Paleo Crunchy Granola
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.
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!Print
Paleo Crunchy Granola
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- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Category: Breakfast or Snack
- 3 cups unsweetened coconut flakes (I used wide shred from Trader Joes)
- 1 1/2 cups sliced dry toasted almonds (or raw)
- 1 cup pumpkin seeds (pepitas) from Trader Joes
- 1/2 cup toasted sesame seeds
- 1/2 cup raw sunflower seeds
- 2 tablespoons chia seeds
- 3/4 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon Chinese 5 Spice powder
- 1/2 cup honey
- 2 tablespoons light olive oil
- 1 teaspoon vanilla extract
- Preheat oven to 300.
- Line a baking sheet with parchment.
- Toss all the dry ingredients in a medium bowl.
- 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.
- Spread the mixture on the parchment lined sheet. and bake for 15 minutes, then stir it and bake another 15 minutes.
- Allow to cool then store in a tightly sealed container at room temperature.
- Break off shards to serve or crumble over fresh fruits.