Paleo Granola Looks good for all:) 1½ C coconut flakes 1½ C slivered almonds ½ C sunflower seeds ½ C cashew pieces ½ C pecans, coarsely chopped ½ C pumpkin seeds ½ C finely shredded coconut ¼ C coconut oil 1 T honey 1 T maple syrup ½ t vanilla extract 1 t ground cinnamon ½ t sea salt ¼ t ground nutmeg Recipe Key C = cup T = tablespoon t = teaspoon oz = ounce Preheat oven to 350 degrees Farenheit. In a large bowl, combine the slivered almonds through shredded coconut. Microwave the coconut oil, honey, maple syrup and vanilla in a small microwave-safe glass bowl for 20 seconds. Whisk the oil mixture, blending it thoroughly, and then pour it over the nut-seed mixture and stir until the nuts and seeds are completely coated. Spread the nut-seed mixture out onto a cookie sheet and bake for 3 minutes. Remove the cookie sheet from the oven; sprinkle the cinnamon, salt and nutmeg over the nut-seed mixture; and bake for another 3 minutes. Remove the granola from the oven and allow it to cool. Serve it at once or store it in airtight container. The granola will keep for up to 2 weeks in airtight container and for a month or longer if stored in freezer. Variations: Feel free to mix and match ingredients to come up with your own version of portable goodness. Add in some dried fruit after baking the granola to bring in a bit more sweetness and an interesting texture. Source: Reprinted with permission from the book The Paleo Summer Survival Guide by Julie and Charles Mayfield. Copyright © 2013 by Harlequin® Nonfiction. For more information, please visit amazon or barnesandnoble.
Posted on: Fri, 20 Sep 2013 01:35:43 +0000