During our trip to New York this summer I got hooked on to a grain-free granola from Wholefoods (Elizabeth’s). So much so that several packets found their way into our suitcase and on the flight back to Manila.
Back home, when I realised that my stock was slowly depleting I set out on a quest to make these delicious Paleo friendly granola bites at home.
5 attempts later, I am happy to report that I think I nailed it! Here is the recipe. Enjoy this granola with some (nut) milk and fruit for breakfast or simply as a satisfying, crunchy snack.
Ingredients:
Dry ingredients:
- ½ cup raw cashews, roughly chopped
- ½ cup whole pumpkin seeds
- ½ cup whole sunflower seeds
- ½ cup coconut flakes
- 2 tbsp almond flour
- 2 tbsp chia seeds
- 2 tbsp hemp seeds
- 2 tsp cinnamon powder
- ½ tsp Himalayan salt
Wet ingredients:
- 2 tbsp coconut oil
- 2 tbsp cashew butter
- 4 tbsp coconut nectar
- 2 tsp vanilla essence
Preparation:
- Preheat the oven to 150 degrees Celcius, 300 degrees Fahrenheit
- Combine the dry ingredients in a bowl
- Combine the wet ingredients in a small sauce pan, heat gently until it is well combined
- Add the wet ingredients to the dry ingredients and mix well
- Spread out on a parchment lined baking sheet
- Bake for 15 minutes, then toss and return to the oven for another 10 minutes
- Remove from the oven, allow to cool slightly and press the mixture together to form clumps
- Store in the refrigerator
