Paleo Nut and Seed Granola

This nutrient-dense paleo granola is packed with crunchy nuts, wholesome seeds, and naturally sweet Inca berries. Soaking and dehydrating the nuts and seeds enhances digestibility while slow baking brings out a rich, toasty flavour. Perfect served with fresh berries, coconut yoghurt, or your choice of milk.

​

Ingredients:

• 4 cups mixed nuts (macadamia, almonds, walnuts, Brazil nuts)

• 2 cups mixed seeds (pumpkin, hemp, flaxseed, sunflower)

• 1 cup Inca berries 1 cup coconut flakes

• 1 cup coconut oil, melted

• ¾ cup honey

• 2 tsp vanilla extract

• 2 tsp ground cinnamon

• ½ tsp Celtic sea salt

​

Method:

1. Soak the nuts, pumpkin seeds, and sunflower seeds overnight in lightly salted water. Drain and rinse well.
2. Spread onto a lined baking tray and dehydrate in the oven at 100°C for a few hours until completely dry.
3.. Place the dried nuts and seeds (except hemp and flaxseeds) into a Thermomix or food processor and pulse for about 15 seconds until finely chopped but not too fine.
4. Grind the flaxseeds separately until finely ground, then mix them into the nut and seed mixture.
5. In a large bowl, combine the chopped nuts and seeds with the coconut oil, coconut flakes, honey, vanilla extract, cinnamon, and salt.
Stir well to coat everything evenly.
6. Spread the mixture evenly onto a lined baking sheet.
Bake at 100°C for 3 hours, stirring occasionally to ensure even toasting.
7. Remove from the oven and allow to cool slightly.
8. Mix through the hemp seeds and Inca berries.
9. Store in an airtight container in the fridge to maintain freshness.
10. Serve & Enjoy!
Enjoy with fresh berries and your choice of coconut yoghurt, Greek yoghurt, or milk.
This granola is crunchy, naturally sweet, and packed with nourishing fats and antioxidants. The perfect way to start your day!