Crunchy and naturally sweet, this coconutty Paleo Muesli is a hardy and delicious grain-free breakfast.
An easy recipe, these delightful Paleo granola clusters are also vegan and dairy-free.
Ingredients:
Organic Activated Sunflower Seeds,
Organic Coconut Chips,
Organic Activated Flax Seeds,
Organic Activated Pumpkin Seeds,
Organic Activated Cashews,
Organic Raw Cacao Nibs,
Organic Activated Brazil Nuts,
Organic Activated Almonds,
Organic Activated Chia Seeds
Instructions
I often use a variety of nuts and seeds in this recipe . Some nuts and seeds contain fairly high amounts of omega-6 fatty acids.
My rule is to have plenty of omega-3 rich foods to compensate and to create a healthy ratio of omega-6 to omega-3 fatty acids in our diet.
If you have the time, you might like to ‘activate’ the nuts and seeds to reduce the phytic acid content. Phytic acid decreases the absorption of minerals in the food consumed, and it just so happens that nuts and seeds are fairly high in it.
Most plants have phytic acid in them so it’s not a huge issue but you have to be aware and ideally learn how to prepare certain ingredients.
To reduce the phytic acid you have to soak the nuts and seeds in water with a little salt for 4-6 hours. I use different bowls for different nuts and seeds. Then, rinse and pat dry the nuts with a paper towel and spread them in a thin layer on a baking tray or two.
Pop in the oven to dehydrate the nuts and seeds back to dried using very low temperature (65-70 °C/150 °F) for 3-4 hours, stirring twice.
Having said all that, most of you probably don’t have the time to do all of that so just enjoy your granola with regular nuts and seeds and limit to eating it a couple of times per week.
This paleo granola is baked in the oven for that extra crispy finish. While it’s baking hot, the natural sweeteners stick the mixture together creating those perfect grain-free muesli clumps.
