Apples & Cinnamon Paleo Granola!

paleo granola

While my 2/3 of the year Resolution is to start swinning in food styling and killer photography, this crazy awesome grain-free Apple Cinnamon granola has me making a batch of super yogurt (its the strongest-probiotic brilliance of yogurt, how-to is right HERE) and so, it went straight from an Instagram snapshot to the blog. My Canon is charging, and I even have wild lights to capture lots of the majesty of food without grain, gluten or sugar, but in the meantime, this snapshot and instructions will set you on a course toward blissfully stuffed!

I decided to do a riff on these Cashew Coconut cookies.  Its a no-fail, simple-simple, super-protien-packed, decidely addictive granola that is totally gluten-free, Paleo & SCD friendly… yet it tastes like “real” granola!

Apple Cinnamon Granola:

In a big bowl measure out…

  • 1 cup of shelled, unsalted sunflower seeds
  • 1 1/2 cups slivered raw almonds (or other raw almonds, just pulverize them longer when we get to that step)
  • 1/4 cup unsweetened flaked coconut.

Now… I take roughly half and toss it in the Vitamix (I think a regular blender will do, and certainly a food processor will do) for one or two super-quick pulses of power.  This should make it fairly crumbly and even a bit of nuts/seed/coconut dusty and ready to go back in the bowl.

In a separate bowl, mix up…

  • 1/4 cup coconut oil, melted to liquid
  • 1/2 cup honey
  • 1 tbs pure vanilla (I use Burbon Vanilla from Trader Joe’s here)
  • 1 tsp sea salt
  • 1 tbs ground cinnamon
  • 1 tbs peanut butter

Stir all of this really well together and then toss with the dry stuff till it is well mixed if not a bit crumbly.

Use a bit of coconut oil to coat a big baking/cookie sheet.  Dump the bowl of crumbly yum on top and press it a bit into a layer.

Bake it at 275-300 depending on how hot your oven runs (hot ovens, lower temp so you don’t burn it), checking it every 5 minutes or so, for about 20 minutes.  At about 20 minutes it will be a bit toasty.  Now’s the time to check it more frequently, letting it bake up to 10 minutes more to “dry out” a bit.

Remove the pan before it gets too dark/starts to scorch.  Nuts do burn…and rapidly…. so stay on top of it!

Once its out of the oven let it cool completely (for many hours!)  before scraping and crumbling it into a big bowl or mason jar.

Add: one bag of slightly crushed up dried fuji apples (Trader Joe’s makes amazing freeze-dried ones perfect for this!) or just serve with sliced fresh apples and coconut milk (or any milk…! or just plain!) You may find yourself making another batch tomorrow!  Enjoy!!!


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