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 cubes
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)
- Preheat heat your oven to 120°C or 250°F. Line baking trays with baking paper.
- 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
- Next, in a food processor or blender, add the pineapple, dates, orange juice, vanilla, cinnamon and coconut oil and whizz until smooth.
- Pour the pineapple mixture over the dry ingredients and mix well. Using your hands to mix can be helpful!
- 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.
