• Dr. Bethany Klug

Cinnamon “Toasted” Pecan Buckwheaties


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.


0 views

Copyright © 2019 HealthSpan

All Rights Reserved

HealthSpan 

1900 West 75th Street, Suite 250

Prairie Village, KS  66208

V.                            F. 913-642-1901

913-642-1900