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Paleonola (Paleo Granola Recipe)

I went to a wonderful Paleo Cookery Demonstration in London a couple of months ago and she showed us how to make a delicious ‘Tropical Granola’.  My mouth water’s as I think of it.  Back at home, I slightly adapted the recipe and here it is.  Even my husband loves this recipe so why don’t you give it a try!  Remember to include the central part of the pineapple as this is full of bromain, a wonderful natural digestive enzyme.

Paleonola

1 cup fresh pineapple, cut into 2cm cubesPaleo Granola

10 soft dates

2 tablespoons orange juice, freshly squeezed

1 tablespoon vanilla extract

1 teaspoon ground cinnamon or ginger (or any other flavouring)

½ cup coconut oil, melted

3 cups raw almonds

3 cups raw coconut flakes or desiccated

1 cup cashew nuts, roughly chopped

½ cup sunflower seeds

½ teaspoon pink rock salt (or sea salt) 

  1. Preheat heat your oven to 120°C or 250°F. Line baking trays with baking paper.
  2. If you have a food processor, pulse the raw almonds and cashew nuts until roughly chopped. Transfer nuts to a separate large bowl. Otherwise roughly chop nuts by hand. Add the coconut and sunflower seeds to this bowl
  3. Next, in a food processor or blender, add the pineapple, dates, orange juice, vanilla, cinnamon and coconut oil and whizz until smooth.
  4. Pour the pineapple mixture over the dry ingredients and mix well. Using your hands to mix can be helpful!
  5. Spread the mixture onto the baking tray(s) and bake for 1 ½ to 2 hours turning once during cooking. Allow to cool then store in an airtight container.  Enjoy!

 

You can also make this in a dehydrator. Spread the wet mixture over the trays and dry for 12 hours at 40°C.

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