In January, my husband and I embarked on a 21-day Paleo Diet Challenge – no sugar, no grains, no dairy, no alcohol; only vegetables, fruit, and lean meats. We did pretty well and only cheated a tad (mostly because I just needed a little red wine!). And we felt great – our bellies got flatter, we had more energy, and just felt good, all in that short of time! I realized that it is a way of eating that I can follow pretty well and have sought out recipes and variations that we can include in the mix. One difficulty I have with the paleo diet is breakfast. I mean, who can eat eggs or meat every day. It is extremely difficult not to reach for a piece of toast, a pastry, a bagel, a bowl of cereal … granola!
But now, I’ve found a recipe for paleo granola – inspired by Paleo Cupboard that is fantastic! Serve it with a little almond milk or coconut milk and you have an option for cereal that will blow your paleo and non-paleo mind. I don’t think I can eat any other granola after having had this recipe! It really has the perfect balance of sweet to salty with the raw honey and delicious fresh ground pink himalayan sea salt. I will say that this recipe uses raw honey, which is probably not permissible on the paleo Whole30 plan. And because it is granola cereal in concept, purists would still reject it. But I’m thinking it’s an acceptable recipe to include in the mix of a mostly paleo diet – and it is 300% times better than any store bought cereal or granola available.
This recipe also doubles as a snack in place of granola bars. You could technically form it into bars, actually, but I prefer to break it into clumps and store in a jar for easy snacking. Just don’t eat too much – it does have a lot of calories with all of those nuts!
1 cup raw almonds
1 cup raw cashews
1/4 cup raw pepitas/pumpkin seeds
1/4 cup raw sunflower seeds (no shell)
1/2 cup unsweetened coconut flakes
1/4 cup coconut oil
1/2 cup raw honey
1 tsp vanilla extract
1 tsp pink himalayan sea salt
1 cup dried cherries
1. Preheat oven to 275 F. Place the almonds, cashews and coconut flakes in a food processor or blender and pulse a few times to break into smaller chunks.
2. Microwave the coconut oil, raw honey and vanilla extract together in a medium sized mixing bowl for about 30-45 seconds. Add the seeds, nuts and coconut flakes and stir to coat.
3. Spread the granola mixture evenly onto a baking sheet lined with parchment paper and cook for about 20-25 minutes or until lightly browned, stirring once or twice.
4. Remove from heat and add the dried cherries and sprinkle with sea salt, pressing the mixture together to form a flat surface.