GRAIN-FREE GRANOLA (PALEO!)
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Like everyone, this is the time of year I start thinking about eating healthy. It’s natural I suppose, since right after Thanksgiving, many people eat nothing but cookies, party foods, and loads of alcohol, and continue right until the end of the year. I spent almost the entire month of November traveling, and you know how that goes with a healthy diet. So I’ve been starting to eat healthier foods, and even trying to get a head start, which is not always easy.
While I don’t follow a Paleo diet, or eat exclusively gluten-free, I can understand the appeal of both, and occasionally try to create recipes with these restrictions in mind. Sometimes they work, sometimes they don’t, but sometimes something comes along that is a stand out recipe, and those are the ones I try to share. This is one of those.
I love yogurt and granola, and eat it for breakfast quite a bit. It’s quick, and when you add some fruit, it’s pretty filling. Store-bought granola is not the most nutritious food on the planet, even though it has a reputation for being so. It’s definitely not Paleo, although it can be gluten-free. This version is both of those things, and it’s easy to make and customize to your liking.
This is basically a mix of nuts, coconut, honey, and avocado oil, that are roasted until well browned and toasty, and then pulsed in a food processor until crumbly. If you don’t have a food processor, you can chop the nuts as finely as you can; I like to pulse it because it gives it a crumbly, more granola like texture. I used pecans and pumpkin seeds, and seasoned with cinnamon, but you can experiment with your favorite nuts, seeds, and spices. Maple syrup would work nicely in place of honey, and you can also add dried fruit like raisins, cranberries or blueberries.
I sprinkled this over yogurt with fruit, and it made a perfect breakfast. I have not tried eating this with milk like you would a cereal or traditional granola, but I imagine it would work well.
- 1 cup raw pecans
- 1/2 cup raw pumpkin or sunflower seeds
- 1/2 cup unsweetened coconut flakes
- 1/2 teaspoon cinnamon
4 tablespoons AJK extra-virgin avocado oil, divided
- 2 tablespoons raw honey
1/2 teaspoon Colima Sea Salt
- Preheat oven to 375 degrees F.
- Toss the pecans, pumpkin seeds, coconut flakes, and cinnamon with 2 tablespoons of the avocado oil, honey, and sea salt. Lay on a parchment lined baking sheet in a single layer and roast for 10-15 minutes, until nuts are browned and lightly caramelized. Remove from oven and allow to cool.
- Put half of the mixture into a food processor with the remaining oil and pulse a few times until nuts are crumbly and finely chopped. Add the rest in a little at a time, and pulse once between each addition. You want a nice mix of nutty and crumbly. Be careful not to over process.
- Store granola in an airtight container.
Download this recipe in easy to print PDF format: grain-free-granola