Description
Apple grain-free granola is a fall-inspired version of my classic paleo granola (paleola)! It’s so easy to make, the hardest part is doing the dishes!
Ingredients
- 1 cup Walnuts (raw, Unsalted)
- 1 cup Almonds (raw, Unsalted)
- ½ cups Sunflower Seeds (raw, Unsalted)
- 1 cup Unsweetened Shredded Coconut
- 1 Tablespoon Cinnamon
- ¼ teaspoons Fine Sea Salt
- ½ cups Almond Butter (creamy Unsweetened)
- ¼ cups Maple Syrup
- 2 Tablespoons Coconut Oil, Melted
- 3 ounces, weight Unsweetened Dried Apples (about 1 1/2 Cups), Chopped
Preparation
Preheat oven to 350°F and cover a large baking sheet with either a nonstick pad or parchment paper and set it aside.
In a food processor fitted with the “s” blade, pulse the walnuts, almonds and sunflower seeds about 10 times until coarsely chopped. Pour chopped walnuts, almonds, and sunflower seeds into a large mixing bowl and toss together with coconut, cinnamon, and salt.
In a small mixing bowl, stir almond butter, maple syrup, and coconut oil until combined. Add wet (almond butter) mixture to dry (walnuts, almonda and sunflower seeds) mixture and mix until well combined.
Put the mixture out onto the prepared large baking sheet and push firmly into an smooth layer about 1-inch thick. It doesn’t have to cover the whole pan.
Bake for 20–25 minutes until the top is slightly crisp. Remove from the oven and let it cool completely before using your finger tips to crumble into clusters.
Scatter the dried apples over the top of the clusters. Once it has fully cooled, move the paleola into an airtight container.
Notes:
1. Warm nut butter slightly (20–30 seconds in the microwave) to make it easier to stir, if needed.
2. You can store leftovers in an airtight container for up to a week.
3. Yields approximately 6 cups. One serving is 1/3 cup.
