Paleo Granola

Here is a wonderfully nutritious start to the day that I like to alternate with my brekkie cups, and it sticks to the paleo, whole 30, gluten free, primal rules – breakfast winning!  

Like all my food I try and remember whatever goes into my mouth must give me something good. Whether it’s to make me healthy or happy. I try to eat healthy because healthy equals happy (so sorry, I hate it when people say stuff like that too!). 

Anyway, back to how amazing this recipe is with the star of the show being cashew nuts.

Cashews are the legend of the nut world; packed with soluble dietary fiber, vitamins, minerals and numerous health-promoting phyto-chemicals that help protect from diseases and cancers. They are rich in essential “heart-friendly” monounsaturated-fatty acids increasing good cholesterol in the blood. 

Cashew nuts are abundant sources of essential minerals. Minerals, especially manganese, potassium, copper, iron, magnesium, zinc, and selenium are concentrated in these nuts. Cashews are also great for your skin, your metabolism and even your eye sight! *cue heaps more cashew recipes*

This make 6 servings, enough for two working weeks if you alternate with other brekkie’s. You will need:

  • 1 1/2 cups almond
  • 1 cup cashews 
  • 1 cup sunflower seeds (Aussies call them Peptita’s)    
  • 1 cup coconut flakes/ shredded coconut 
  • 1/2 cup raw honey 
  • 1/2 cup coconut oil 
  • 2 tbsp chia
  • 1 cup dried fruit (cranberries/raisins/apricot/pineapple)

Preheat oven to 160c and line baking sheet with baking paper. 

In a food processor pulse your almonds, cashews and pepitas a few times until roughly chopped. I like to keep mine quite chunky. 

In a saucepan heat the coconut oil and honey together and as soon as it has liquified add the nut mixture and the coconut.

Spread evenly on a baking sheet and roast for 20-25 mins am until golden brown, stirring halfway through. 

 Stir in dried fruit and chia (please use Aussie grown chia, our new-found love for these super seeds is starting to damage our planet. However they are sustainably grown in WA). Press down firmly to compact the mixture into a delicious nutty slab and leave approx 30 mins to cool completely. 

 Once cooled, break up and store in an air-tight container for up to two weeks. 

A beautiful way to serve is to layer with berry compote and natural yogurt.  



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