Pumpkin Cranberry Crunch Granola

Ingredients

• 1 cup roughly chopped pecans, 
• 1 cup roughly chopped walnuts,
•  1 cup unsweetened coconut flakes or "chips"
• 1/2 cup shelled pumpkin seeds (pepitas) or sunflower seeds,
•  1/4 cup white sesame seeds
• 1/2 cup pumpkin puree (just pumpkin... Not pumpkin pie filling),
•  1/3 cup melted coconut oil
• 1/4 cup honey or pure maple syrup, 2 Tbsp molasses
• 1 Tbsp vanilla
• 1 Tbsp + 1 tsp cinnamon
• 1 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp sea salt
• 1 cup juice-sweetened dried cranberries (or raisins)

 

Cooking Steps

Preheat oven to 275F / 135 C. Line a large baking sheet with unbleached parchment paper.
In large bowl, mix together nuts and seeds. Scoop half of the nut/seed mixture into a food processor and process on high until very finely chopped (you want it to be the texture of coarse sand). Return the finely chopped nut/seed meal to the large bowl with the un-processed nuts/seeds.
Mix remaining ingredients (pumpkin puree through sea salt) — EXCEPT dried cranberries — in a small mixing bowl. Pour over nut/seed mixture. Mix everything together until nuts/seeds are completely coated.
Turn mixture onto parchment-lined baking sheet. Spread evenly so that the granola cooks evenly.
Bake in preheated oven for 45-55 minutes, turning mixture gently one time (halfway through the baking time) to prevent burning.
Remove from oven and let cool for 5-10 minutes. Sprinkle dried cranberries on top of granola, then mix gently, right on the baking sheet.
Let cool before serving or storing. Granola will crisp as it cools.


http://fastpaleo.com/pumpkin-cranberry-crunch-granola/

Paleo No Oat Oatmeal

2 servings

• 1/4 cup walnuts
• 1/4 cup pecans
• 2 Tbs ground flax seed
• 1/2–1 tsp ground cinnamon
• dash of freshly ground nutmeg
• 1/4 tsp ground ginger
• 1 Tbs almond butter
• 1 banana, mashed
• 3 eggs
• 1/4 cup unsweetened almond milk (add more if desired)
• 2 tsp pumpkin seeds
• 1 handful of fresh berries (optional)

Instructions

1. Add walnuts, pecans, flax seed and spices to a food processor and pulse mixture to a course grain (make sure to stop before it is ground into a powder). Set aside.
2. Whisk together eggs and almond milk until the consistency thickens and becomes a loose custard.
3. Thoroughly blend the mashed banana and almond butter together and add it to the custard, mixing well.
4. Stir in the course nut mixture.
5. In a medium saucepan, warm the mixture on the stove until the “no-oatmeal” reaches the desired consistency; this should only take a few minutes. Stir frequently.
6. Sprinkle pumpkin seeds and berries on top. Add more almond milk if desired.

http://www.paleoplan.com/2011/06-01/no-oat-oatmeal/

Grain Free Apple Muesli

Apple “Muesli” (grain free)
1 generous serving

1 apple, any variety, washed and cut unto chunks
1/8 cup almonds
1/8 cup walnuts
1/8 cup shredded coconut
1 tablespoon maple syrup
1/2 teaspoon cinnamon (optional)

In a food processor, place the nuts and whiz until they are coarsely chopped. Add the coconut, apple, maple syrup and cinnamon and whiz a couple times until the apple is also coarsely chopped. Serve immediately.

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Article printed from Delicious Obsessions: http://www.deliciousobsessions.com
URL to article: http://www.deliciousobsessions.com/2011/10/apple-muesli-grain-free/