What do you eat for breakfast? If you’re like the majority of the US, your cupboards are lined with sugary cereals, and your freezer with processed, frozen snacks. While foods like PopTarts and Fruity Pebbles are scrumptious (for a reason – they’re designed to be!), they are less than optimal for your health.
They include some of the worst health offenders: refined sugar, preservatives, artificial sweeteners, low-quality animal products, and are extremely processed.
You don’t need or want that in your body.
Which is why making your own scrumptious gRAWnola is the best option ever. It’s super simple, and – as the guests at the latest retreat have exclaimed – is DELICIOUS!
This version is a Fruity-Banana Nut gRAWnola, and I know you’ll love it as much as we all did.
I served it with some Mango-Banana-Vanilla smoothies, fresh bananas, and freshly made Coconut Milk.
Fruity-Nut Banana gRAWnola
Preparation Time:
Kitchen Time: 30 Minutes
Dehydrating Time: 14-16 hours
Sprouting Buckwheat: 2 Days
Serving Size:
Ingredients:
Mix:
3 Cups Soaked and Sprouted Buckwheat
This is an investment of time, but is SO worth it! When you soak your buckwheat overnight, then sprout it for two days, it becomes a ‘highly energized’ live food – and technically a vegetable. But dried, it tastes like Rice Krispies! Try it out – follow the guide here.
1 Cup Almonds
2 Cups of your Seed of Choice (examples: pumpkin, sunflower, hemp, chia)
1 Cup Dried Fruit (cranberries, raisins, apples, etc…) Add more if you like!
Puree:
1 Cup Dates
1 1/2 Cups Bananas
2 tsp Cinnamon
1 tsp Vanilla Extract (pure, non-alcohol)
1 Cup Berries (mine were frozen strawberries)
1/2 – 1/4 Cup Water (if needed)
Directions:
1) In a medium-sized bowl, stir together your sprouted buckwheat, nuts, seeds, and dried fruit.
2) In a high-speed blender, combine all puree ingredients on high until well-combined.
3) Scrape into your medium-sized bowl, combine all ingredients and stir until well combined.
If you’re a cinnamon-fiend like me, add more!
4) On parchment paper or teflex sheets, separate your batch into two portions, and spread onto two different dehydrator trays.
5) Spread 1/2 inch thick. You want it to stick together so when it is dry, you can crumble it.
6) Dehydrate for 12-14 hours, then flip (peel off teflex sheet or parchment paper) and dehydrate another 4-5 (if needed. I am in the jungle where things re-hydrate super quickly).
Enjoy!
It makes a great snack, can store in an air-tight container or zip-lock baggie for 2 weeks, and/or can go with you to work and help keep your munchies at bay.
If you liked this recipe, please comment, and I’ll create some more super-food versions, as well as a Choco gRAWnola to keep your heart, body, and soul nourished.
Enjoy this with some almond milk (just substitute fresh coconut meat if you prefer), and blossom with beauty, abundance, and health from a breakfast sourced from nature.
It doesn’t get any better than that!
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You deserve to have glowing, lasting health.
Bloom for Life,
Amanda Froelich
