Tired of eggs for breakfast? Here is a quick, healthy, and filling alternative that will give you the energy you need to start your day.
Hazelnuts, also known as filberts, are packed with protein, fiber, and are rich in B complex vitamins such as riboflavin, niacin, thiamin, pantothenic acid, and pyridoxine (vitamin B-6). A mere 100g of Hazelnuts will provide you with 100% of the recommended daily allowance of Vitamin E which is a powerful antioxidant needed to maintain the integrity of our cell and mucus membranes. Hazelnuts are also loaded with minerals like manganese, potassium, calcium, copper, iron, magnesium, zinc, and selenium. Don’t forget that copper and manganese are essential co-factors for the antioxidant enzyme, superoxide dismutase, which is a potent anti-inflammatory.
One note of caution, nuts do contain phytic acid which binds to minerals in the gastrointestinal tract. Bound minerals cannot be absorbed in the intestine, and too many bound minerals can lead to mineral deficiencies. To make the vitamins and minerals bio-available the raw nuts should be properly prepared, what many people refer to as “crispy nuts”. To prepare crispy nuts; rinse the nuts well, soak the nuts in filtered water with sea salt for 6 hours (I use approximately 1 Tablespoon sea salt per pound of nuts), rinse again with water, then place the nuts in your dehydrator until dry (approximately 12 hours). If you don’t own a dehydrator you can dry the nuts in your oven using the lowest temperature possible. This soaking technique may not remove all the phytic acid, however, we find that it makes the nuts we snack on, and the nut flours I use for cooking more digestible.
1 ½ Cups of Hazelnut Flour
(I buy my hazelnuts here: http://shop.theorganicalternative.com/Nuts-Dried-Fruit_c2.htm)
¾ Cup of Coconut Milk (more or less for your desired consistency)
2 Tablespoons of Coconut Nectar (you can also use Raw Honey, Maple Syrup or Stevia)
2 Tablespoons of Pastured Butter (optional)
¼ teaspoon Sea Salt
1 teaspoon Ground Organic Ginger
1 teaspoon Ground Organic Cinnamon
Dash of Organic Ground Nutmeg
Dash of Organic Ground Cloves
NOTE: I use my Cuisinart to grind my prepared nuts into a nut flour. This only takes a few moments and any unused flour can be stored in the freezer to prevent it from going rancid.
In a medium sauce pan add the hazelnut flour and begin cooking, stirring gently over low heat (about one minute).
Add the coconut nectar, and butter (if using) stirring to incorporate.
Increase the heat to medium and add the coconut milk stirring quickly to avoid scorching.
Add the spices and continue stirring until the cereal is heated through
Serve and enjoy!