Pine Nut Crunch Cereal

This recipe requires advanced planning but then makes a very easy breakfast. It 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: 2Hands-on: 10 minutesTotal: 1 day 10 minutesDifficulty: Easy

Serves: 2

Ingredients

  • ½ Tbsp. pumpkin pie spice
  • ¼ tsp. salt
  • ½ cup pine nuts
  • 1 cup buckwheat groats, after soaking or sprouting
  • ¼ cup green pumpkin seeds
  • ½ cup sunflower seeds, soaked
  • 2 Tbsp. maple syrup
  • 1 Tbsp. lemon juice
  • 2 cups almond milk yogurt
  • 2 cups chopped mango

Directions

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

Recipe Information

Serves: 2

Ingredients

  • ½ Tbsp. pumpkin pie spice
  • ¼ tsp. salt
  • ½ cup pine nuts
  • 1 cup buckwheat groats, after soaking or sprouting
  • ¼ cup green pumpkin seeds
  • ½ cup sunflower seeds, soaked
  • 2 Tbsp. maple syrup
  • 1 Tbsp. lemon juice
  • 2 cups almond milk yogurt
  • 2 cups chopped mango

Directions

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

Nutrition Information

Nutrition Information
Amount per serving
Calories840
Total Fat48g
Saturated Fat7g
Cholesterol0mg
Sodium350mg
Total Carbohydrate91g
Dietary Fiber13g
Sugars51g
Protein22g