Going Nuts

     Outside my very front door, I am blessed to see two rows of pecan trees that are blessing me with their offspring. I have collected a winter supply and am enjoying how good a fresh, organic nut can be. Such wonderful protein and nutrition in such a cute little package. 

     Here was breakfast with my little fresh picked bounty:

     It is definitely one of those breakfasts that will stick to your ribs and give you sustenance late into the day. It is also a great granola to use on yogurt or munch on plain. Super healthy and super yummy.

                         PECAN GRANOLA

1/2 cup raisins

1 1/4 cup pecans (best if soaked overnight and dehydrated)

1 cup unsweetened, shredded coconut

1 tsp vanilla

1 Tb. coconut oil (do not melt)

2 T. honey

1/4 cup quinoa or millet (sprouted and dried are best)

Put all in a blender or food processor and blend until just fine chunks. You can eat this raw at this point or you can put it on a cookie sheet spread into a bar about 1/2 inch thick. Bake at 300 degrees for about 10-15 minutes or until slightly golden. Allow to cool and then crumble. Serve warm over fruit or serve raw with fruit. You can store in the fridge or freezer for later use. Great with yogurt and plain as well. You can add all sorts of grains and dried fruits as desired.