Crunchy clustery paleo granola

Crunchy clustery paleo granola
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grain free dairy free granola

Anyone who has ever read my blog posts has probably reached the conclusion that I’m a bit of a granola cruncher and true to that premise I make a mean grain free granola.  It is honestly better than any oat based granola I have ever had, perfect for topping coconut yogurt, smoothie bowls or just eating it by the handful.

Be warned.  You will not be able to stop munching once you make this, so if you are trying to lose some lbs and have very little self control, (me), you might want to save this for a special occasion.  It also makes a lovely gift packed in mason jars.

Everyone I know who has tried this has loved it, and I’m sure you will too.  It is very forgiving so feel free to make substitutions as you like, just keep the ratios of wet to dry relatively the same and make sure you wait to add those cranberries at the end (that was a lesson I learned the hard way).

Crunchy clustery grain free granola

Ingredients:

1 cup coconut flakes (the bigger ones work better here but shredded coconut is ok too)

3/4 cup slivered almonds

3/4 cup chopped pecans or walnuts

1/4 cup hemp hearts

1 tsp pumpkin pie spice

generous pinch of salt

1 tbsp. melted coconut oil

3-4 tbsp. maple syrup

1 tsp vanilla

1/2 cup dried cranberries

Directions:

Pre-heat oven to 300 degrees

Crumble or chop the nuts, seeds and coconut into oat size pieces and toss with the salt and spices.

Melt the coconut oil over low heat and stir in maple syrup, and vanilla.

Pour the wet over the dry and spread out on a parchment covered sheet pan, bake at 300 for 25 minutes flipping halfway through cooking.

Remove from the oven and stir in the cranberries.

The granola will crisp up as it cools so let it cool completely before serving.

Enjoy!

Toasted nut and seed crackers grain free – paleo – primal

Toasted nut and seed crackers grain free – paleo – primal
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I used to love a certain brand of seedy, nutty, toasted crackers.  On days that I was feeling particularly ballin, I would toss a couple packs in my grocery cart like it was nbd and then start to sweat a little when I got to the till.  They aren’t cheap.

As I’ve learned more about nutrition in my own healing quest, I’ve realized, they also aren’t really as healthy as the price tag might have you believe.  I mean the first ingredient is wheat flour, c’mon.

But I still salivate a bit when I pass them in the cracker isle and I finally decided to create my own grain free version.

Much to my relief they turned out GREAT on the first shot.  (There’s nothing worse than making a big old batch of dog poo out of expensive ingredients)

So if you want to have some crunchy, chewy, sweet, savory, snackable, and very impressive little morsels in your pantry, I’m here to help.

These have the perfect flavour, but the texture is slightly more crumbly than the originals.  I also found it very hard to slice super thin so they did end up a bit thicker than I had hoped.  I’m sure a high quality knife would do the trick and it’s on my birthday list!

Thick or thin, they hold up amazing with red pepper jelly and cashew cheese, or whatever else you want to throw at them, and are guaranteed to be gone before you know it.

I’ve done the testing so you don’t need to take any chances with your one million dollar paleo flour, these are sure to please.  Enjoy!

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Healthier Toasted seed crackers (raincoast crisps*)

Ingredients:

1/4 cup cassava flour

1/4 cup almond flour

2 tbsp ground flax

1 tsp baking powder

1/2 tsp salt

1 tsp coconut sugar

2 eggs

1 tsp apple cider vinegar

1 tbsp water

2 tbsp fat (I like grass fed butter but coconut oil is great too)

1/2 cup soaked chopped almonds

1/2 cup soaked pumpkin seeds

1/4 cup flax seeds

1/2 cup dried fruit chopped ( I used half cranberries and half cherries)

Directions:

  1. Preheat oven to 350
  2. Mix the dry ingredients.
  3. Add the wet ingredients.
  4. Toss in the chopped nuts/seeds/ and dried fruit.
  5. Lightly oil a mini loaf pan and line the bottom in parchment (helps make removing the toast easier)
  6. Bake at 350 for 40 minutes.
  7. Turn don oven to 300
  8. Remove the toast, allow to cool and freeze for about an hour (let it get nice and solid).
  9. Using a super sharp serrated knife slice as thin as humanly possible.
  10. Place slices on parchment lined sheet pans and toast in a 300 degree oven until crisp 15-20 minutes.
  11. Enjoy with your favorite vegan cheese, jam, real cheese, sliced prosciutto, hummus or whatever the heck you like to eat.