Sunday, April 19, 2015

Paleo Grain-Free "Nut-Nola"

A) It's been eons since I posted last. Why?

Where to begin? Grad school, traveling, up and moving myself cross country. Then settling into a new job in a new state... and house hunting... House buying. House maintaining. With a kitchen that just does not inspire me to do anything but assemble and crack open wine. 

We're working on that (perhaps this blog may turn into a blow-by-blow tale of a 1928 English-Style/Tudor cottage renovation)...

B) In the meantime, I've gone strict no corn or grains or wheat - just rice and a tad of potato. If you don't know me, then you don't know the weakness I have for the wavy thick-cut sea salt Kettle Chips. I may keep them in business.

Since I live in Utah, and my favorite granola substitute (yes, because I don't eat oats) is produced with love in little ol' Rhode Island (Paleonola is the best!), I've resorted to attempting to make it at home to reduce my carbon footprint... This is my first attempt, and it's SO good. While I will try to save it only for breakfast, it did come out at dinner tonight.

Nut-Nola

I prefer mine with maple and sour dried cherries, with a dash of cinnamon, but start with this basic recipe and experiment as you desire.

1 1/2 cups raw walnuts
2 cups raw, whole cup almonds
1 cup hazelnuts or pistachios
1 cup pumpkin seeds, shelled
2 cups sunflower seeds, shelled
1/2 cup raw coconut oil
1/3 cup maple syrup
2 tsp vanilla
1 tsp cinnamon
1-2 tsp salt, as you desire
2 cups dried fruit (I like blueberries, sour cherries, cranberries)

Preheat oven to 325 degrees F. Line a baking sheet a silpat or parchment. Place the walnuts, almonds, other nuts, and pumpkin seeds into a food processor and pulse to break the mixture into a large “meal” consistency.

In a small saucepan, melt the coconut oil, syrup, vanilla, salt, and cinnamon together until smooth. Pour liquids into the food processor and top with the sunflower seeds, and pulse to combine.

Spread the mixture out onto the baking sheet and cook for 20-25 minutes, stirring once, until the mixture is lightly browned. Remove from heat. Let cool, breaking up the mixture to prevent it from sticking from the silpat.

Once cool, stir in the dried fruit. Store in an airtight container or resealable bag in the refrigerator or freezer.

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