Paleo Granola
Paleo Granola might be a good recipe to expand your hor d'oeuvre collection. This recipe serves 20. One portion of this dish contains approximately 5g of protein, 20g of fat, and a total of 237 calories. For 53 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of natural spices, coconut, extra-virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. 25 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 40 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by Chocolate and Zucchini. Taking all factors into account, this recipe earns a spoonacular score of 49%, which is good. If you like this recipe, take a look at these similar recipes: Paleo Granola, Paleo Granola, and Paleo Granola.
Servings: 20
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
40 grams (1/3 cup) cacao nibs (optional)
50 grams (1 cup) unsweetened coconut chips
60 grams (1/3 cup) extra virgin coconut oil
1 teaspoon ground cinnamon
100 grams (1/3 cup) honey
1 teaspoon ground cake spices (I use the French quatre-épices mix that includes cinnamon, nutmeg, cloves, and black pepper)
500 grams (1 pound 2 ounces) mixed nuts and seeds (here I used skin-on almonds and cashews; you can also use hazelnuts, walnuts, pecans, pumpkin seeds, sesame seeds, sunflower seeds...)
1/2 teaspoon fine sea salt
50 grams (1/2 cup) unsweetened grated coconut
Equipments:
baking paper
baking sheet
oven
food processor
blender
bowl
mixing bowl
Cooking instruction summary:
Preheat the oven to 160°C (320°F) and line a rimmed baking sheet with parchment paper or a silicone baking mat.Put the nuts in the bowl of a food processor or blender, and process in short pulses until roughly chopped, stirring every few pulses for even chopping. The goal is to have a mix of bigger bits and smaller bits.Pour into a large mixing bowl, add the rest of the ingredients, and stir vigorously until well combined. Pay particular attention to the honey and coconut oil: they will tend to remain as individual wads, and you'll need to coax them into mingling with the other ingredients.Pour out onto the prepared baking sheet and spread out evenly.Bake for 25 to 30 minutes, stirring thoroughly every 10 minutes, until golden brown.Let the granola cool completely on the sheet -- it will crisp up as it cools -- then transfer to an airtight container. It will keep for 3 weeks at cool room temperature, or a couple of months in the refrigerator.
Step by step:
1. Preheat the oven to 160°C (320°F) and line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. Put the nuts in the bowl of a food processor or blender, and process in short pulses until roughly chopped, stirring every few pulses for even chopping. The goal is to have a mix of bigger bits and smaller bits.
3. Pour into a large mixing bowl, add the rest of the ingredients, and stir vigorously until well combined. Pay particular attention to the honey and coconut oil: they will tend to remain as individual wads, and you'll need to coax them into mingling with the other ingredients.
4. Pour out onto the prepared baking sheet and spread out evenly.
5. Bake for 25 to 30 minutes, stirring thoroughly every 10 minutes, until golden brown.
6. Let the granola cool completely on the sheet -- it will crisp up as it cools -- then transfer to an airtight container. It will keep for 3 weeks at cool room temperature, or a couple of months in the refrigerator.
