Paleo Crunchy Granola

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Paleo Crunchy Granola

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My sister sent me the link to this recipe from Epicurious.  I had made a paleo granola before that was fair but not really good.  Well, this recipe from Epicurious is not only really good, but it is DELICIOUS!  In fact, this is akin to a nut brittle in a few ways….it is crunchy (once it is cooled), sweet and a little bit of salt adds to the brittle flavor.  This Paleo Crunchy Granola is so good on its own, but I am going to use shards of it as a dessert garnish along side my Pumpkin Chunky Chocolate Bars tonight.  (Also, for the chunky chocolate, I used 73% cacao with roasted almonds, for an even nutty, crunchier effect!)

This crunchy granola can be crumbled over fresh fruits for a light dessert, too.  For breakfast, some sliced fresh bananas on top of this would be a nice start to the day.  Oh, and by the way, you will not miss the oats!!

I made only a few slight changes in the original.  For one thing, I did not have cardamom so I substituted Chinese 5 spice powder, which added a nice flavor to it.  The other changes were that the original recipe called for some raw nuts and seeds that I could not find.  Instead, I used dry toasted of several varieties and they worked out great.

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These crunchy shards are packed with sunflower seeds, pepitas, almonds, sesame and chia seeds, a little honey, salt and some spices.  They can’t decide if they are granola or brittle.  You decide!

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Paleo Crunchy Granola
Author: 
Recipe type: Breakfast or Snack
Prep time: 
Cook time: 
Total time: 
 
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Ingredients
  • 3 cups unsweetened coconut flakes (I used wide shred from Trader Joes)
  • 1½ cups sliced dry toasted almonds (or raw)
  • 1 cup pumpkin seeds (pepitas) from Trader Joes
  • ½ cup toasted sesame seeds
  • ½ cup raw sunflower seeds
  • 2 tablespoons chia seeds
  • ¾ teaspoon kosher salt
  • ½ teaspoon cinnamon
  • ½ teaspoon Chinese 5 Spice powder
  • ½ cup honey
  • 2 tablespoons light olive oil
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 300.
  2. Line a baking sheet with parchment.
  3. Toss all the dry ingredients in a medium bowl.
  4. Heat the honey, oil and vanilla for a few minutes until it thins a little then pour it over the nut and seed mixture. Stir well to coat.
  5. Spread the mixture on the parchment lined sheet. and bake for 15 minutes, then stir it and bake another 15 minutes.
  6. Allow to cool then store in a tightly sealed container at room temperature.
  7. Break off shards to serve or crumble over fresh fruits.
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