Meal/Snack Menu:
Cinnamon Nut Granola
Topping-Choose one: Chopped Dates, Figs, Raisins, Strawberries, Apple or Berries
Non-dairy Milk (Almond or Coconut)
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| Photo: w.lynne |
CINNAMON NUT GRANOLA
Paleo & Whole 30 compliant
1 cup raw almonds
1 cup raw pecans
1 cup raw walnuts
1/2 cup sunflower seeds or pepitas (green pumpkin seeds)
1/2 cup ground flax seed
2 cups unsweetened coconut, shredded
1 Tablespoon cinnamon
1/2 teaspoon nutmeg
Instructions in a 'nutshell': Soak. Drain. Chop. Dehydrate. Enjoy!
The night before:
* Place nuts in a large bowl, add 1 teaspoon sea salt and cover with water. Refrigerate overnight.
The day of:
* Preheat oven to 200 degrees. Line 2 baking sheets with parchment paper.
* Place nuts in a colander. Rinse with cold water and drain well.
* Place 1/3 of the nuts in a food processor, Ninja or blender. Pulse to chop them into small pieces. OOPS! Do not over pulse or you will have nut butter.
* Place chopped nuts in a large mixing bowl. Repeat chopping process with the rest of the nuts.
* Add seeds and coconut to chopped nuts. Sprinkle with spices and stir to coat.
* Divide granola between the baking sheets and spread out in a thin layer. Note: If you put the whole batch on one tray allow longer time to dehydrate.
* Place pans in the oven and check after 3 hours. If desired color and crunch level has been achieved, remove from oven or continue baking.
* The nuts need to be fully dehydrated. They will increase in crunch as they cool.
* Store completely cooled granola in an airtight glass container for up to 2 weeks or longer in the refrigerator.
* Serve 1/4 - 1/2 cup granola with raisins or berries and a splash of non-dairy milk (Nut milk or Coconut milk)
Taste. Enjoy. Share!
Recipe: w.lynne