Paleo Granola

Paleo Granola

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.

Emily Saddler

Emily is married to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “Sage and Sourdough Wellness and Herbs” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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