Muesli Mix Ingredients
1 cup sprouted buckwheat (dehydrated and lightly ground)
1 Tablespoon sesame seeds ( raw or toasted)
|Ground Sprouted Buckwheat & Sesame Seeds|
1/4 cup raw pumpkin seeds, coarsely ground
2 Tablespoons raw pecans, coarsely chopped
1/4 cup raw walnuts or almonds, soaked, dehydrated, and chopped
1/2 cup raisins
2 Tablespoons desiccated coconut, unsweetened
3/4 cup popped Amaranth, (or sprouted and dehydrated)
1/8 teaspoon Himalayan pink salt
1/2 teaspoon ceylon cinnamon powder
1/4 teaspoon lucuma powder (optional )
2 1/2 cups almond milk
2 dates or figs, chopped (optional)
|Add Pumpkin Seeds|
In advance, for an amazing nutty flavor, I pop amaranth, but you can sprout and dehydrate in advance as well. Follow directions below for popping amaranth.
Soak overnight, and dehydrate all brown skinned nuts, and store in refrigerator.
Now you have these ingredients readily on hand when you need them.
|Add Pecans/Nuts, Raisins, Coconut, etc.|
NOW...EASY PEASY...In large bowl add all ingredients, except almond milk. Mix well.
HOW TO SPROUT BUCKWHEAT
HOW TO POP AMARANTH
Heat a deep soup pot on high. If the pot is not hot enough, the Amaranth will not pop. TEST by dropping a sprinkle of Amaranth into pan. If it does not pop within 30 seconds, the pot is not hot enough and Amaranth will burn, but not pop.
Drop 1 - 2 tablespoons of Amaranth onto the pot at a time and stir constantly with a wooden spoon. You can also put lid on pan, but will have to continuously shake the pot over the heat... and it only takes 30 seconds to pop. I burned my first two batches. The pan was not hot enough, and I let it sit too long. When it pops, you will know it.
Store in glass jar in refrigerator for up to 5 days.
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