Paleo Breakfast Cereal

Today I went to the dentist for teeth cleaning and one filling. Now that I’m on this Primal diet (Paleo + selected dairy), I’m hoping to not ever have to visit a dentist again. The interesting thing is that about 2 hours after returning from the dentist I had a very weird urge to eat dairy. I eat lactose-free probiotic goat yoghurt and goat lactose-free hard cheese occasionally, and I supplement with calcium, but this urge was different. It wasn’t a craving per se, it was a need. My husband theorized that my teeth endured severe stress today because of the dentistry, and they depleted the calcium reserves in my body.

Unfortunately, my next batch of goat yoghurt wasn’t ready yet, and the only commercial goat yoghurt I could find had… tapioca flour in it. Most Americans think all yoghurts are thick, while this is not the case with goat yoghurt (really Trader Joe’s? flour in the yoghurt?). Even my aunt in Greece who owns ~200 goats, has to add a bit of sheep milk in the mix in order for her home-made goat yoghurt to be less runny. But she definitely doesn’t use… flour, and if she doesn’t have sheep milk at hand, she will simply just make her yoghurt with goat milk alone. So I bought some regular goat milk (with lactose in it, no option) to appease my calcium need.

Recently I saw this amazingly-looking Paleo roasted “cereal” recipe, so I had to try something like it. Because time was of the essence, I simply did a “raw” version of it. Works just as well if you don’t have the time to bake stuff. It looked and tasted amazing. Who needs cereal grains when you can have nuts and seeds?

Ingredients (for 1)
* 1 cup of unsweetened coconut milk or unsweetened almond milk or kefir
* 1 tspoon of raw & unfiltered honey (optional)
* 1 tspoon of unsalted pecan pieces
* 1 tspoon of unsalted walnut pieces
* 1 tspoon of silvered almonds
* 1 tspoon of unsalted pistachios
* 1 tspoon of unsalted raw pine nuts
* 1 tspoon of unsalted, raw sunflower/safflower seeds
* 1 tspoon of unsalted, raw pumpkin/squash/pepitas seeds
* 2 Tbspoons of frozen or fresh berry selection (e.g. blueberries, blackberries, raspberries, strawberries, or other kinds etc)

Execution
1. Put all the nuts & seeds in a breakfast bowl. If using unsweetened milk, you could optionally add a teaspoon of honey and stir it well in. Add the berries and milk. If using frozen berries, wait for 2-3 minutes for them to get warmer. The berries will now release some color into the milk, making it look really interesting. Enjoy!

Variation: You can also use hot milk, and a teaspoon of unsweetened cocoa powder! Optionally, a pinch of cinnamon too. Or, you can use a chopped banana instead of berries!

Notes:
1. If using Brazil nuts, make sure you only use 1 of them, chopped. A single Brazil nut has over 100% of the daily value for Selenium, but it also has the most phytic acid than any other nut, so you don’t want to be overdosing in any of that.

2. Macadamias are great to use in this recipe, but you’ll have to buy them chopped, or use a food processor to chop them. Same goes for hazelnuts, which in addition will have to be skinned. Might not worth the effort for a quick breakfast.

3. Do not use peanuts, they’re not nuts. Botanically, they’re beans/legumes.

6 Comments »

Class_Action wrote on October 24th, 2011 at 11:43 PM PST:

“Tapioca Flour is a grain-free flour derived from cassava root”, is that not allowed in the Paleo diet?


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Eugenia wrote on October 25th, 2011 at 10:10 AM PST:

It is only technically Paleo, but not really (poisonous). It is also not allowed in the SCD diet, that I follow in parallel to Paleo for my SIBO issues, since it’s a starch (starch = complex sugars = overfeeding of bacteria/yeast in my gut).

But even if it was allowed, you just don’t put flour in a “natural goat yoghurt”.


nance13 wrote on October 25th, 2011 at 4:16 PM PST:

How about pressing this into bars while still warm? Frankly, it looks so tasty I don’t think a liquid bath is necessary.


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Eugenia wrote on October 25th, 2011 at 5:36 PM PST:

You can do a nut bar, but that’s a different recipe. 🙂


Mirko wrote on October 26th, 2011 at 2:38 PM PST:

Hi Eugenia
which strand of bacillum are you using for the yogurt?

firmness of yogurt can be controlled in many ways, the most effective is right temperature and right strands.

now that temperature dropped my kefir is not as I like it (usually extremely creamy while not producing any whey). And I’m too lazy to reproduce the right conditions. Summer is over :/

I love sheep and goat milk but it’s extremely costly.
500 ml of organic goat milk is at least 3.50 euros. 1000 ml of organic milk is 1.25

Unfortunately organic or not they are feed soy and corn.


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Eugenia wrote on October 26th, 2011 at 4:25 PM PST:

I’m using a commercial multi-strain one, recommended for the SCD diet. Made by Yogurmet, a company that also makes yoghurt makers.


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