Chantelle's Crunchy Paleo Granola
This is giving me serious weekend vibes! My super talented friend Chantelle (@chantellemarie__) is the genius behind this awesome vegan granola, and she created, styled and photographed the whole recipe. Chantelle suggests serving with some fresh fruit or coconut yoghurt, or you can enjoy every little bite on it's own. You can also turn this mix into snackable granola bars and keep in the fridge for up to a week. BB xxxx
2/3 cup raw almonds
1/2 cup macadamia nuts
1/2 cup raw cashews
3 tablespoons sunflower seeds
3 tablespoons pumpkin seeds
2 tablespoons coconut flakes
2 medjool dates
1 tablespoon goji berries
1 tablespoon dried cranberries
1 teaspoon ground cinnamon
1 tablespoon honey, or to taste (optional)
2 tablespoons coconut oil, melted
Pinch of sea salt
Step 1- Preheat your oven to 160 °C
Step 2- Add the nuts, seeds and dried fruit to a food processor. Pulse the mixture for a few seconds into medium sized crumbs, leaving some of the nuts whole for that extra crunch. Transfer to a large bowl.
Step 3- Add the remaining ingredients to the mixture and mix well with a wooden spoon.
Step 4- Line a large baking tray with non-stick baking paper. Spoon the mixture into the tray and flatten with a spatula.
Step 5- Bake for 20 minutes, stirring the mixture gently after the first 10 minutes. Bake for an extra 10 minutes if you prefer it crunchier (just keep an eye on it). Remove and let it cool completely. As the mixture cools it should turn crispy and dark golden brown.
Step 6- Transfer to an air-tight container and refrigerate for up to two weeks.
Step 7- Serve with fresh fruit and coconut yoghurt!