Paleo cereal (grain-free, nut-free, gluten-free granola)30
All of the credit for this recipe goes to An Edible Mosaic, whose amazing Paleo Maple Cinnamon granola recipe I originally found via Pinterest. I post this version because it’s been tweaked to suit my own personal tastes (and well, I always find it funny when someone reviews a recipe to say, “It’s great, except I changed this and added this!) This paleo cereal (for lack of a better term) is a grain-free, nut-free granola that helps me include a bit of maca root into my diet. Maca root has an earthy, nutty, and slightly sweet taste that’s known to have many benefits including helping to balance hormones, improve energy levels, and boost the immune system, since it’s a source of vitamin C and zinc.
The only drawback to this paleo “cereal” is that I can’t stop eating it! It makes for great road-trip food – unglamorous handfuls in the mouth, but it sure is tasty! My favorite way to eat it is topped with chilled canned coconut milk (cooling it thickens it up), topped with berries. It’s a great template for making your own version tailored to your personal tastes. Switch up the currants for other dried fruit, or add a bit of cacao or cocoa powder for a chocolate-y treat! Add nuts if you happen to tolerate them (alas, I do not)! The possibilities are endless!
- 2 cups raw, unsalted sunflower seeds
- 2 cups raw, unsalted pumpkin seeds
- 1 cup of sesame seeds
- 1-1/2 cups ground flax seed
- 1/4 cup of powdered maca root
- 3/4 cup of dried currants
- 2/3 cup of melted coconut oil
- 3/4 cup of maple syrup or honey
- 1 tbsp of cinnamon
- 1 tsp of nutmeg
- 1/2 tsp of sea salt
- Preheat oven to 350F and line a baking sheet (11" x 17") with parchment paper.
- In a large bowl, add the seeds, ground flax, maca root and currants and mix together until uniformly distributed.
- In a small bowl, add the melted coconut oil, sweetener, and spices and salt, and mix together until uniformly distributed.
- Pour the small bowl of liquid over the seed mixture and mix well, ensuring that all of the seed mixture is well-coated.
- Spread the mixture onto the lined baking sheet and bake for 10 minutes.
- Remove the baking sheet from the oven and toss well, making sure to spread the mixture onto the baking sheet evenly again.
- Place the baking sheet back into the oven, and toss the mixture again at 10-15 minute intervals, making sure that it doesn't burn! (Ask me how I know). Bake for a total of 35-40 minutes.
- Cool for about 30 minutes (or as long as you can stay away from it!) and enjoy on its own, or topped with fruit, yogurt, or the milk of your choice.
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