Paleo Granola

Ever since my sis, Christine, introduced me to Steve's Paleo Crunch I've been wanting to try to re-create it at home.  The stuff is delicious...

So, I was so excited when I found this recipe on ourfullplate.com.  This recipe is pretty darn close.  The recipe is very forgiving, so feel free to sub nuts, add dried fruit, etc. 

It's an amazing snack or a delicious way to start the day!  I love it with almond milk and fresh berries.

Hope you love it as much as I do.

Ingredients

Dry Ingredients:

¾ cup of raw pumpkin seeds

¾ cup of raw sunflower seeds

1½ cup of almond meal

1½ cup of shredded unsweetened coconut

3 cups of raw slivered, chopped, or sliced almonds

1 3/4 tsp cinnamon

1 3/4 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

Wet Ingredients:

1/2 cup of raw honey

1/4 cup Pure Maple Syrup

3 tblsp of pure vanilla

3/4 cup of melted coconut oil

Instructions

Preheat oven to 325 degrees.

In a large bowl, mix all dry ingredients.

In a small bowl mix the wet ingredients.

Stir in the wet ingredients with the dry ingredients.

Mix well, until the mixture is evenly blended.

Line baking sheet with parchment paper. 

Spread mixture on cookie sheet. 

Bake for 20 minutes. 

Remove and stir. 

Place back in oven for 5 more minutes. 

Let it cool for about 5-10 minutes 

(It will still be slightly moist, it will "dry" as it cools - so don't over bake it.)

Store in an airtight container.

Makes about 12 servings.

Happy Eating!

This recipe was created using this original recipe:

Our Full Plate: Homemade Paleo Granola Crunch

Paleo Spaghetti Sauce

Ingredients:
2 tblsp olive oil

1/2 lb hot italian sausage 

1/2 lb sweet italian sausage

1/2 onion, diced

1 large garlic glove. diced (or use a garlic press)

6 oz crimini mushrooms, sliced

14.5 oz can diced roasted tomatoes

8 oz can tomato sauce

1/4 cup red wine (optional)

1 tblsp italian seasoning

1 tblsp oregeno

1 tblsp basil

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp black pepper

1tblsp agave nectar

4 cups spinach
sea salt to taste

Warm deep skillet with 1 tblsp olive oil over medium heat.

Add onions.  Sautee until translucent.

Add garlic.  Stir for about a minute.

Squeeze sausage out of casings into skillet with onion and garlic.

Brown sausage, breaking it up as it cooks.

Add mushrooms.  Stir gently. 

Add canned tomatoes, tomato sauce, and red wine.  Mix well.

Add dry seasonings. Mix well.

Add agave. Mix well.

Let sauce simmer on medium for about 20-30minutes, depending on how thick or thin you like your sauce.

Add spinach.  Stir in and cook until spinach starts to welt.

Salt to taste

Serve over spaghetti squash or zuccini "spaghetti".