Name: Paleo Granola.
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: about 5 cups of granola
Ingredients: 1/4 cup ground flaxseed; 1/2 cup raw pumpkin seeds; 1/2 cup raw sunflower seeds; 3/4 cup almond meal; 1.5 cups shredded unsweetened coconut; 2 cups raw sliced almonds; 1/2 teaspoon cinnamon; 1/2 teaspoon kosher salt (I heap it up a little because I love sweet/salty combinations!); 1/2 teaspoon baking soda; 1/2 cup melted coconut oil; 1/4 cup honey; 1.5 teaspoons vanilla extract

Ingredients

Dry ingredients:

1/4 cup ground flaxseed
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
3/4 cup almond meal
1.5 cups shredded unsweetened coconut
2 cups raw sliced almonds
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt (I heap it up a little because I love sweet/salty combinations!)
1/2 teaspoon baking soda

Wet ingredients:

1/2 cup melted coconut oil
1/4 cup honey
1.5 teaspoons vanilla extract

Instructions

Preheat oven to 250.
Add all dry ingredients to a large bowl and mix well.
Combine the coconut oil, honey, and vanilla in a measuring cup and stir, then pour over dry ingredients and stir thoroughly to combine.
Line a baking sheet with sides with parchment paper, and pour granola onto the parchment. Press down firmly (it won’t reach all the sides of the pan, and that’s okay).
Bake until toasted (it will be lightly toasted on top and darker on the bottom), 1 hour. Remove from the oven and gently stir (I like to leave as many big chunks as I can, so I try to flip it in sections with a spatula instead of stirring). Bake 15 minutes more, then cool completely on the pan.
Serve as is as a snack, with milk like granola cereal, or sprinkled over yogurt!

Notes

Thanks to my friend Ashley for the recipe!

Sometimes I can’t find raw sunflower seeds, so I use the roasted salted kind and just reduce the salt slightly.