Dr. Jasper's Flax Granola and Natural Trail Mix
(Adapted from “The Plan” by Lyn-Genet Recitas)
I like to make a large batch of this wonderful recipe from the book “The Plan”, so I don't need to make it more than 3x per year or so. If you are trying it for the first time you can greatly reduce the size of your recipe. I keep the granola I am using day-to-day in a sealed container in the fridge, and the remainder in the freezer.
This breakfast idea is AMAZING as it is super high in protein, fiber and essential fatty acids. Consuming Flax Granola 3-5x per week can be incredibly beneficial! It is grain- and dairy-free, making it great for cleanses or just to get the digestive system functioning better. It is also excellent for those looking to shed a few pounds, lower their “bad” cholesterol, or for overall heart health. For women, Flax Granola can be incredible at regulating hormones, especially if you suffer from menstrual cramps, hot flashes/night sweats or other symptoms of hormonal imbalance. Talk to Dr. Jasper for more information about how to use Flax Granola for your health needs.
Flax mixture ingredients:
10 c. whole flax seed (ideally organic)
¼ c. ground cinnamon (you can add other spices like nutmeg, cloves, allspice, and pumpkin pie spice; feel free to add more if you like for extra flavor!)
3 tbsp. real vanilla extract (you can easily double this amount for added flavor!)
6+ c. water (flax seeds should be in a “slurry” and completely covered by the water; you can add more water if the mixture seems too thick; the water will be completely absorbed/gone by the morning or within about 4-6hrs)
Trail mix ingredients:
(NOTE: This will be added to the baked & cooled flax from above—omit any that you either don’t tolerate or enjoy.)
6 c. (1:1 ratio with flax seed) of RAW and UNSALTED nuts/seeds you tolerate: sunflower, pumpkin, walnut, almond, hemp, etc.)
3+ c. dried fruit (ideally sulfite-free): dried cranberries, raisins, dates, currents, etc.
(NOTE: if you have diabetes or blood sugar concerns, you can reduce or omit the dried fruit.)
Stir the flax mixture well then store in fridge for at least 4-6 hrs (until the water is completely absorbed). Spread on baking sheets lined with parchment paper or silicone baking mats using a spatula—1/4” thick, so not too thick or it won’t bake well! Bake at 275-300F on mid to lower racks for approximately 45-minutes PER SIDE or until very crispy. Another approach is you can crumble the flax granola for a slightly faster baking time.
Allow to completely cool. Break into smaller bite-size pieces. Mix crisp clusters of flax seed with trail mix. Place in storage containers and store in fridge or freezer.
Serve 1 cup of granola with dairy-free milk and ½-1 cup of fresh or frozen (thawed) blueberries.
