paleo granola recipe

I love this paleo (and gluten free) granola recipe. I’ve been playing around with variations of this recipe since I learnt a bit more about the Paleo way of life and, more importantly, since I attended one of Ben Warren’s seminars (if you haven’t heard of this guy, google him or check him out on Facebook. Nutritionally, he speaks a bucket load of sense).  I’m not a paleo follower by any stretch of the imagination, however, I like the philosophy and I’m a big believer in eating clean. We’ve been slowly ditching processed food in our home – and we feel better for it.

Anyways, having played around with this recipe, I’m rapt to report that I reckon I’ve perfected the flavours. I enjoy recipes where you can ‘biff in what’s in your cupboards’ – and this is one of those. This is paleo friendly and, bonus, gluten-free devotees will also give it the thumbs up.

Paleo and Gluten Free Granola

Ingredients

  • 2 and ½ cups mixed nuts (you can use raw nut mix from the supermarket too - I use a mix of almonds, brazil nuts and cashews usually)
  • ½ cup Pumpkin Seeds
  • ½ cup Sunflower Seeds
  • ½ cup Sesame Seeds
  • 2 cups coconut flakes (flakes are so much nicer than shredded coconut – much thicker!)
  • 50mls coconut oil (you could also use olive oil - don't use EVO, it's got too much flavour)
  • 1 teaspoon of vanilla extract
  • 2-3 tablespoons honey or maple walnut, based on your sweet-tooth requirements! (Note, this is optional... I like my muesli with some sweetness)

Instructions

  1. Preheat oven to 170 degrees (normal bake)
  2. Line two roasting trays with baking paper.
  3. Blitz half the nuts in a blender - don't over do 'em, you want 'em still a bit chunky. Tip the nuts onto the two roasting trays (i.e. split the nuts across the two tins).
  4. Add the pumpkin, sunflower and sesame seeds to the nuts.
  5. Melt the coconut oil, vanilla essence and maple/honey in a pot or in the microwave so it all melts together.  Sprinkle the coconut oil mixture over the nuts and seeds. Stir to combine.
  6. Bake for 13-15 minutes or until golden. Turn mixture half way through. Keep a close eye on it, once it starts to go brown it'll take off and go REAL brown fast!
  7. Once golden, remove from oven.
  8. Then toast the coconut in a roasting dish - this can burn like a bastard, so again, watch it carefully. This usually takes 5 mins max. When done, add the toasted coconut to the muesli. Stir.(I do the coconut separately as I find it burns too quickly if I cook it with the nuts)
  9. Leave to cool. When totally cooled tip into an airtight container.
  10. Delicious with almond milk, a dollop of yogurt (I know yogurt isn't paleo...) and berries.
  11. If you are like me and love sweetness, drizzle with a little honey or maple right on serving time. YUM.
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