This Paleo Granola will not last long in the household, that I can promise you! Everyone will gobble it up before you know it.
Gluten Free, Kids, Paleo, Vegan
Bryan Carroll CFMP, NTP, FAFS
I use freeze-dried strawberries, bananas, or cranberries
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
Place the cashews, almonds, and coconut flakes into a
. Pulse a couple times to break them up.
Melt the coconut oil and add it to the honey and vanilla.
Pour the sunflower seeds, pumpkin seeds, and the mixture from the food processor. Mix thoroughly, making sure to completely cover all the seeds and nuts with the liquid.
Spread the mixture onto the baking sheet. Sprinkle salt over the top, then sprinkle the cinnamon (if you want cinnamon).
Place in the oven for 20-25 minutes, or until golden brown on the top. At about 15 minutes, stir the mixture and taste to see if it needs more cinnamon.
Pull from the oven and add in your dried fruit. Seal it in a mason jar or airtight container. Usually this recipe doesn't last very long because we eat it too fast!!
This recipe pairs great with our
Coconut Whipped Cream