1 cup dry Quinoa
1 tsp cinnamon
1 tsp cardamon
½ cup tupelo honey
12 fresh dates
1 ½ cups sunflower butter [if you have PLD, substitute almond butter]
1 ½ cups almond butter or cashew butter
1 cup raw sunflower seeds [if you have PLD substitute soaked almonds]
1 ½ cups raw pumpkin seeds
¼ cup hemp seeds
Wash quinoa thoroughly, add 2 cups water, bring to a boil and cook for 20 minutes. Now toast the cooked grains, either in a dehydrator or on thinly spread on pans in the oven set to a low temperature with the door ajar. The grains should be slightly crunchy when done.
Toast or lightly panfry the sunflower and pumpkin seeds, now coarsely chop them in a blender or a food processor. Remove the stones from the dates, put the meat in a blender, add c. 1 cup boiling water and blender until you create a date syrup. Now mix all the ingredients – it should be something like a muffin mix. You may need to adjust quantities by adding more/less nut butters, and/or add something to take up some of the water (like quick oats for example). Put into muffin tins (2/3′rds full) or spread in a pan (c. 1 cm thick). If you have baking parchment or muffin tin liners use that because the cooked mixture really sticks onto the sides of the metal container. If you don’t have the paperwork then use a generous amount of oil on the tin. Bake at 350 for about 20 to 30 minutes – the top of the mixture should be browned and not too sticky anymore. Assuming 24 equal portions, I calculate the nutrient profile of a single square or mini muffin to be as follows. If someone has a fancy nutrient calculator I’d appreciate it if they could double check my numbers, because I did it by hand.
Notes from Steve
So while trying to make friends with the cabbages, kales and chards in my fridge I decided that I wanted a treat. There were some catches though: I wanted a treat that was: a) delicious, b) high alkaline, c) vegan, d) has a bit of protein in it, e) has a decent amount of good fats in order to quell hunger, f) almond-free (I eat way too many of those already), and g) is also low sodium, low caffeine, low phosphate, and low everything else bad.
After a bit of experimentation and research I came up with the following recipe and I think that the product certainly was tasty. Eating several squares also didn’t drop my urinary pH when I tested it a few hours later (in the “too much information” tradition I’ll tell you all that my pH is c. 7.3 to 7.5 today)