Caveman Crunch

It’s time to get your crunch on! I’m so excited to share this recipe with you because it is super delish. I spent ages online checking out different recipes and this is what I came up with. Before we go any further let me just fill you in on some nutritional information about nuts. As we all know they are really good for us, but you do have to keep in mind that most nuts contain enzyme inhibitors and phytic acid. What the hell are they? Click here to find out more.

So, when I was making my caveman crunch I soaked and dehydrated my nuts first to reduce/eliminate the enzyme inhibitors and phytic acid. This method also ensures that the natural oils in the nuts are not damaged as they’re not exposed to high heat. Don’t panic, you can still make this amazing recipe without soaking or dehydrating the nuts. I just want to keep you informed.

Ingredients

• 250g Almonds (unroasted/unsalted)
• 250g Walnuts (unroasted/unsalted)
• 120g Mixed Seeds, I used sunflower and pumpkin (unroasted/unsalted)
• 40g Desiccated Coconut
• 10g Cacao
• 35g Coconut Sugar
• 40g Coconut Oil, melted
• 1tsp vanilla extract (optional)

Method 1 (oven made)

1. Pre-heat the oven to 160c.
2. Place the nuts on a baking tray and bake.
3. After 10 or 15 minutes add the seeds to the baking tray. Seeds are much smaller and may burn if in there too long.
4. Allow the mixture to bake for a further 10 to 15 mins. You want to bake the mixture for 25 mins in total.
5. Remove from the oven and allow the mixture to cool. As it cools it will become crunchy.
6. Once cooled I like to place the mixture in a zip lock bag and use a rolling pin to break the nuts into smaller pieces. This is optional.
7. Put the mixture into a large mixing bowl, add all the dry ingredients and mix well.
8. Pour the melted coconut oil (and vanilla if using) over the mixture and mix well.
9. Place the caveman crunch in an air tight container and use within 4 to 6 weeks.
10. Serve with milk, yogurt, fruit or a thick smoothie, there are so many options.

Method 2 (soaking and dehydrating)

1. Soak the nuts and seeds in water and 1 tbsp salt overnight, usually 8 to 12 hours.
2. Rinse the nuts and seeds well to remove the salt, then drain well before laying the mixture out on the dehydrator trays. Dehydrate between 105 and 150 Fahrenheit, below 115 if you want the nuts to remain raw.
3. Remove from the dehydrator and allow the mixture to cool. As it cools it will become crunchy.
4. Once cooled I like to place the mixture in a zip lock bag and use a rolling pin to break the nuts into smaller pieces. This is optional.
5. Put the mixture into a large mixing bowl, add all the dry ingredients and mix well.
6. Pour the melted coconut oil (and vanilla if using) over the mixture and mix well.
7. Place the caveman crunch in an air tight container and use within 4 to 6 weeks.
8. Serve with milk, yogurt, fruit or a thick smoothie, there are so many options.