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.
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 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, WFN’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 WFN Quinoacooked
- 1/2cup WFN Just Raw Pumpkin Seeds(or WFN activated pumpkin seeds)
- 1/2cup WFN Just Raw Sunflower Seeds(or WFN activated sunflower seeds)
- 1/2cup WFN Fine Coconut Flakes
- 1/2cup raisins
- 4tablespoons WFN Centrifuge-Extracted Coconut Oildivided
- 4tablespoons WFN Coconut Syrupdivided
- 1teaspoon vanilla extractdivided
- 2teaspoons WFN Ground Cinnamondivided
- 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.
- Emily Uebergang