Paleo Granola #healthy #breakfast

Paleo Granola – a time tested formula that is soon to turn into your new breakfast and eating top pick!

Today, I'm sharing a formula for my preferred sans grain paleo granola formula, one that most likely won't keep going long once it comes out of the stove (since it's very scrumptious) – so you should feel free to twofold the cluster. Both, Jessica and I, make this paleo granola frequently and I'm certain that you'll adore it, as well. This Paleo Granola goes path back to the earliest reference point of my formula manifestations when at the time I posted my plans just on my Facebook page. Goodness how circumstances are different! I originally presented it in one of my cooking classes and it was a hit. The nectar in this formula gives the perfect measure of pleasantness and the nuts and seeds include an ideal crunch. This granola is paleo-accommodating, sans grain, without gluten, sans dairy, cooler well disposed, liberated from refined sugars and veggie lover. For the entirety of my veggie lover companions who decide to stay away from nectar, you can utilize grade B maple syrup.

No compelling reason to make an uncommon excursion the market. As usual, we like to keep it basic and simple for you and assist you with sparing time! An outing to the supermarket, particularly on the off chance that you live a reasonable good ways from one like me, is never a fast undertaking. So utilize whatever nuts and seeds you have close by and you'll be a great idea to go. On the off chance that you make this formula, remark beneath and let us realize what nuts and seeds you utilized.

Also Try Our Recipe : HEALTHY OAT AND DATE SLICE (REFINED SUGAR-FREE WITH A DAIRY-FREE OPTION)

INGREDIENTS

• 1 cup raw almonds
• 1 cup raw cashews
• 1/3 cup raw pumpkin seeds
• 1/3 cup raw sunflower seeds
• ¼ cup unsweetened coconut flakes
• ¼ cup coconut oil
• 1/3 cup organic honey*
• 1 tsp. pure vanilla extract
• Pinch of sea salt
• 2 tsp. ground cinnamon
• 3/4 cup dried cranberries or cherries

INSTRUCTIONS

1. Preheat oven to 275 °F.
2. In a food processor or blender, add almonds, cashews, and coconut flakes to chop into small pieces. Do not over blend.
3. Heat coconut oil, honey, cinnamon and salt over medium high heat in a large saucepan, for about 3-5 minutes. Remove from heat and stir in vanilla. Then add seeds, nuts and coconut flakes and stir to coat.
4. Spread granola mixture evenly onto a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until lightly browned. Remove from oven and add dried cranberries, may need to press into granola mixture.
6. Allow to cool for about 20 minutes or until hardened. Break apart granola. Store in an airtight container or mason jar for up to 2 weeks.

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