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.
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
- Preheat oven to 170 degrees (normal bake)
- Line two roasting trays with baking paper.
- 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).
- Add the pumpkin, sunflower and sesame seeds to the nuts.
- 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.
- 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!
- Once golden, remove from oven.
- 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)
- Leave to cool. When totally cooled tip into an airtight container.
- Delicious with almond milk, a dollop of yogurt (I know yogurt isn't paleo...) and berries.
- If you are like me and love sweetness, drizzle with a little honey or maple right on serving time. YUM.
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