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There are anti-nutrient nutrients in oats called phytates that can leach your body of vitamins. By soaking the oats with spelt which is high in phytic acid to neutralize these negative effects we get a glorious, guiltless granola. By soaking nuts with it we add valuable, blood sugar stabilizing good fats and protein.


Step one soaking:

4 cups steel cut oats

4 cups spelt flakes

2 cubes (1 cup) butter

14 ounces of unsweetened, vanilla almond milk

3 tbsp raw apple cider vinegar

8 ounces of raw walnut baking pieces or 1-8 ounce bag of raw sliced almonds 

In a saucepan gently melt the butter, mix in the vinegar, almond milk and water. Poor these blended ingredients into a bowl with the oats, spelt flakes and nuts. Mix well with a wooden spoon or spatula. Cover and let them sit (soak) about 24 hours.

Step 2:  Baking

3/4 cup organic honey

3/4 cup organic maple syrup

2 tsp Celtic sea salt

1 tbsp ground cinnamon

2 tbsp pure vanilla extract

4-6 scoops of your favorite protein powder (rice or pea based protein for most blood types)

After soaking time is complete, preheat oven to 170. Place a glass measuring cup in a saucepan of warm water. Mix in the above ingredients (minus the protein powder) warming to soften and mix them. Once they are liquid, with an oven mitt or pot holder, poor the honey mixture over the soaked mixture. Mix in thoroughly and then add the protein powder.

Once the ingredients are fully combined, evenly spread them over 2 Pampered Chef bar pans or pizza stones.  The Nourishing Home recommends parchment paper on baking sheets. Baking time varies widely. In my old oven at 140 it took at least 8 hours. In our new convection oven that’s lowest temperature is 170 it may take 4-6. After 2-3 hours in the oven, break it into small pieces using a fork. This will speed cooking and give it that yummy, bite size granola feel. Cook to your desired crispiness. Therefore checking occasionally after about 4 hours. After cooked and cooled I put the guilt-free grand granola in 2 one gallon seal-able bags and store in in the refrigerator to preserve freshness, though it is fine outside for long periods of time.

I enjoy this fine granola as a post work-out snack/meal, breakfast food, dessert, or even sometimes before big rides when I have sufficient time to digest pre-ride. Enjoy it with almond, or rice milk and your favorite, highly beneficial berries. The original recipe from which I plagiarized this, along with many other great recipes  can be found at The Nourishing Home.


While a bran and wheat germ discarding milling process can help improve white flour’s shelf life,  it does remove nutrients like some dietary fiber, iron, B vitamins, micronutrients[1] and essential fatty acids. Since 1941, however, fortification of white flour-based foods with some of the nutrients lost in milling, like thiamin, riboflavin, niacin, and iron was mandated by the US government in response to the vast nutrient deficiencies seen in US military recruits at the start of World War II.[2] This fortification led to nearly universal eradication of deficiency diseases in the US, such as pellagra and beriberi (deficiencies of niacin and thiamine, respectively) and white bread continues to contain these added vitamins to this day.[3]

Folic acid is another nutrient that some governments[citation needed] have mandated is added to enriched grains like white bread. In the US and Canada, these grains have been fortified with mandatory levels of folic acid since 1998 because of its important role in preventing birth defects.

Another example of man and his “infinite wisdom.” Stripping nutrients from God made food for shelf life, realizing people got sick, then feebly attempting to replace what they stole in processing.

Much like the medications and vitamins described last week, bread is a similar example. In the pursuit of better shelf life and therefore improved profit margins, man stripped grains of their nutrients. Are bugs smarter then us? They wouldn’t eat it, but we would? After realizing that this process created significant neurological problems they added back synthetic vitamins to replace the good ones they stripped out. Whole wheat became the healthy solution. Now that is mostly genetically modified and creates gallbladder problems. Take heart, there is hope.

Some “healthier” bread options might include live sprouted grain breads like Ezekiel 4:9 or spelt. Mana is another one that works, it is more of a fruitcake loaf motif then sandwich bread though. With the gluten-free craze we are seeing some better options appearing on the seen like rice or nut breads. What is your favorite option?