Good Lifestyle

Granola seems to be such a pain to do, but it is really no harder than agitation and casting, then waiting while it lowers (OK, the wait is really difficult.) But really, it is Time to stop spending $ 9 on a tinygranola bag When you could make a lot bigger lot from granola paleo at home for a lot lessmoney.

Start with smooth heater, hazelnuttahini withcoconut oil andcoconut sugar Create a sweet and creamy base. This will help the granola paleo stick together while lending tons of flavor. For crunchy elements, turn to pumpkin seeds, a coconut evacuated and a mix of which nuts you would like. Dust all this mixture withcocoa powder, which mixes with the Tahini mixture for fantasypeanut butter bowl-Vibrations.

The most important part here is waiting for the granola to cool down completely before bullting it. Although this does not seem that the granola is cooking after 20 minutes, it is actually the last cooling step, no more time in the oven, which ensures a crisp texture.

Made 6 cups

Ingredients

¼ cup of tahini
¼ coconut sugar cup
2 tablespoons of coconut oil
2 tablespoons of olive oil
1 ½ cup of raw nuts, cashew nuts, pecans or almonds (or almonds (or a combination)
1 cup of raw pumpkin or sunflower seeds (or a combination)
2 cups of unsweetened coconut
¼ cup of unsweetened cocoa powder
¼ cup almond flour
2 tablespoons of white or black chia seeds
1 cinnamon teaspoon
1 teaspoon of salt kosher
Nondairy milk or yogurt, to serve, optional
Fresh fruits, to serve, optional

How to do it

1. Preheat the oven to 300 ° F and the line of a large part of the edge sheet with parchment paper. Whisk together Tahini, coconut oil, olive oil and coconut sugar in a small saucepan. Cook over medium-low heat until the oil is melted and sugar is dissolved. Remove from heat and let cool slightly.
2. In a large bowl, mix to combine sunflower seeds, pumpkin seeds, nuts, coconut, cocoa powder, almond flour, chia seeds, cinnamon and salt.
3. Pour the Tahini mixture to the seed mixture. Mix to combine, then use your hands to associate the mixture in clusters of the size of a bite.
4. Extend the mixture on the prepared sheet, ensuring that the clusters remain intact.
5. Bake until drag, 20-25 minutes. Let Granola cool completely on the tray (it will continue not to cover as cooling).
6. Serve with Nondairy milk or yoghurt. Store in hermetic containers at room temperature or refrigerator for about 1 week.

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