this with thick, lactose-free yogurt
- 1.5 tbsp sunflower seeds
- 1.5 tbsp sesame seeds
- 1.5 tbsp pumpkin seeds
- 1.5 tbsp chia seeds
- 1.5 tbsp ground flax seeds
- 1.5 tbsp hemp hearts
- 1/4 cup macadamia nuts
- 1/4 cup hazelnuts
- 1/4 cup walnuts
- 1/4 cup almonds
- 1/4 cup cashews
- 1/4 cup shredded coconut
Spices (your choice, mix and match, total of 1.5tsp)
- 2 tbsp ghee
- 2 tbsp maple syrup
Combine sunflower seeds, sesame seeds, pumpkin seeds, macadamia nuts, hazelnuts, walnuts, almonds and cashews
Cover with water and let soak overnight. This 'activates' the nuts and seeds, drawing out much of the Oligosaccharides which can be an IBS trigger.
Spread evenly on a baking tray and bake at 170°F until dry
Remove from oven, cool slightly and crush large nuts
Add the chia seeds, ground flax seeds and hemp hearts to the mix and return to oven at 200°F until everything is toasty and crispy
Heat 1 tbsp ghee in a wok over medium heat
Add nut and seed mixture and toss until brown
Add your desired spices
Bring remaining ghee and maple syrup to a boil in a separate pot
Combine quickly and thoroughly into nut mix
Spread mix evenly on baking tray and allow to cool completely