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913-642-1900

Cinnamon “Toasted” Pecan Buckwheaties

February 1, 2016


2 cups pecans, soaked 2 hours
1 Tbsp. lemon juice
1 Tbsp. ground cinnamon
2 cups Buckwheaties (click for recipe)

 

Toss pecans with lemon juice, and then add cinnamon and mix until coated.  Place mixture on a dehydrator tray with a Teflex sheet.  Dehydrate at 105 degrees for 2 - 3 hours.  Alternatively, spread pecans onto a cookie sheet and bake on the lowest oven setting for 1 - 2 hours.  

 

Once pecans are light and crunchy, mix with Buckwheaties.  To serve, place 1 Tbsp. each ground flax and hemp seeds and coconut oil into a bowl.  Add 1/2 cup pecan Buckwheaties.  Top with warm nut or seed mylk and stir.  

 

 


 

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