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.

Show detailed instructions

Suggested for you

Easy Chai Latte
Lobster Roll
Blue Lagoon Margaritas
Honeyed Figs with Cheese
Asian Chicken and Brown Rice Soup
Blue Cheese Stuffed Bacon Sliders
New Year’s Day Breakfast Casserole
Pumpkin Seeds with Garlic and Chile
Chicken Fettuccine Alfredo
Quinoa Salad with Vegetables and Cashews
Food Trivia

The twists in pretzels are meant to look like arms crossed in prayer.

Food Joke

When a woman breast feeds in public it's called natural, but when I do it, the woman calls the cops.

Popular Recipes
Deborah Madison's Two Summer Rhubarb Purées

July 6, 2018

Winter Vegetable Salad

December 12, 2018

The Pioneer Woman’s (and Charlie’s) Favorite Lasagna

October 8, 2018

Labneh with Olive Oil and Za’atar

March 20, 2019

Healthier Mac-N-Cheese Soup with Spinach

December 15, 2018