Paleo Granola Recipe*****
1 pound 2 ounces mixed seeds, any nuts,
pepitas, sunflower seeds, sesame seeds, etc.
1 cup unsweetened coconut chips
1/3 cup cacao nibs
1/3 cup honey
1/3 cup coconut oil
1 teaspoon ground cake spices
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
zest of an organic lemon, finely grated
Preheat the oven to 320F and line a rimmed baking sheet with parchment paper or a silicone baking mat.
Put the nuts in the bowl of a food processor or blender and process in short pulses until roughly chopped, stirring every few pulses for even chopping. The goal is to have a mixture of bigger bits and smaller bits. Pour into a large mixing bowl.
Add the rest of the ingredients and stir vigorously until well combined. Pay particular attention to the honey and coconut oil. They tend to remain as individual wads and you will need to coax them into mingling with the other ingredients.
Pour out onto the prepared baking sheet and spread out evenly.
Bake at 320F for 25 to 30 minutes stirring thoroughly every 10 minutes until golden brown.
Let the granola completely cool on the sheet. It will crisp up as it cools-then transfer to an airtight container. It will keep up to 3 weeks at cool room temperature, or a couple of months in the refrigerator. This my favorite granola recipe.