Hello, all you pretty, lovely people! It’s hump day, which means it’s time for another Whatcha Wednesday! I wasn’t planning on going in any sort of order, but I haven’t done a recipe in a while, so I thought I’d tell you what I’m loving to shove in my piehole right now.
I’m a granola addict. Like, I loooooooove the stuff. My favorite was Erin Baker’s granola (fruit and nut) and it was OMG SO GOOD. I’d have it every morning on my greek yogurt with bananas. And then we started paleo and found out that while EB’s granola was pretty good on the crap-to-good-stuff ratio, there were still ingredients totally not okay for paleo. So I moped and I womped and I cried and then I went to Pinterest and went digging for a paleo recipe. How you do.
And what did I find? This glorious, glorious recipe. Now, I know what you’re thinking. “An all nut granola? No. And not only no, but hell no. I need oats!” Not so, my friend. Not so. I promise you will not even miss the oats.
I made some adaptations to this recipe because I’m a lazy baker and whatever I have on hand is whatever I use. So here’s mine, as adapted from The Roasted Root:
- 2 cups raw (or not) walnuts
- 2 cups raw (or not) cashews
- 1 cup raw (or not) almonds
- 1 cup unsweetened shredded coconut
- 1 cup raisins
- 1 egg white, lightly beaten
- 2 tablespoons water
- 3 tablespoons extra light tasting olive oil or coconut oil
- 1/3 cup honey
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon finely ground sea salt (I omit if I’m not using raw nuts and they’re already salted)
- Preheat oven to 300°F and dress up a baking sheet with parchment paper.
- Toss all your nuts in a food processor and pulse those babies a few times to get smallish pieces, but not finely ground bits. Some larger chunks are okay, so don’t freak out when you pull out that mostly-whole almond.
- In a medium-sized bowl, whip that egg white and water mixture until foamy. Whip it real good.
- Add oil, honey, vanilla, cinnamon, and sea salt. Mix that shit up.
- Toss in your chopped nuts, then add your coconut and raisins (or dried fruit of choice). Stir well until everything is coated.
- Pour this glorious mixture onto your dressed up baking sheet and pop that baby in the oven for 30 minutes. Stir/flip granola mixture after 10 minutes, and keep on eye on this, because it goes from perfect to over-done lickety split.
- NOW THIS IS IMPORTANT. Don’t touch the granola once it comes out of the oven. Don’t you do it. You’ll ruin it. And you don’t want to be a granola ruiner, do you? Let it sit for about 15 minutes so it can cluster up and become glorious.
- Stuff your piehole.
That’s it! I store mine in a ziploc baggie in the fridge. I’m not sure how long this would stay good for, as we’ve never had it longer than a few days.
Now go and make it and then come back and tell me how you didn’t even miss the oats.