Cinnamon-Honey Paleonola, You can serve this with coconut milk or almond milk, or any other way you might serve granola.
1 cup (104 g) flaxseed meal
2 cups (160 g) shredded coconut meat
1/4 cup (32 g) sesame seeds (optional)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (120 ml) water
1/2 cup (104 g) coconut oil, melted
1/3 cup (115 g) honey (or more or less, to taste)
2 cups (220 g) chopped pecans
1/2 cup (72 g) sunflower seeds
1/2 cup (60 g) chopped walnuts
1/2 cup (70 g) shelled pumpkin seeds
1/2 cup (55 g) sliced almonds
-Preheat oven to 250°F (120°C, or gas mark 1/2).
-In a big mixing bowl, combine the flax meal, coconut, sesame seeds if using, salt if using, and cinnamon. Stir them together so everything is evenly distributed.
-In a 2-cup (475 ml) measure, measure the water, oil, and honey and stir them together. Pour this over the dry ingredients and use a whisk to stir it till everything is evenly damp.
-Turn this mixture into an 11 × 13-inch (28 × 33 cm) roasting pan—you might want to line it with nonstick foil first. Press it into an even layer in the bottom of the pan and put it in the oven. Set your timer for 1 hour.
-When the hour is up, pull out your pan. Use the edge of a spatula to cut the whole thing into 1-inch (2 cm) squares, and then to scoop up those chunks and stir them around in the pan. They’ll crumble somewhat, and I like to cut mine into somewhat smaller pieces—maybe 1/2 inch (1 cm).
-Now measure and stir in the nuts and seeds. Put the pan back in the oven and set your timer for 20 minutes. When time’s up, stir and turn everything and put the pan back in the oven. Repeat two or three more times, till the nuts and seeds are toasted to your liking, then remove from oven, cool, and store in a tightly lidded container.
YIELD: 16 servings
Nutritional Analysis
Per serving: 396 calories; 35 g fat; 10 g protein; 18 g carbohydrate; 8 g dietary fiber; 10 g net carbs
Vanilla-Maple Paleonola, A good recipe deserves a variation!
1 cup (104 g) flaxseed meal
2 cups (160 g) shredded coconut meat
1/4 cup (32 g) sesame seeds (optional)
1/2 teaspoon salt (optional)
1 teaspoon ground cinnamon
1/2 cup (120 ml) water
1/2 cup (104 g) coconut oil, melted
2 teaspoons vanilla
1/3 cup (115 g) maple syrup (or more or less, to taste)
2 cups (220 g) chopped pecans
1/2 cup (72 g) sunflower seeds
1/2 cup (60 g) chopped walnuts
1/2 cup (70 g) shelled pumpkin seeds
1/2 cup (55 g) sliced almonds
-Preheat oven to 250°F (120°C, or gas mark 1/2).
-In a big mixing bowl, combine the flax meal, coconut, sesame seeds if using, salt if using, and cinnamon. Stir them together so everything is evenly distributed.
-In a 2-cup (475 ml) measure, measure the water, oil, vanilla, and maple syrup and stir them together. Pour this over the dry ingredients and use a whisk to stir it till everything is evenly damp.
-Turn this mixture into an 11 × 13-inch (28 × 33 cm) roasting pan—you might want to line it with nonstick foil first. Press it into an even layer in the bottom of the pan and put it in the oven. Set your timer for 1 hour.
-When the hour is up, pull out your pan. Use the edge of a spatula to cut the whole thing into 1-inch (2.5 cm) squares and then to scoop up those chunks and stir them around in the pan. They’ll crumble somewhat, and I like to cut mine into somewhat smaller pieces—maybe 1/2 inch (1 cm).
-Now measure and stir in the nuts and seeds. Put the pan back in the oven and set your timer for 20 minutes. When time’s up, stir and turn everything and put the pan back in the oven. Repeat this two or three more times, till the nuts and seeds are toasted to your liking, then remove from oven, cool, and store in a tightly lidded container.
YIELD: 16 servings
Nutritional Analysis
Per serving: 394 calories; 35 g fat; 10 g protein; 17 g carbohydrate; 8 g dietary fiber; 9 g net carbs
This paleo granola recipes is taken from :
500 Paleo Recipes - Dana Carpender
