Written by Monica Kovacs, CNP
Growing up I rarely remember having family breakfasts where we all sat around the table and enjoyed a well-prepared meal...except maybe on special occasions. Instead, I used to hit the snooze button about fifty times until I had three minutes left to get ready, during which time I would pour myself a bowl of cereal and shovel it into my mouth at lightening speed.
Needless to say, a lifetime of starting my day with dairy, wheat and sugar led to some unpleasant digestive problems and food sensitivities. Even many of the so-called healthy cereals out there are wheat-based and contain a generous amount of sugar.
Some mornings though (actually...most mornings) I'm just too lazy and rushed to get out my blender and chop things for a smoothie, or get out the pot and make a bowl of porridge. I just want the simplicity of: cereal, almond milk, bowl, eat.
To solve my dilemma, I started creating my own cereals. Raw buckwheat groats are one of my favourite bases to use since they're gluten free and sprout quickly. Nutritionally packed, they are high in iron, manganese, magnesium and zinc. I use raw honey instead of sugar as a sweetener for its antibiotic, anti-fungal, antioxidant and enzymatic properties.
This particular recipe has flaxseeds and hemp seeds, which are high in anti-inflammaotry omega-3's and fiber. The raw cacao nibs give you a boost of magnesium and serotonin. And to top it all off, the spices in this cereal make your whole kitchen smell like Christmas while it's in the dehydrator. Once you make a big batch, you're good to go for a while so on your next lazy morning you can just pour it into your bowl and eat.
Raw Chocolate Orange Spiced Granola
2 cups raw buckwheat groats, soaked for 1 hour+, or sprouted
1/4 cup ground flaxseeds
4 tbsp hemp seeds
3/4 cups raw honey
1 1/2 tsp pure vanilla extract
1 tsp cinnamon
1/2 tsp cloves
2 tbsp orange zest
2 packets stevia
1 1/2 tsp sea salt
1/2 cup raw cacao nibs
Place soaked buckwheat in fine mesh colander and rinse off starchy residue.
Place buckwheat in a food processor and pulse until soupy but still a bit chunky. Mix with remaining ingredients in a bowl.
Pour mixture onto Teflex-lined dehydrator trays (or parchment-lined baking sheets, if you don't have a dehydrator) and spread about 1/8- inch thick. Dehydrate at 115F for 8 to 12 hours until top is dry and it peels away from sheet easily. Remove sheet and flip (don't worry if it breaks - just flip the pieces individually) and continue dehydrating for a few more hours until completely dry and crunchy. Break into pieces and store in an airtight container in the fridge for up to a few weeks.
*If you don't have a dehydrator, you can try this recipe in the oven at the lowest temperature with the door propped slightly open.
Monica is a Holistic Nutritionist, Personal Trainer, Reiki practitioner and food lover. She believes in bringing fun and creativity into all aspects of life, including the kitchen. Click here to find more recipes and articles on her Facebook page.