• 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.


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