Google+ Rawfully Tempting™: Muesli Breakfast Mix - "Cream of NO-Wheat"

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January 26, 2015

Muesli Breakfast Mix - "Cream of NO-Wheat"

I'm in LOVE with this delicious blend. Just so you know, some of these ingredients are not raw. Feel free to substitute with a sprouted/dehydrated version. It's Winter on the East Coast, and popped Amaranth and toasted sesame seeds bring out the flavor in this mix! This is one of the tastiest mixes I've made and a favorite in our home.

Muesli Mix Ingredients
1 cup sprouted buckwheat (dehydrated and lightly ground)
1 Tablespoon sesame seeds ( raw or toasted)
Ground Sprouted Buckwheat & Sesame Seeds
1/2 cup raw sunflower seeds, coarsely ground
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 - Sprout and dehydrate buckwheat and store in freezer.

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.
Using a Nut & Seed Grinder (or food processor) to pulse chop ingredients. Leave ingredients really chunky, or create a finer blend. It's up to you! When adding almond milk to finer blend, it creates a "Cream of Wheat" type consistency, with some crunchies mixed in. I like it this way. For a crunchier mix, I have another recipe very similar that gets mixed with wet ingredients and dehydrated, leaving crispy chards that can be eaten as a snack or broken up into a granola-like cereal. Both are fabulous!

NOW...EASY PEASY...In large bowl add  all ingredients, except almond milk.  Mix well.

Serve with fresh almond milk and fresh fruit.



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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