Paleo Granola

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Paleo Granola

Adapted from Lea Valle | Sweet Paleo | Countryman Press, 2015

Before we get to this paleo granola recipe, lemme say there’s just something about the word granola that sounds healthy. Maybe it’s all those TV advertisements I remember from the 1980s, full of tanned, blond models eating bowls of the stuff while sitting beneath the shade of a giant redwood tree. Or maybe it’s the images of happy, Swiss people yodeling away their days in the Alps, then returning home for a meal of muesli and honey. All I know is that granola tastes good, and this paleo granola recipe tastes really good, without all the grains you might want to avoid. It’s a crunchy, nutty, sweet snack that can be enjoyed all day long.–Lea Hendry Valle

LC Gluten-Free, Dairy-Free, Paleo-Friendly Granola Note

This paleo granola recipe is swell for on-the-go breakfasts, any-time-of-day noshes, midnight munchies, and all manner of stroller snacks. And you won’t find a single rolled oat it it. Or speck of grain. Or smidgen of butter. What you will find, however, is lots of nuts and sweetly crunchy goodness galore.

Paleo Granola

  • Quick Glance
  • 20 M
  • 1 H, 30 M
  • Makes about 8 cups

Ingredients

  • 1 cup (150 grams) raw almonds
  • 1 cup (150 grams) raw cashews
  • 1/2 cup (75 grams) shelled pistachios
  • 1/2 cup (110 grams) raw or toasted hazelnuts
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup (105 grams) raw pumpkin seeds
  • 1/4 cup (40 grams) raw sunflower seeds
  • 1/4 cup coconut oil
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 3/4 to 1 teaspoon fine sea salt
  • 1 cup dried cherries, lightly chopped (or other dried fruit, whether raisins, figs, blueberries, or whatever)
  • 1 tablespoon freshly grated lemon or orange zest, preferably organic (optional)

Directions

  • 1. Preheat the oven to 275°F (135°C). Line a rimmed baking sheet with parchment paper.
  • 2. Roughly chop the almonds, cashews, pistachios, and hazelnuts. Combine the chopped nuts with the coconut and pumpkin and sunflower seeds.
  • 3. Combine the coconut oil, honey, vanilla, cinnamon, and salt in a small pan over low heat, stirring until well combined. Pour the warm liquid over the nut mixture and stir to coat.
  • 4. Spread the granola mixture evenly onto the prepared baking sheet (it’ll be 1/2 to 3/4 inch thick or so) and bake, stirring every 15 minutes, until lightly browned, about 45 minutes.
  • 5. Remove from the oven, stir in the cherries and citrus zest, if using, and spread the granola evenly on the baking sheet. Let it cool completely, about 30 minutes. The granola will harden slightly into a brittle-like consistency as it cools.
  • 6. Break the granola into pieces and pack it in a resealable container. It will keep for about 2 weeks. (Hah! As if it’ll last that long. Good luck even making it the 30 minutes it takes to cool.)

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