Cavegirl Kitchen – Paleo granola
This Paleo granola is an awesome recipe for when you’re short on time in the morning and need something Paleo friendly without cooking meat and vegetables.
Paleo granola recipe
3 cups mixed almonds, hazelnuts, macadamia and brazil nuts
2/3 cup dried fruit (plums, dried cherries, cranberries, apricots, figs or dates)
1/2 cup pumpkin seeds
2/3 cup desiccated coconut, unsweetened
1/2 cup coconut flakes (if you have them)
2 tbsp maple syrup
2-3 tbsp honey (maple syrup or coconut syrup can also be used)
1 tbsp vanilla extract
Optional but very nice: zest of 1 orange
Dollop of coconut oil or ghee
1-2 tbsp chia seeds
You will need a food processor or some other way to break the nuts into smaller crumbs. Preheat oven to 165 °C (330 °F). Add two and half cups of whole nuts and dried fruit to a food processor. Process the mixture into medium size crumbs, some of it will turn into finer flour like consistency but that’s what we want – a variety of shapes and sizes.
Transfer to a large bowl.
Add the rest of the ingredients, excluding chia seeds. Add the rest of the nuts whole. Mix well and use a wooden spoon or a spatula to break down the clumps which will form when coconut oil and honey come into contact with dry ingredients. It’s ok if some of them re-main unbroken.
Grease a large baking tray with some coconut oil or ghee and line it with baking paper, making sure the sides are covered. Spoon the mix into the tray and flatten with a spatula.
Bake in three stages. First bake for about 12 minutes and then stir the mix as the top would have browned by now. Then bake for 8-10 minutes and stir again. Finally bake for the last 4-5 minutes. Remove and let it cool completely. The mixture should have turned crispy and dark golden brown. Finally add chia seeds and transfer to an air-tight container.
Keep for up to two weeks.