Looking for a grain free, sugar free breakfast alternative?
Soaking seeds or nuts and grinding them into a porridge is an extremely satisfying and delicious option.
While this may sound intimidating, it’s actually pretty easy. Like with many recipes, once you’ve done it a few times, it becomes simply a matter of following the steps, eventually from memory.
But first off, why soak seeds (and nuts) anyway?
Even though they are nutrient dense, raw nuts and seeds contain phytic acid. A natural protectant for the plant, phytic acid is an enzyme inhibitor which prevents the plant from sprouting prematurely but can potentially cause digestive problems for the human body. Putting it simply, just because seeds are considered to be good for you it doesn’t mean your body readily absorb the nutrients in them. Soaking them takes care of that problem.
The first step is to soak the seeds or nuts in water. I use a glass dish and cover the seeds or nuts completely with fresh filtered water. In our home, we have a reverse osmosis filter which we love. My daughter says, “Mom we have the best tasting water of anywhere. We should sell our water.” Totally worth the investment!
Super Seed Cereal
1 cup raw organic sunflower seeds
1 cup raw organic pumpkin seeds
4-6 cups of filtered water (so seeds are completely covered)
1 tablespoon sea salt or electrolyte concentrate
Heat water until warm enough to dissolve salt. Stir salt and water together until salt is dissolved. Place seeds in a glass or ceramic bowl. Pour “salt” water over them until they are completely submerged. Let sit, uncovered, at room temperature for approximately 8 hours. Rinse well in a fine colander. Place seeds in food processor or blender and add 1/2 cup of fresh filtered water. Blend or pulse until combined, adding more water as needed. It’s better to start with a small amount of water to give the mixture a more consistent texture, resembling oatmeal. If the mixture is too thick add more water or some milk.
With each serving: Stir in 1-2 tablespoons of hemp or chia seeds and 1/2 teaspoon of raw honey. Add some almond, cashew or coconut milk to make it more creamer. Top with fresh berries or sliced bananas. Sprinkle with cinnamon. May be eaten hot or cold.
Keep in sealed containers in fridge for 2 days or in the freezer. I use small Ball glass jars with plastic lids 🙂