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Recipes

Paleo Granola

A subtle hint of pepper and the sweet notes of dried fruit take granola to a new level.

May 10, 2017

Pepper in granola? Yes, please! We adapted an America’s Test Kitchen recipe and made it even better. Perfect over locally-made Greek yogurt with fresh banana or berries for breakfast. You’ll need a good bulk section at your grocer’s for the freshest ingredients at the best price.

Recipe makes about 10 cups.

Dry ingredients

  • 2 cups unsweetened coconut flakes
  • 2 cups sliced raw almonds
  • 1 cup raw pecan halves, roughly chopped
  • 1 cup raw pumpkin seeds (pepitas)
  • 1 cup raw sunflower seeds
  • 1-and-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1/2-teaspoon finely ground black pepper
  • 1/2-teaspoon ground allspice
  • 1/4-teaspoon ground nutmeg

Wet ingredients

  • 1/2-cup maple syrup
  • 1/4-cup coconut oil, melted
  • 1 tablespoon vanilla extract

Dried fruit

  • 3/4-cup diced, dried pineapple
  • 3/4-cup dried cranberries

Preparation

Adjust oven rack to upper-middle position and heat oven to 325 degrees F. Line a large rimmed baking sheet with parchment paper.

In a large bowl, mix together almonds, pecans, coconut, sunflower seeds and pepitas.

Whisk maple syrup, melted coconut oil, vanilla, cinnamon, ginger, salt, pepper, allspice and nutmeg together in a large, glass measuring cup. Pour over nut mixture and gently toss until thoroughly coated.

Transfer nut mixture to the prepared baking sheet. Spread into a thin, even layer using a stiff spatula, compressing the mixture until very compact. Bake granola until lightly browned, 25 to 35 minutes, rotating sheet halfway through baking.

Remove granola from oven and let cool on a wire rack for one hour. At this point, it’s a giant cookie. Break into pieces of desired size, then stir in dried fruit. Store in a tightly-sealed container.

Cook’s notes: A roll of parchment paper can be unwieldy, but we learned a trick that helps. Clamp the paper over the edges of the baking sheet with binder clips – it holds the paper in place while you fill the pan with the granola mix. Remove clips before baking. The pepper in this recipe ensures that you get the best taste, but be sure and use finely-ground pepper to add a note of flavor rather than a bite of pepper. The coconut flakes should be large flakes, not the sweetened baking shreds. For the dried fruit, use 1-and-1/2 cups of your favorites. Pineapple from the bulk section that is already diced is best. 



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