It’s definitely not unheard of to miss granola! At least I do, but as much as traditional granola would be a lovely addition to a fruit salad or coconut yogurt, it’s usually packed with refined sugar and grains, leaving store-bought granola less than desirable for the body.
As it happens, I was attempting to make Paleo Crunchies (a South African favorite snack) but instead of crisp bars, I found myself with…Paleo Granola! Sometimes baking mishaps are the best kind (though I promise I will perfect and post a Crunchie recipe soon!)
The great thing about granola is you can prepare it at the start of the week and then place the toasted product in an airtight container and it will last a good 7 days. Not only is it convenient for snacking purposes, but it is rich in natural fats, antioxidants and fiber, providing sustenance without any negative effects on ones blood sugar levels.
2 cups sliced almonds
1 cup unsweetened, shredded coconut flakes
1/2 cup tapioca flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon baking soda
1/2 cup pitted and shredded dates (you can shred dates easily in a food processor)
1/2 cup grass-fed butter, melted
1 1/2 tablespoons honey or raw agave nectar
1/8 cup unsweetened coconut milk
Preheat the oven to 325 degrees F.
Place all the dry ingredients into a medium mixing bowl and using a spoon, mix together well.
Add the dates and cut them into the flour and nut mix; using a spoon or knife to break up the date lumps and prevent them from sticking together by blending them well with the dry mixture.
Add the butter, honey/agave and coconut milk to the bowl and mix well with a spoon. The mixture will be moist and sticky (though it shouldn’t form a ball).
Scoop the mixture onto a parchment paper lined baking sheet, and press it down to form a flat surface so that it bakes evenly (about 1/2-inch high). You can use a rolling-pin to do this, but there is no need for perfection here and so you can get friendly with your granola and simply use your hands.
Once the mixture is evenly spread on the baking sheet, place it in the oven for 15 minutes.
Remove the sheet from the oven, cover the granola with a sheet of foil, turn the oven down to 300 degrees and place it back in the oven to bake for about another 10 minutes.
Remove the baking sheet from the oven, and allow to cool for 10 minutes.
After the 10 minutes are up, separate the granola into traditional bite size pieces, using a knife or spoon to break it up. Then allow the granola to cool completely before placing it in an airtight container for storage.
This recipe makes about 3 cups of granola.
Enjoy your Paleo-friendly breakfast!
@camillacarboni | camillacarboni.com
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