Breakfast Nut Crisp
Ingredients
The crisp:
- 1 cup raw, unsalted sunflower seeds
- 1 cup finely ground cashews (food processor works well for creating nut meals like this)
- 1 cup unsweetened, dehydrated coconut with no additives (available at WFM in bins or TJs (cheap!))
- 1 Tbsp ground cinnamon
- ½ tsp ground nutmeg
- 1 Tbsp arrowroot
- 1 Tbsp vanilla extract
- ¼ cup coconut oil
- 1 Tbsp honey
- ½ tsp sea salt
- 6+ cups chopped fruit (My personal favorite is to combine ~5 1/2 cups unpeeled pears and ½ cup dried blueberries or currants. On retreat, we used a mixture of organic raisins and dried cranberries.)
15min prep
45min cook
60min total
Yields: 12-16 Squares
Directions
- Preheat oven to 375 degrees.
- Melt coconut oil and honey together in a small saucepan on medium heat. Cool; then stir in vanilla.
- Meanwhile, blend dry ingredients (nuts, seeds, coconut, cinnamon, nutmeg, arrowroot, and sea salt) together in a separate bowl.
- Pour the two mixtures together and blend well (clean hands are your best tool!), mixing thoroughly. Place in a large “lasagna” pan and tamp down to make a relatively smooth top surface.
- Bake for ~45 min. or until fruit is desired softness.
- Serve hot with vanilla sauce on side
Notes
Credit: SAFM Diamond Coaching Retreat September 2017, The School of Applied Functional Medicine
- To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
- I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
- More great resources for making your own bone broths:
- Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/
Could one conversation change your life?
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