I have been experimenting with new Paleo recipes to add to the rotation and I am so excited about this one. Paleo granola has been on my radar for awhile now and I finally carved out some time for this treat. This recipe from Against All Grain (one of my favorite Paleo resources) served as my inspiration. I made some changes based on what I wanted to use and I'm very happy with the results. The nuts and syrup will definitely be serving as my granola recipe base as I experiment with different flavors and add ins.
This granola skips on the oats and is made up entirely of nuts- making it Paleo, gluten free and super filling! Maple syrup naturally sweetens it and throwing in some dried cranberries at the end gives it extra flavor and color. This recipe makes quite a bit, which makes it perfect to have on hand for a few weeks of breakfasts and snacks. I like it with plain green yogurt but it would even be good eaten as cereal with milk. If you want to get crazy, sprinkle some on top of pumpkin or vanilla ice cream.
Paleo Pumpkin Granola
recipe adapted from Against All Grain
1 cup raw almonds
1 cup raw pecans
1 cup raw sunflower seeds
1 cup raw cashews
1/2 cup Grade A Dark Maple Syrup
2 Tbsp. coconut oil, melted
3 Tbsp. pumpkin puree
1 Tbsp. vanilla extract
2 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 cup shredded coconut, unsweetened
1/2 cup dried cranberries
Place nuts in a large bowl and cover with water. Soak for about 8 hours, or overnight, rinsing and changing the water halfway through.
Drain nuts, rinse and pour onto paper towels to soak up moisture. Once they have been patted dry, place in the bowl of a food processor and pulse until the texture resembles oats. (If you do not have a food processor, coarsely chopping the nuts on a cutting board will work. Because the nuts have been soaked, they are soft and easy to shop. I would probably not recommend using a blender).
Add in syrup, coconut oil, pumpkin and salt. Pulse until just combined. Fold in shredded coconut with a spoon.
Lay granola out on two cookie sheets lined with parchment paper.
Bake for 6 hours on 170 degrees, or until granola is brown and crunchy. Store in an airtight container.