This recipe, and the raw honey in it, are gifts from my neighbors Judith and Bill. They keep bees, grow all sorts of yummy things in their garden, and let me pick from their raspberry patch conveniently located at the end of my summer jogging loop.
Why raw? Not all honey is created equal and there is a lot of conflicting stuff on the internet because, well, because anybody can say anything. I always go back to the scientific literature. In this case, the story on raw honey is very clear:
• Raw honey’s ability to fight bacteria, fungus, even parasite infections has to do with certain enzymes.
• Heat (pasteurization) and light destroy these enzymes and honey loses all antiseptic properties becoming no better than sugar. In fact, it becomes a food source for unwanted guests after it is sterilized by heat treatment.
So even though manufacturers of cheap pasteurized and ultra-filtered honey claim their product has the same health benefits, in truth it doesn’t—there is a big difference.
It is important that your honey is raw and from a known source: as soon as honey is pasteurized it becomes just as bad as table sugar for spiking your blood sugar—and your waistline! Raw honey is alive with enzymes and other health beneficial nutrients. Pasteurized honey is, well, sterile and not any better for you than high fructose corn syrup.
Bill, I know that a lot of people dislike bees or are afraid of them. Thanks for bringing greater understanding of them into our lives. Judith—thanks for quickly describing the recipe and I hope I came close.
I thought long and hard on how to name this incredible breakfast dish. Although it is great in a bowl with unsweetened almond milk, the word cereal means:
1. A grain used for food, such as wheat, oats, or corn.
2. A grass producing such grain, grown as an agricultural crop.
No cereal or other grains in this dish; nope.
And then there is “granola.” The word itself means “grain” and the “ola” part is popular with tradenames, crayola, canola, … moving on…
Maybe muesli? Although muesli is usually filled with oats it doesn’t have to be. Toasted nuts, healthful raw honey, and fruit are the perfect breakfast.
About 10 x 1 cup servings
2 cups sliced raw almonds
2 cups chopped pecans
1 cup raw pumpkin seeds (pepitos)
2 cups raw cashew pieces
½ cup raw sesame seeds
½ cup raw flax seeds
½ cup raw honey
⅓ cup olive oil
1 tsp Vanilla
1 cup dried fruit (unsweetened—chopped small as needed)
1. Preheat your oven to 350o
2. Put all the nuts and seeds into a large bowl and mix together.
3. In a saucepan slowly warm the honey and oil over low heat until just runny—do not overheat or cook your honey.
4. Add the vanilla.
5. Pour the honey mixture over the nut mixture and toss to coat.
6. Spread the nut mixture evenly over an oiled baking tray (or lined with parchment paper if you find this easier).
7. Toast in the oven for about 8 minutes, stir and then toast 5-8 more minutes until the nuts are turning golden.
8. Return the nut mixture to the large bowl and stir in the dried fruit. Store covered, keeps for weeks in the refrigerator (maybe longer–we seem to keep running out so we don’t really know).
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