Breakfast Nut Mix | Dr. William Davis


Here a recipe from the Wheat Belly 30-Minute (Or Less!) Cookbook.

Here’s your answer to breakfast cereal—but this “cereal” has none of the problems of the stuff that lines an entire aisle at your supermarket. Serve this nut mix with coconut milk, almond milk, or dairy milk, cold or hot. Top with 1/4 cup fresh or frozen berries. It’s also a great accompaniment to yogurt, such as our oxytocin-boosting L. reuteri yogurt.

I make use of the modest fruit sugar in raisins. If  you’re serving the nut mix to your children and they prefer it sweeter, add just a bit of stevia or other benign sweetener. The use of a small quantity of raisins allows you to minimize the use of sweetener.

Makes 9 cups

1/4 cup raisins
1/2 cup coconut milk
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups raw sunflower seeds
2 cups raw pumpkin seeds
1 cup raw chopped pecans or walnuts
1 cup raw sliced almonds
2 cups unsweetened coconut flakes
Optional: 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg

Preheat oven to 350 degrees F.

In a food chopper or food processor, chop or pulse raisins until reduced to a paste. Place in a small bowl and add coconut milk and oil; mix thoroughly. Add vanilla and almond extracts and stir to combine. Set aside.

In a large bowl, combine the sunflower seeds, pumpkin seeds, pecans, almonds, and coconut. Stir in the reserved raisin mixture until well combined. Stir in cinnamon and nutmeg, if using.

Spread on a large baking sheet and bake for 15 minutes, stirring at least once, or until lightly browned. Remove and allow to cool.

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