Oh hey. Do you remember this blog? Yeah, neither do we. Took an unintentional hiatus. I vacationed all summer long, and actually, all fall/winter too. Been to Chicago, Black Butte, Lincoln City, Santa Barbara, Tucson, San Francisco, and Las Vegas all in the last 6 months. That is nuts – Illinois, Oregon x2, California x2, Arizona, and Nevada. And I started coaching CrossFit at my fav place, NWCF. And I still have the two kids to care for, obviously. Anyways, you get the point. Buuuut, as Evan and I sat in our friend Jamie’s kitchen on New Year’s Eve, we resolved to post again. Because we love this blog, and we love all of you for your support. And your graciousness while we peaced out for a few.
So, here we go. Our absolute favorite breakfast. I cut out grains completely from my kids diet a couple of months ago. Prior to that, they hadn’t been eating gluten but were still eating lots of corn/rice. Their fav breakfast was “milk and munch” – the Nature’s Organic Gorilla Munch cereal. So I was worried about breaking that habit and doing something grain free for when they wake up and come downstairs with those adorable sleepy eyes and hungry tummies. My dear friend Sarah who also cooks grain free for her family of 5 came to the rescue with this recipe. The 1st day was a bit rough, but starting with day 2, and everyday since, my kids don’t mention the munch and come down asking for ‘milk and seeds”. Is it a bit more work for me? Sure, but totally worth it in my opinion. I’ll post more later on why we finally cut grains, and the amazing health benefits we’ve seen as a result. The kids like to eat their seeds with their fingers, and sometimes in a bowl with milk poured over it. I like it best with a little yogurt and some berries on top. Added benefit – your house will smell divine while these guys are toasting. Enjoy, friends!
- 1-2 tablespoons of unsalted butter (we like Kerrygold Butter – Unsalted because it is grass-fed)
- 1 cup raw sunflower seeds
- 1 cup raw silvered almonds
- 1 cup unsweetened coconut flakes
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 2-4 tablespoons 100% Pure Maple Syrup, to taste
- In a large skillet, melt butter over medium heat.
- While butter is melting, lay a sheet of parchment paper on the counter.
- Add nuts, seeds, and coconut.
- Stir until butter coats the mixture.
- Add cinnamon, nutmeg, and cloves. Stir to combine.
- Add syrup and continue to stir until mixture is lightly toasted.
- Once desired toastyness is reached, quickly spread mixture out onto parchment paper. Because of the syrup, this will burn quickly so make sure to get it off the heat as soon as you deem it to be done.
- Allow the mixture to cool. It will crisp up as it cools – we usually wait about 15 minutes.
- Store in airtight container for up to a week.
- NOTE: You can use any variety of nuts and seeds, too. We’ve made it with pumpkin seeds, cashews, and walnuts. And sometimes we go crazy and add in some raisins or dried apricot after the mixture cools. Enjoy!