Breakfast can be sort of difficult when on a grain free diet (and/or a nut free diet). Ever try purchasing a cereal that's grain free, nut free, cane-sugar free, and vegan. Ha ha. Good luck. If one exists is't probably off-the-charts expensive (or comes in a 4 ounce bag). Over the years I've adopted the motto: If you can't find it, make it, which has served me well. I said good-bye to store bought cereals a while ago for several reasons. But now I have only two reasons: it's cheaper and healthier to make at home. That's really the bottom line. I hope you give this cereal a try. You can add just about anything to the base of seed mixture, so get creative. I also must mention that my kids LOVE this recipe, as well as the apple cinnamon recipe, for breakfast or snack. They literally squeal when they get up and see this breakfast waiting for them at the table. Now that's a great way to start the day!
Raw Strawberry Chocolate Cereal
nut free, grain free, dairy free, cane-sugar free, vegan
-2 cups organic raw sunflower seeds
-1 cup organic raw pumpkin seeds
-1 cup shredded coconut
-1/4 cup raw hemp seeds
-3/4 cup coconut sugar
-2 1/2 cups fresh strawberries (small chop)
-1/4 cup + 2 tablespoons raw cacao powder
-3 tablespoons chia seeds
-1 teaspoon liquid stevia
-1 teaspoon ground chia
-1 teaspoon psyllium husk
-1/4 teaspoon salt
1. In a large bowl add the sunflower seeds and pumpkin seeds and cover with filtered water (about 2 inches over) and soak for at least 8 hours. I like to soak mine as long as I can, so I gave mine about 15 hours.
2. After they have soaked, drain and rinse (do not pat dry or try to dry the seeds, you need the moisture).
3. To a large bowl, add the wet seed mixture and all the other ingredients and mix well with your hands. This is the really best way to incorporate all the ingredients. Here is the dehydrator I use. 4. I spread the mixture onto these screens (which come with the dehydrator). I do not use these fruit roll sheets.
Make sure the seed mixture is in a nice thin layer so it dehydrates evenly and thoroughly.
5. I set my dehydrator between 110 - 115 degrees, put in the laundry room and let it rock. After about 18 hours I check for the crisp level. I dehydrate longer until that perfectly crisp texture is achieved.
6. The final mixture will be very stiff and pop out in a sheet. Break into pieces and store in an air tight container. This will keep for weeks. But it never lasts that long.
Here is what the cereal looks like when finished.
It's very crispy and brittle.
This batch makes a nice amount.
I store in glass containers in the cupboard.
Interested in another raw cereal?
See HERE for a Raw Apple Cinnamon version