27 Feb Protein Crunch 2.0
Our favourite way to enjoy this is sprinkled on an avocado (the ultimate fast food), but we also enjoy putting it in salads, on top of veggies, or simply eaten by the handful.
I usually make this with maple syrup, but this time I used raw honey as the sweetener, so this makes this batch truly raw.
I like to soak the seeds and buckwheat groats first as this makes for easier digestion. You could skip this step of course to save time. I also use a dehydrator, but the recipe could certainly be adapted for an oven…it just won’t technically be “raw”, and you have to really watch as seeds go from “perfect” to “overdone” (aka burnt) in no time.
Protein Crunch 2.0
2 cups raw pumpkin seeds
1 cup buckwheat groats
1/4 cup gluten-free tamari
2 tablespoons raw honey
2 teaspoons garlic powder
2 teaspoons onion powder
pinch of sea or mountain salt (optional)
Soak the seeds and groats for at least 2 hours. Rinse very well. Toss with tamari, honey, garlic and onion powders. Spread evenly on teflex covered sheets (I used 3). I sprinkled with just a wee bit of mountain salt (seriously Brenda, just a small amount). Set dehydrator to 114 degrees (any higher and it’s technically not raw…and the “raw police” have been out!) and it should be done in 12 – 14 hours. Of course times vary depending on humidity etc. I like to check part way through, and give it a gentle toss to help with dehydrating.
Store in air-tight containers. This usually goes quickly in our house so I don’t need to refrigerate, but it’s probably best to keep in the fridge.