I like to have things to snack on that are sugar-free and grain-free. This “granola” satisfies that crunch craving. You can eat this as a snack or serve as breakfast. Soaking the seeds for 10 – 12 hours starts the sprouting process and makes it easier for you to digest the nuts and seeds. Serve with organic, sugar-free almond milk and you have a delicious breakfast. Bon Appetit!
4 cups almonds
6 cups sunflower seeds
3 cups flax seeds
4 cups blueberries – frozen or fresh
1 cup coconut oil, melted and warm
Stevia to taste for sweetening to your liking.
3 tsps. cinnamon
2 tsp. nutmeg
1 tsp. cloves
Pour these nuts and seeds into separate bowls.
Cover with clean water and let sit for 10-12 hours.
Drain and rinse well. No need to rinse the flax seeds since they are quite sticky.
Grind the almonds and sunflower seeds in a food processor so they are quite fine but not mushy.
Pour into large bowls and add the flax seeds. The flax seeds will feel very wet and sticky. Stir well.
Add the blueberries and stir well.
Mix the coconut oil, stevia and spices all together and pour over the seed mixture.
Stir well.
Spread this on dehydrator sheets and dehydrate at 115 F for about 12 hours. Make sure the seeds are very dry.
If you do not have a dehydrator, use the lowest temperature in your oven and dry until the seeds are no longer moist and feel crunchy to the touch and taste.
Store in glass airtight containers, preferably in the fridge. Enjoy!