PALEO DEHYDRATOR NUT CLUSTER MUESLI
Posted on March 12 2018
Grain free, GAPS & SCD activated muesli
Are you looking for a healthy breakfast cereal to compliment your homemade yoghurt in the mornings? Then look no further. This grain free, nut cluster muesli is packed with healthy fat, vitamins, antioxidants and fibre. Served with homemade yogurt, it is a super nutritious start to the day.
Nut cluster muesli is also a great trail mix. Perfect for that 3pm pick-me-up!
NUTS AND TOXINS ALERT
There’s no doubt that nuts are crazy good for you as well as being delicious, but did you know that nuts can be tricky to digest? Yep, nuts are full of nasty toxins that can cause quite a lot of digestive irritation. It’s only when nuts are activated that they can truly share all of their power food goodness.
WHAT IS ACTIVATION?
Activated nuts are nuts that have been left to soak in salted, warm water for a time, then left to slowly dehydrate and return to a dry, crispy state. Think of activation as simply washing away all the nasty stuff and, leaving you with pure, nutty goodness. The best thing is; nuts actually taste better when they are activated. Your taste buds and your gut will thank you!
WHY USE A DEHYDRATOR?
High heat destroys the innate goodness of nuts so, after activation, slowly dehydrating them is the only way of returning them to their original crispness while retaining all the nutrients. It takes a while but it’s worth the wait! Muesli has never tasted so good. You can try a slow oven but a dehydrator guarantees perfect, crispy muesli each and every time! No-one likes burnt nuts.
2 cups raw almonds
2 cups of raw macadamias
1 cup pepitas
2 teaspoons of Himalayan salt
2 teaspoons of cinnamon
1 cup organic raisins
1/3 cup water
2 cups shredded coconut
3 tablespoons coconut oil
1 tablespoon of raw honey or maple syrup (optional depending on your sweet tooth)
1. Place the almonds, macadamias and pepitas in a large ceramic or glass bowl.
2. Fill the bowl with luke warm water, sprinkle with salt and cover with a fresh tea tool.
3. Love the soaking nuts sit somewhere warm, but not in direct sunlight, for at least 8 hours. Overnight is perfect.
4. After the soak, tip the nuts and seeds into a colander; rinse well and leave to drain.
5. Add the raisins and water to a small saucepan and bring to a simmer. Stir continuously until the water has virtually evaporated.
6. Remove from the heat and add the coconut oil, cinnamon and optional honey.
7. In a large food processor, blend the raisin mixture to form a smooth paste.
8. Add half the nuts and blend until they are a grainy paste. You might need to stop to scrape down the sides a few times.
9. Tip the nut mixture into a large bowl.
10. Grind the remaining nuts and ad to the bowl
11. Add the shredded coconut and mix well to incorporate
12. Spoon the mixture out onto 6 dehydrator trays.
TIP: Keep in mind that air must circulate throughout the trays. Thin layers of muesli mixture dehydrates best. Also, keep the mixture in clusters to ensure lovely, crispy lumps form in your muesli.
13. Set the dehydrator to the lowest setting and leave for a minimum of 12 hours. It may need twice that, depending on the quantity on each tray and how much air can circulate.
NOTE: It is important that the muesli is completely dry and crisp for storing. Moist nuts may go mouldy! Nut cluster muesli will stay fresh for months in an air-tight container.