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I confess, I cleaned out my pantry. lol After creating so many new recipes, it was time to start going through the odds and ends. My intent was to make a gingerbread granola, so that part was planned. What else was going in it, wasn’t. hehe The beauty of granola recipes that you can really tweak them and come out with some neat combinations. Just to clarify… if you have prepared (already soaked and dehydrated) oats, nuts, seeds and buckwheat in your pantry waiting to be used, there is no need to resoak them. But if you don’t I recommend that you do all the preparations as indicated below in the ingredient list. Brazil and cashew nuts don’t require soaking.
There really are so many amazing ingredients in this recipe that I wasn’t sure which one to focus on. I decided on the Brazil nuts. I don’t think they win the spotlight very often. They are high in Vitamin E and selenium which helps prevent coronary artery disease, liver cirrhosis, and cancers. In addition to selenium, they contain very good levels of other minerals such as copper, magnesium, manganese, potassium, calcium, iron, phosphorus, and zinc. Copper helps prevent anemia and bone weakness (osteoporosis). Manganese is an all-important co-factor for antioxidant enzyme, superoxide dismutase.
Brazil nuts are also high in healthy fats and because of that, great care needs to be taken when selecting and storing them. Buy whole, brown color nuts that fel full, compact, and heavy in hand. Avoid shriveled and damaged ones as they may be affected by fungal mold. Unshelled Brazil nuts will keep well in a cool, dry place for few months. The best way to store is to put them in glass jars and inside the refrigerator or freezer. This method will prevent them from turning rancid.
Yields 12 cups
I am not a Pepsi Cola drinker but I LOVE collecting old crates such as the one in the photo.