Since I’ve moved away from gluten and dairy for the most part I have tried many new recipes. This paleo granola recipe is really good and can be eaten on anything that needs a sweet crunch. Use it as a topping for muffins, on top of yogurt or coconut ice cream.
Recipe
1/2 cup maple syrup
1/4 cup coconut oil, melted
1 tablespoon vanilla
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon allspice
1/4 teaspoon nutmeg
2 cups chopped almonds
2 cups chopped pecans
2 cups unsweetened coconut flakes
1/2 cup sunflower seeds
1 cup dried cranberries or raisins
Mix all ingredients together in a large bowl minus the raisins. Place on a greased rimmed cookie sheet. Bake at 325 degrees for 25 – 35 minutes, rotating the sheet half way through. Store in gallon size freezer bag for up to 2 weeks in the pantry.