One of my favorite things is having a delicious snack to munch on while working, taking a break, or hanging out with friends…specially those that are crunchy and full of flavor!
My favorite type of snack is one that not only provides an amazing taste bud experience, but that also nourishes the body. I love efficiency, and this type of eating kills two birds with one stone.
There are plenty of great Paleo snacking options out there than fit the bill, but I have a wonderful recipe to share with you today that does the job well. I hope you love it as much as we do!
I call this recipe the Hippie Paleo Granola. Why hippie? Well, hippies love granola (wink wink) and I just couldn’t help myself! Now, most granolas you find at grocery stores contain oats (lots of them), and as we all know, oats are a grain and that just doesn’t go with our Paleo lifestyle now does it?
My recipe uses only 100% Paleo approved ingredients, which means that no oats were included in the making, and let me tell you…it KILLZ it when it comes to taste. It feels just like your regular (with oats) granola, but it tastes way more delicious!
Hoping you find some time this weekend to pull out that baking sheet and get your Hippie Paleo Granola baking on. Happy healthy snacking, everyone!
- 2 cups raw slivered almonds
- 2 cups raw walnuts
- 1 cup raw pecans
- 1 cup raw pepitas
- 1 cup unsweetened coconut flakes
- ¾ cup raw sunflower seeds
- ½ cup coconut oil
- ¾ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
- 10 dried figs, diced
- Preheat over to 300 degrees
- Plug in your food processor. Add in 1 cup slivered almonds, 1 cup raw walnuts, pecans, pepitas and sunflower seeds, and pulse a few times, just enough to break down some of the nuts and seeds.
- Mix all dry ingredients together (nuts and seeds you processed, remainder nuts, coconut flakes and sea salt) in a mixing bowl.
- Mix wet ingredients together in a separate mixing bowl.
- Mix wet and dry ingredients together.
- Place mixture directly on baking sheet (spread evenly.)
- Bake for about 45 minutes total (remove baking sheet from oven every 10 minutes, and using your stainless steel spatula, carefully move the granola around to prevent it from burning.)
- Once granola has baked for a total of 45 minutes, remove baking sheet from oven and allow granola to cool completely.
- Once cool, fold in diced dried figs.
- Keep granola in a closed container. Lasts fresh for about 4 weeks.
- Food processor
- Baking sheet
- Stainless steel spatula
- Mixing bowls
- Rubber spatula
- Measuring cups
- Measuring spoons