Activated Seed Granola (a grain-free, nut-free granola recipe!)
Activated seed granola??
Maybe you saw the title of this post and were amused by the word activated.
Does that mean the little pepitas are pumping weights at the gym or the sunflower seeds are running a marathon on the weekend?
Much to my inner child’s disappointment, no.
What this does mean, however, is the seeds used in this recipe have been soaked and dehydrated at a low temperature to maximize the amount of nutrition you are getting from them when eaten.
So you can go forth to the gym and pump weights or run a marathon if you are so fancy, knowing you are fueling your body the best way you can.
How To Activate Your Seeds
Soaking your seeds helps to reduce the naturally occurring phytic acid which can block nutrient absorption in your body. In doing so, your body can extract more of the vitamins and minerals which make seeds such a wonderful addition to your diet.
You can read more about this here –> How To Soak & Dehydrate Nuts. This same process can be replicated for seeds, except they only need to soak for half the time and only need half the amount of salt. The Cliff’s notes for this process are:
- Place raw seeds in a glass jar and submerge in lukewarm, filtered water (approximately 2 cups of water to 1 cup of seeds).
- Add a teaspoon of high quality sea salt per 1 cup of raw seeds and stir in to dissolve the salt.
- Place the lid on the jar, or using an elastic band, secure some cheesecloth over the jar (just to keep critters out).
- Soak overnight or for up to 12 hours.
- After soaking, rinse the seeds thoroughly in a colander.
- Spread the seeds out on a dehydrator tray and dehydrate for 24 hours on the “nuts and seeds” setting (no more than 150 F).
And, if you’d rather just cut to the chase and buy pre-activated seeds, Wildly Organic’s got you covered.
Activated Seed Granola (A Grain-Free, Nut-Free Granola Recipe!)
I’m a big fan of granola. This stuff is highly addictive. Whether you like to eat it for breakfast or as a snack on the go, it’s highly versatile and customizable.
Gone are the days of the sugar-laden and refined oil-saturated granola. You can make your own that’s full of enzymes and protein from plant-based sources!
In addition to activated seeds, cooked, then baked, quinoa gives this granola a lovely crunch.
Quinoa is, in fact, a seed rather than a grain and makes a great addition to this nut-free granola. While I personally don’t have any nut allergies, I sympathize with those who do. It’s hard to find a breakfast cereal without nuts, especially a nut-free granola recipe!
This granola pairs well with seasonal fresh fruit and creamy homemade yogurt drizzled with raw honey or maple syrup.
Have you ever made nut-free granola with activated seeds?
- 2cups quinoacooked
- 1/2cup Wildly Organic Pumpkin Seeds
- 1/2cup Wildly Organic Sunflower Seeds
- 4tablespoons Wildly Organic Coconut Oildivided
- 4tablespoons Wildly Organic Coconut Syrupdivided
- 1teaspoon vanilla extractdivided
- 2teaspoons ground cinnamondivided
- 1/2cup Wildly Organic Small Coconut Flakes
- 1/2cup raisins
- 1tablespoon Wildly Organic Organic Chia Seeds
Preheat the oven to 350F.
Line a baking tray with baking paper.
Add cooked quinoa to a mixing bowl and stir in 1 tablespoon of coconut oil, 1 tablespoon of coconut syrup, the 1/2 teaspoon of vanilla extract and 1/2 a teaspoon of cinnamon.
Bake in the oven for 10 minutes.
Meanwhile, prepare the seeds by mixing them with the remaining coconut oil, coconut syrup and cinnamon.
Now take the tray out of the oven and with a spatula, carefully turn the quinoa so it can bake evenly. Spread the seed mixture on top and bake for another 10 minutes.
Take the tray out of the oven and turn the ingredients again. Finally, spread the shredded coconut or flakes and bake for a final 5 minutes.
When finished, and you can see a nice golden color on the coconut, allow the tray to cool completely.
Stir through the chia seeds and raisins.
Store in an airtight container.
- This granola will keep in an airtight container for 5 to 7 days.
- You can store it in the fridge for up to 2 weeks, but it will lose its crunchiness this way.
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