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Gluten-Free Paleo Granola Recipe

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Ingredients

Scale
  • 2 cups raw walnuts
  • 2 cup raw cashews
  • 1 cup raw pumpkin seeds
  • 1 cup unsweetened shredded coconut
  • 1/2 cup dried cranberries/goji/currants – your choice or a mix
  • 2 tablespoons water
  • 3 tablespoons coconut oil
  • 1/3 cup rice malt syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon Himalayan salt

Instructions

  1. Preheat the oven to 300 degrees F (150 celcius) and line a baking tray with baking paper (parchment)
  2. Roughly blend the walnuts, cashews and pumpkin seeds with a quick pulse to chop them roughly. Don’t blend them into a paste!
  3. In a large mixing bowl, whisk together the water and coconut oil along with the rice malt syrup, vanilla, cinammon and salt.
  4. Pour the chopped nut mixture into the bowl, along with the dried cranberries and shredded coconut and mix together to coat it all.
  5. Spread this out onto the baking paper on the baking sheet and put into the preheated oven for 20 minutes or until it looks deliciously golden. You might need to ‘stir’/shuffle it about after 10 minutes or so if it’s cooking unevenly.
  6. Now remove from the oven and let it sit for 10 minutes without touching it!
  7. Once you’ve waited the 10 minutes, use a spatula to get under the granola and release the large clusters and then cool, store and eat when you are hungry!

Notes

  • www.liveenergized.com

Nutrition

Find it online: https://liveenergized.com/breakfast-recipes/perfect-breakfast-formula/