My goal for this recipe was to make a “cereal”. And I accomplished just that! This is not like my typical granola that can be carried around as a snack as well, this one is looser and needs to be eaten in a bowl with nut milk or…. by the way of “hand-to-mouth” technique. Eating with the hands evokes great emotion. It kindles something very warm and gentle and caressing.
Etiquette, as a matter of fact, is central to most traditions of hand-to-mouth eating; the artfulness and ritual of the practice is part of what people love about it. Some cultures eat only with their right hand, or their left hand, there are so many traditions.
Remembering all the proper eating etiquette’s that come into play when using utensils can be downright exhausting:
Don’t let the spoon clatter on the bowl.
Don’t scrap the utensil on your teeth.
Make sure you use the right spoon for the right dish.
Don’t make a slurping soup when eating cereal.
But do slurp when eating soup!
Always scoop food, using the proper utensil, away from you.
I mean come on… really?! The list goes on and on. How is one to remember all of that when all you really want to do is devour eat your food!? It’s up to you, you can decide if you want to abide by all the rules of using utensils or you can practice the “hand-to-mouth” technique. :)
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After the oats are done soaking, drain and rinse them under cool water for 2 minutes.
Use your fingers to agitate them while rinsing.
Hand squeeze the excess water from them and place them in a large bowl.
Drain and discard the soak water from the sunflower and pumpkin seeds before adding to the recipe. Don’t attempt to drain the liquid from the flax seeds though, we want that.
In large bowl combine the oats, seeds, and coconut. Set aside.
In a separate bowl combine the orange juice, zest, sweetener, oil, vanilla, stevia, cinnamon and salt. Whisk together and pour into the other bowl, mixing everything well. I like to use my hands to do this.
Transfer to non-stick dehydrator sheets and dry at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) and continue to dry for 16-24 hours, or until dry.
Part way through the process, flip the cereal over onto the mesh sheet of the tray and peel the non-stick sheet off. Keep drying. By removing this sheet, it will help to speed up the drying.
Allow to cool, break up into small pieces and store in an airtight glass container.
The Institute of Culinary Ingredients™
To learn more about maple syrup by clicking (here).
Raw honey isn’t vegan but I still use now and again. Read (here) why I like to.
Hemp seeds don’t require soaking. Click (here) to learn more.
Why do I specify Ceylon cinnamon? Click (here) to learn why.
What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
Is coconut butter the same as coconut oil? Click (here) to find out.
Are oats gluten-free? Yes, read more about that (here).
Are oats raw? Yes, they can be found. Click (here) to learn more.
Do I need to soak and dehydrate oats? Not required but recommended. Click (here) to see why.
Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.