Paleo granola with oven-dried strawberries A few months I was in Byron Bay for a friends wedding and had amazing paleo granola at the Road House Café. It was so memorable that Ive been searching for one to make since. I think I may have found something similar from eatdrinkpaleo.au. I will add some nutmeg and cinnamon to mine also to replicate the one I enjoyed so much. These two spices also aid digestion. This grain free, gluten free breakfast cereal alternative might take a couple of hours to prepare but it’s a leisurely project that will return many happy moments every time you eat a spoonful. Full of filling nuts and Omega-3 rich Chia seeds, this paleo granola packs a punch full with its vitamins and flavour. Serve with coconut cream, coconut milk or coconut yoghurt. You can also sprinkle it on stewed fruits and fruit salads. Ingredients • 2 1/2 cups raw almonds • 2 cups macadamia nuts • 1 1/2 cup coconut flakes • 10 medium strawberries • 6 dried apricots • 2/3 cup dried cranberries • 2/3 cup dried goji berries • 2/3 cup chia seeds Instructions 1.First you have to prepare oven-dried strawberries and this will take the longest amount of time. The good thing is that you can occupy yourself with other errands or reading a book while they’re baking. Wash and pat dry strawberries and slice lengthwise. You should get about 5-6 slices from each strawberry. Turn the oven to the lowest heat setting, about 75C. Spread strawberry slices on a rack or a tray that has holes to let the hot air circulate under the berries. Oven dry/bake for 2-3 hours. At around 2 hour mark, I carefully peeled and turned the strawberry slices over. 2.Once you remove strawberries from the oven to cool, turn the heat up to 150C. Scatter almonds and macadamia nuts in a large baking tray and roast for 10 minutes, giving them a stir every 1-2 minutes. You’re after golden brown colour and a nice toasted smell. Watch the nuts towards the end of the roasting period as they will need more frequent stirring. 3.Remove nuts to a bowl and let them cool. In the same baking tray, scatter coconut flakes and roast for 3-4 minutes until golden brown. As with the nuts, keep an eye on them and stir half way through. 4.Place almonds and macadamia nuts in a food processor and grind into small chunks/crumbs. 5.Finally dice dried apricots. Mix nuts, coconut flakes, and apricots with strawberries and the rest of ingredients and let the mixture cool down completely before storing in an air-tight jar or container. It should keep for a few weeks, although you might end up eating it much quicker. Preparation time: 20 minutes Cooking time: 3 hours Number of servings: 10-12
Posted on: Tue, 20 Jan 2015 03:40:09 +0000
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