Crunchy Paleo Granola recipe courtesy of The Happy Cookbook
Ingredients: Makes about 5 mega servings or 7 smallish servings (if you use the granola as a topping).
1 cup (60 g) shredded coconut
½ cup (70 g) coarsely chopped macadamia nuts
1/3 cup (45 g) pepitas (pumpkin seeds)
1/3 cup (40 g) crushed walnuts
½ cup (60 g) raisins
½ cup (80 g) chopped dates
Pinch of sea salt
Pinch of ground nutmeg
1 teaspoon ground cinnamon
½ cup (125 ml) maple syrup
½ cup 9125 ml) coconut oil, melted
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Mix all the dry ingredients together, including the salt and spices. Then drizzle over the maple syrup and melted coconut oil. Now for the fun part, get your hands in there and mix it until everything has a nice even coating of maple syrup and coconut oil.
Spread the chunky mixture over the baking sheet and bake for 15 minutes or until its golden brown.
When it’s cool, pop the mixture into a jar and your breakfast is ready for the week. Serve it with unsweetened almond or coconut milk and top with fresh bananas or strawberries.
Posted On WholeFoods Magazine Online, 7/20/2016