Here is a cereal I could eat everyday. It is quick, nutritious, filling and a very healthy alternative to boxed cereals. I first tried this super granola in Italy and then feasted on it again in Switzerland and I have been hooked ever since.
It is always so interesting to me when I learn a concept, such as that all grains should be soaked to remove phytic acid before eating, then I open a German cookbook and viola! a cereal that is soaked. The concept behind this healthy breakfast is best described by Sally Fallon in her wonderful cookbook/ traditional eating encyclopedia Nourishing Traditions:
Phosphorus in the bran of whole grains is tied up in a substance called phytic acid. Phytic acid combines with iron, calcium, magnesium, copper and zinc in the intestinal tract, clocking their absorption. Whole grains also contain enzyme inhibitors that can interfere with digestion. Traditional societies usually soak or ferment their grains before eating them, processes that neutralize phytates and enzyme inhibitors and in effect, predigest grains so that all their nutrients are more available. Sprouting, overnight soaking, and old-fashioned sour leavening can accomplish this important predigestive process in our own kitchens. Many people who are allergic to grains will tolerate them well when they are prepared according to these procedures. Nourishing Traditions, Sally Fallon, Pg 25
I learned about the benefit of soaking grains when I began to develop symptoms of diabetes, which runs in my family. I realized that each time I ate grain, even my own milled grains, I steadily began to feel sluggish and tired. I finally came to the point when after eating grains I needed to lie down and rest. After a bit of research I found that certain people (especially those predisposed to diabetes) can be affected by the insulin inhibitors that are released from the pancreas after eating grains. Once I began to soak my grains the symptoms went away.
2 tb buckwheat
2 tb sesame seeds
2 tb sunflower seeds
4 tb raw honey or maple syrup
2 ts vanilla
2 ts cinnamon
2 tb raisins or dried cranberries
Grind the grains and oats coursely the night before and the barley and barely cover with water (and two tablespoons cultured dairy product or whey if available). Leave overnight.
The next morning grate the apples and but the fruit into small pieces and mix with the grain mixture. Lightly toast the buckwheat and sesame seeds and sunflower seeds and mix into grains. Season with honey or maple syrup, cinnamon and vanilla. Pour cream or milk over cereal and garnish with raisins and nuts.
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