|Activated nuts and seeds for 'Grain-no-la' recipe|
Nuts and seeds contain 'phytic acid' and enzyme inhibitors which forces the human digestive system to work overtime causing indigestion and a heavy, bloated feeling in the gut.
The way to reduce phytic acid and enzyme inhibitors is to soak, sprout and/or ferment the nut or seed. Sprouting is the basis of all plant life, concentrating nutrients and unlocking the germ of the seed to reveal its inner life. Soaking and dehydrating nuts and seeds at low temperatures provides superior nutrition and digestibility.
This bark is a bit delicate, any chunks that crumble can be set aside to have with fruit and yogurt or just eat it out of the bag!!
This recipe gives instructions to split the mixture into 2 small batches, then once chopped, mix them thoroughly together in a large bowl. You may need to split the mixture into more small batches, depending on the size of your food processor.
|Allow to cool completely on the parchment lined pan|
2 Tbsp. water
2 cups activated walnuts
1 cup activated cashews
1 cup activated almonds
1 cup activated pumpkin seeds, pepitas
1 cup activated sunflower seeds
1 cup unsweetened shredded coconut
3 Tbsp. melted coconut oil, cooled
1/2 cup organic pure maple syrup
1-1/2 Tbsp. pure vanilla extract
1 tsp. ground cinnamon
1/2 tsp. fine Celtic sea salt
- Preheat the oven to 300F and line 2 half sheet (13"x18") bake pans with parchment paper.
- In a small bowl, whisk together the egg white with water until bubbly and slightly foamy. Add the cooled melted coconut oil, maple syrup and vanilla. Stir to combine.
- Into a large bowl, measure 2 cups walnuts, 1 cup cashews, 1 cup almonds, 1/2 cup pumpkin seeds, 1/2 cup sunflower seeds, 1 cup coconut, cinnamon and salt. Mix and put half of the nut and seed mixture plus half of the liquid into a food processor. Pulse until well chopped and combined, but leave the mixture nice and chunky. Dump into a large bowl. Repeat with the other half of the nut and seed mixture and liquid mixture, pulse until chunky. Add to the already processed mixture in large bowl.
- To this mixture add the remaining 1/2 cup each whole pumpkin and sunflower seeds. Mix thoroughly using a wooden spoon or your hands with disposable gloves.
- Divide the mixture on the parchment lined bake sheets, spread into an even layer and bake for 20-30 minutes or until golden brown and crispy. Keep an eye on it while baking as it can go from done to burned quickly.
- Remove pans from the oven and allow to sit at least 20 minutes to cool completely. DO NOT stir or break it up until completely cooled.
- Use your hands to gently break the bark into chunks
- Once cool, store the Grain-no-la Bark in a zip type bag in the fridge for up to 2 weeks... if it lasts that long!!
|When completely cool, gently break into chunks|
Recipe by Sally Rae
Photos by Sally Rae