Ingredients (Serves approximately 10):
1 cup oats (to make this gluten free, increase the almonds and coconut to 1 cup each)
1/2 cup of raw almonds (chop in a food processor)
1/2 cup shredded unsweetened coconut?
1/3 cup sunflower seeds?
1/3 cup pumpkin seeds (pepitas)
1/3 cup chia seeds
1/3 cup wheatgerm?
1/2 cup almonds, roughly chopped?
4 tbsp linseeds
2 tsp cinnamon
Directions:
Mix all ingredients in a bowl then add into a large glass jar to store.
OR, for something a little different:
Paleo Crunch (gluten/grain free)
Dry ingredients:
2 cups of raw almonds
1/2 cup of raw, unsalted sunflower seeds (shelled)
1/2 cup of raw, unsalted pumpkin seeds
1/2 cup of hazelnuts (or any other flavorful nut)
1/2 cup of chia seeds
1/2 cup of unsweetened coconut flakes
1 cup of almond flour (if you’re patient, all it takes is almonds and a food processor… or you could buy a package in the gluten-free baking section of most markets)
1 tablespoon of cinnamon
Wet ingredients:
1/4 cup of coconut oil
2 teaspoons of vanilla extract
1/2 a cup of honey or agave nectar
Directions:
Using a food processor or knife, chop almonds and hazelnuts to desired size.
Combine all dry ingredients in a large mixing bowl.
Add coconut oil, honey and vanilla extract and stir until all ingredients are incorporated.
Spread the mixture on a large jelly roll pan or cookie sheet with a lip, and bake at 350 degrees for 10 minutes.
Remove pan from the oven and stir ingredients carefully.
Return pan to the oven and bake for an additional 10 minutes, or until ingredients begin to brown.
Let your paleo crunch cool before eating. As it sits, the crunch will get… crunchier. Store in an airtight container, or in single-serving (approximately 1 cup) bags.
1 cup oats (to make this gluten free, increase the almonds and coconut to 1 cup each)
1/2 cup of raw almonds (chop in a food processor)
1/2 cup shredded unsweetened coconut?
1/3 cup sunflower seeds?
1/3 cup pumpkin seeds (pepitas)
1/3 cup chia seeds
1/3 cup wheatgerm?
1/2 cup almonds, roughly chopped?
4 tbsp linseeds
2 tsp cinnamon
Directions:
Mix all ingredients in a bowl then add into a large glass jar to store.
OR, for something a little different:
Paleo Crunch (gluten/grain free)
Dry ingredients:
2 cups of raw almonds
1/2 cup of raw, unsalted sunflower seeds (shelled)
1/2 cup of raw, unsalted pumpkin seeds
1/2 cup of hazelnuts (or any other flavorful nut)
1/2 cup of chia seeds
1/2 cup of unsweetened coconut flakes
1 cup of almond flour (if you’re patient, all it takes is almonds and a food processor… or you could buy a package in the gluten-free baking section of most markets)
1 tablespoon of cinnamon
Wet ingredients:
1/4 cup of coconut oil
2 teaspoons of vanilla extract
1/2 a cup of honey or agave nectar
Directions:
Using a food processor or knife, chop almonds and hazelnuts to desired size.
Combine all dry ingredients in a large mixing bowl.
Add coconut oil, honey and vanilla extract and stir until all ingredients are incorporated.
Spread the mixture on a large jelly roll pan or cookie sheet with a lip, and bake at 350 degrees for 10 minutes.
Remove pan from the oven and stir ingredients carefully.
Return pan to the oven and bake for an additional 10 minutes, or until ingredients begin to brown.
Let your paleo crunch cool before eating. As it sits, the crunch will get… crunchier. Store in an airtight container, or in single-serving (approximately 1 cup) bags.
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