Why Soak Granola
I love granola. I’ve been known to eat it for dinner.
I used to make the stuff by the gallon. But that love affair ended a while back because, after reading the book Nourishing Traditions I knew I didn’t want to eat grains that weren’t properly prepared. And the oats in granola were definitely not soaked or fermented. Which is why granola can be so hard to digest.
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Here’s what the author, Sally Fallon has to say:
All grains contain phytic acid in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long term, many other adverse effects. Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid.
But along came Shaye Elliott and her gorgeous cookbook, From Scratch. Shaye’s recipe soaks the oats for 24 hours in an acidic medium before baking. Presto! Properly prepared oats for soaked granola.
And granola is back on the menu. Homemade soaked granola, that is!
Shaye (nice girl that she is) kindly allowed me to share her recipe with you. It’s as wonderful as any I’ve made in the past.
So be sure to check out From Scratch, by Shaye Elliott by clicking here.
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