As the paleo challenge comes to an end and you are thinking of your post paleo habits… consider this your new granola! Make a batch on the weekend and use it to munch on throughout the week! Or enjoy a cup with some coconut milk!
1 cup raw almonds
¾ cup raw pecans
¾ cup raw macadamia nuts
¼ cup raw pepitas + 1/4 cup chopped for adding in at the end
½ cup honey, melted
2 tablespoons coconut oil, melted
3 tablespoons pumpkin puree
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
¾ tsp ground nutmeg
½ tsp ground ginger
½ teaspoon sea salt
¼ tsp ground cloves
½ cup shredded coconut, unsweetened
½ cup raisins, cranberries, or chocolate chips
Soak the nuts and 1/4 cup pepitas in enough water to cover them and mix in 1 teaspoon of salt. Cover, and soak overnight, changing out the water one time.
Drain the nuts and seeds and place on a paper towel to absorb the remaining water.
Place the soaked nuts and seeds in the bowl of a food processor. Process them until they resemble the size of oats.
Add in the honey, coconut oil, pumpkin puree, vanilla, spices, and salt. Pulse until combined.
Remove the blade, then mix in the shredded coconut with a spoon. Turn the mixture out onto 3-4 parchment covered dehydrator trays. Spread it evenly into a thin layer.
Dehydrate on 120 degrees for 24 hours, turning twice. The granola may feel a little sticky and wet when you first remove it, but will crisp up after cooling.
Stir in the raisins and additional 1/4 cup chopped pepitas, then let cool completely before storing in an airtight container for 2-3 weeks.
Dehydrating is my preferred method for making this granola, but you can bake the granola in your oven at 170 degrees for 3-4 hours, or until it is completely dried and free of all moisture.