Pine Nut Crunch Cereal

This recipe uses soaked or sprouted seeds and buckwheat groats and is slow-baked in the dehydrator. It’s good as a meal, a quick snack, or food to bring with you when you go traveling.

Serves 2

Ingredients

¹⁄₂ tablespoon pumpkin pie spice

¹⁄₄ teaspoon salt

¹⁄₂ cup pine nuts

1 cup buckwheat groats, after soaking or sprouting

¹⁄₄ cup green pumpkin seeds

¹⁄₂ cup sunflower seeds, soaked

1 to 2 tablespoons maple syrup

1 tablespoon lemon juice

2 cups almond milk

1. In a bowl, mix together the spices with the pine nuts, buckwheat sprouts, pumpkin seeds, sunflower seeds, and maple syrup and lemon juice.
2. Spread mixture onto dehydrator trays and dehydrate at 115°F for 24 hours until crunchy. Serve in cereal bowls with almond milk and slices of fresh fruit.

Per Serving

Calories: 732

Fat: 43 g

Protein: 18 g

Sodium: 106 mg

Fiber: 10 g

Pine Nuts

Pine nuts are the edible seeds of pine trees. They are good sources of both protein and dietary fiber. The shell must be removed before the pine nut can be eaten. Unshelled pine nuts have a fairly long shelf life if kept in a dry, cold place like your refrigerator. Shelled pine nuts can go rancid fairly quickly within the course of a week to a few days depending on heat and humidity. If you do buy shelled pine nuts, be careful in your selection as there is a chance they could be rancid at the time of purchase if they have been improperly stored.