With only 9 net carbs per serving, this nut-based granola is a tasty substitute for conventional oatmeal-based sweetened granolas.  Soaking the nuts prior to eating them makes the nuts more digestible and helps break down phytic acid, a substance that binds and prevents absorption of important minerals in the gut.

Time to table:  Up to one day for soaking, then 30 minutes to prepare.

Serves: 4

Healing Nutrient Spotlight

Excellent source of vitamin E, magnesium, selenium, copper, manganese
Good source of iron, thiamin, riboflavin, vitamin B-6, folate, pantothenic acid, zinc

Ingredients*

1/2 cup soaked raw almonds
1/2 cup soaked raw sunflower seeds
1/2 cup soaked raw walnuts
4 Medjool dates, pitted and chopped (or substitute ¼ cup other dried fruit like raisins or figs if desired)
1/2 tsp cinnamon
dash of salt

*Use organic ingredients for optimal nutrition.

Preparation

To soak nuts, place them in jars or small bowls and cover with purified water and add a little sea salt (optional).  Cover container with lid or plastic wrap and let sit at room temp for the following time periods:

• Almonds, 8 to 12 hours
• Sunflower seeds, 6 to 8 hours
• Walnuts, 4 to 6 hours

Drain nuts and air dry before using.  Measure nuts after they have soaked as they expand somewhat during soaking. Place all ingredients in food processor and pulse until the mixture is the texture of granola.  Serve in a bowl with rice milk or other non-dairy milk and sliced fresh fruit. Very yummy!!

You can store any extra nuts in the refrigerator. Almonds and walnuts keep for 5 days and sunflower seeds for 3 days.  You can re-crisp the nuts by placing them on a cookie sheet in the oven with just the oven light on or at a “warm” setting.

Nutrition

312 calories, 9 g protein, 14 g carbohydrates, 27 g fat, 2 g saturated fat, 9 g monounsaturated fat, 14 g polyunsaturated fat, 7 g sugars, 5 g fiber, 1.8 mg niacin, 1.4 mg pantothenic acid,  58 mcg folate, 20 IU vitamin E, 2.4 mg iron, 93 mg magnesium, 1.3 mg manganese, 320 mg potassium, 15 mcg selenium,  72 mg sodium, 2 mg zinc

[Ed. Note: Laura B. LaValle, RD, LD is presently the director of dietetics nutrition at LaValle Metabolic Institute. Laura and her husband, Jim LaValle, R.Ph, CCN, ND have developed the powerful and life-changing Metabolic Code Diet – containing step-by-step, easy to follow recommendations for harnessing optimal metabolic energy and turning your body’s chemical make up into a fat-burning furnace.  To learn more click here now.]

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