Paleo Granola

I had a craving for this french vanilla granola I use to eat when grains were a staple in my vegan diet.  Silly me.  So I had to recreate it and with it I created 2 more.   I am in the holiday spirit so they are a bit fall spiced.  Enjoy with the dairy-free yogurt recipe!  

Vanilla Granola

3 1/2 cups mixed raw nuts
1/2 cup raw pumpkin seed 
1/2 cup water
1/2 cup coconut sugar
1/4 tsp sea salt
1/2 cup coconut oil or grass-fed butter
1 tbs organic vanilla
 

Blend the mixed nuts in the blender until chopped into small pieces.  Remove 1/2 of the mixed nuts from the blender and put in a bowl. Continue to blend the the other 1/2 of the mixed nuts until they are ground into a fine flour like consistency.  Add to the bowl and add pumpkin seeds.  In a pot melt the the coconut sugar, water, sea salt, oil and vanilla.  Once melted poor over nut mixtures.  Lay out on cookie sheet and bake at 300 for 25 minutes to an hour, until it reaches your desired crunchiness.  

Original Granola

1 cup almonds, ground into a flour consistancy 
1/2 cup coconut, shredded
1/2 cup sunflower
1/2 cup pumpkin
1/2 cup coconut oil, melted
1/2 cup honey
1 tsp salt
vanilla

Mix all together, lay out on cookie sheet and bake at 300 degrees for 25 minutes up to an hour, depending on your crunchy desires, stir often.

Cinnamon Granola

1/2 cup almonds, ground into a flour like consistancy
1/2 cup cocont, shredded
1/4 cup pumpkin seeds
1/4 cup walnuts
1/4 cup pecans
1/4 cup sunflower
1/2 coconut oil, melted 
1/2 cup honey
1 tbs cinnamon
1 tsp sea salt

Mix all together, lay out on cookie sheet and bake at 300 degrees for 25 minutes up to an hour, depending on your crunchy desires, stir often.

 

 

 

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