For a long time now I have been on the hunt for a paleo granola or muesli that I really love… I have tried that many recipes, and thought I was destined to eat eggs for breaky everyday for the rest of my life! Then I came across a recipe that Vanessa Jean from Food Alchemy posted infused with the divine smell and taste of Wild Orange essential oil and the king of oils – Frankincense. This really is such a yummy, sweet smelling bowl of goodness that you will want to go back for more!
The recipe is quite different to Vanessa’s original because I am a serious nut and seed lover!
1 Cup of Raw Buckwheat (you can get this from the Health section at Woolworths)
2 Cups of Filtered Water
1 Tbsp of Unprocessed Apple Cider Vinegar (I used Braggs)
2 Cups of Nuts (I used Pecans and Macadamias)
1 Cup of Shredded Coconut
¼ Cup of Pepitas (Pumpkin Seeds)
¼ Cup of Sunflower Seeds
¼ Cup of Chia Seeds
3 Tablespoons of Maple Syrup
3 Drops of doTERRA Frankincense Essential Oil
10 Drops of doTERRA Wild Orange Essential Oil
Fresh Berries, Figs and Coconut Yoghurt to serve.
Combine the buckwheat with the water and apple cider vinegar and to soak overnight in the fridge.
Then rinse and drain thoroughly.
Add the buckwheat, nuts, seeds, coconut and maple syrup to a bowl and combine well.
Add the Frankincense and Wild Orange oils and mix in well.
Pour and spread onto dehydrator trays lined with baking paper and leave for 24 hours. I set mine for 43-46 degrees (115 F)
(You can also use the oven on it’s lowest temperature, although I haven’t tried this method).