Gluten free
A quick word:
We hear a lot about activated nuts and seeds today, and for good reason. By activating our nuts and seeds we “switch on” the beneficial enzymes within them to allow them to be more digestible. Activating our nuts and seeds also gives our bodies greater access to their life enhancing nutrients by increasing their bio-availability.
The first stage of activating requires soaking the nuts and seeds in water for several hours. It’s during this stage that the nut’s phytic acid, which interferes with our digestive processes, is drawn out making them more digestible. It is also at this stage that the nuts and seeds are activated and the living enzymes have been awakened!
We then take this one step further by dehydrating them very slowly, keeping the temperature under 45 degrees Celsius to maintain these beneficial enzymes. The result is a beautifully crunchy, light pop and crackle in the mouth full of goodness. It’s definitely worth the little extra love and attention!
EQUIPMENT NEEDED:
4 x 1 litre containers or bowls for soaking
A dehydrator OR oven with 2-3 large baking trays lined with baking paper
Large mixing bowl
Strainer
Saucepan
A couple of tea towels for draining the wet nuts and seeds
An airtight container for storing
INGREDIENTS:
I recommend all organic if possible
500g x buckwheat kernels
125g x raw almonds
125g x pepitas
125g x sunflower seeds
125g x coconut flakes
125g x favourite dried fruits (sultanas, figs, apricots, raisins, cranberries etc.)
About 1 cup x raw honey
1/4 tsp x ground turmeric
4 tablespoons x rice syrup
1 tsp x cinnamon ground
1 tsp x vanilla powder or paste
1/2 tsp x ground fennel seed
1/4 tsp x ground cardamom
1 tsp x orange zest – white removed and finely chopped (optional)
HOW TO MAKE:
- Soak nuts and seeds separately in water for at least 5 hours or overnight.
- Meanwhile, warm the rice syrup with the Turmeric and some of the vanilla until it is runny. Mix well through the coconut and toast in the oven @ 170 degrees Celsius on a tray lined with baking paper until golden. This will take anywhere from 5-10 minutes depending on your oven.
- Be sure to stir every two or three minutes to ensure it toasts evenly.
- Rinse, drain and dry well. Make sure there’s no water accumulating beneath them otherwise they will stick to the baking paper in the oven.
- Coat all soaked ingredients in honey, spices and orange zest. Keep buckwheat separate from other ingredients.
- Spread evenly on baking trays lined with baking paper or silicon and dehydrate in oven overnight on lowest fan forced setting. Keep door slightly open with a ramekin.
- Remove and leave to cool completely before mixing together & adding the dried fruits and toasted coconut.
STORAGE AND SERVING:
This goes well with an almond or coconut milk with a side of berries, coconut yoghurt or roasted pears…
Store in fridge in airtight container for up to 1 month.
What a perfect way to welcome the day.
Enjoy!
About The Chef:
Simon Favorito: Executive Chef and Head of Wholefood Education
Simon Favorito comes from a lineage of wholefood chefs & has spent over half his life helping people to discover the magic of wholefood medicine through the culinary arts as a chef, a natural health practitioner, coach & teacher.
Simon offers conscious event catering, educational courses and personalized coaching that combine natural health principles, wholistic nutritional, modern psychology, traditional & contemporary food philosophy to help individuals create their own life changing food culture.
You can find Si cooking and teaching at Billabong Retreat every week Wednesday to Friday. For information on Wholefoods medicine, recipes, workshops and courses, be sure to visit Simon’s Facebook page: Your Conscious Kitchen. or his Instagram Page