27 Feb Protein Packed Spirulina Crunch
If you’re looking for a fun, tasty protein boost to your salads, soups or snacks, you may wish to give this recipe a try. This will also lend some nice texture and “crunch” to your food – giving it some nice variety.
While easy to make, it does take a little time if you choose to soak the seeds and use a dehydrator. Fair warning – some advance planning is required! I will often soak seeds/nuts first thing in the morning, then drain/rinse in the early evening so that whatever I’m making can then be dehydrated overnight. Sounds labour-intensive, but it’s really just finding a pattern that works for you. Of course, you can make this without first soaking, and you can use your oven – just be mindful to set on lowest setting and keep an eye on it. It is suggested to soak nuts and seeds so that they’re easier to digest, and using a dehydrator instead of an oven helps retain important nutrients that are otherwise lost with heating.
Raw Spirulina Crunch
- 1/2 cup buckwheat groats (raw, not roasted)
- 1/2 cup raw sunflower seeds
- 1/2 cup pumpkin seeds
- 1 teaspoon spirulina
- 1 teaspoon turmeric
- 1 teaspoon garlic powder (not salt!)
- 1 teaspoon onion powder
- 2 tablespoons Shoyu or soy sauce
- 1 tablespoon nutritional yeast
Soak groats and seeds for 2 – 8 hours. Drain and rinse well. Add to bowl and then add remaining ingredients. Incorporate well and then spread on dehydrator sheet or baking sheet if using oven. Line dehydrator sheet with non-stick “teflex” liner or parchment paper. Dehydrate at 114 – 120 degrees for 12 – 14 hours (or when crisp and dry), or, using oven – set on lowest temperature and check frequently until dry. Store in an airtight container.