By Molly Dunham
I Googled “paleo granola” and spliced a few recipes together to find the right combination of crunch, texture and sweetness.
- 2 cups sliced almonds
- 1 cup sunflower seeds (raw and unsalted)
- 1 cup pumpkin seeds (raw and unsalted)
- ¾ cup unsweetened coconut
- ¾ cup raisins
- ½ cup sesame seeds
- ½ cup ground flax meal
- 1/4 cup honey
- 1/4 cup butter
- 1/4 cup coconut oil
- 1 tsp. vanilla (optional)
- 1/4 tsp. almond extract (optional)
Preheat oven to 350 F. In a large bowl, combine nuts, seeds, flax meal, coconut and raisins. In a small saucepan, combine butter and honey, and heat until melted.
Add vanilla and almond extract to the butter and honey, and pour over the rest of the ingredients. Mix well. Spread granola onto a large baking sheet and cook for 30 minutes. Let the granola cool, then break into small clusters.
Store in an airtight container for up to a week.
Photo credit: © Molly Dunham