Crispy Breakfast Cereal

22 May
 
Before I married my husband, I think he could have survived eating boxed cereal for breakfast, lunch and dinner.  Even now, I think he misses it – albeit secretly.  My son is more vocal and he does ask for Wheetabix sometimes and I cringe.  I cringe because I used to buy it.  I cringe because I cannot believe I once thought that  Wheetabix was a healthy choice.  I cringe because my son and husband loved it so much. I cringe because I feel I am taking something away from them that they like and enjoy.  But when I cringe, I am  also determined to create something healthier  and something they will enjoy – so the boxed cereal is not missed.  We have eaten full raw breakfasts – but they wanted more variety: we couldn’t have raw green smoothies, raw pudding, raw oatmeal and raw yoghurt everyday.  So, I’ve come up with a master raw crispy breakfast cereal recipe using fresh whole organic grains.  Fresh organic whole grains provide vitamins and minerals, unlike the refined, GMO ridden and over-processed grains and cereals which cause toxins in the body. 
Place in a food processor until mixed well:
3 1/2 cups of soaked grains (3 hours for buckwheat, overnight for oat groats, overnight for wheat berries,  overnight for barley groats, 3 hours for quinoa and sprouted if desired…)
2 pieces fruit like apple, optional
3/4 cup honey or other syrup or 1 1/2 cup dates or other dried fruit (common sense required here – we want a porridge like batter, e.g. for the quinoa use the dried fruits, for buckwheat use the syrup)
2 tsp sea salt
1 vanilla bean, scraped
1 tsp ground cinnamon
add enough water to make a pourable consistency
Place on a texflex sheet and spread well.  Dehydrate at 105F until crispy.  Store in fridge for several weeks.  Serve with dried fruit or banana and nut milk.

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