Recipe: Paleo granola with oven-dried strawberries
This grain free, gluten free breakfast cereal alternative might take a couple of hours to prepare but it’s a leisurly 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 unsweetened, full fat yogurt, coconut cream, coconut milk or coconut yogurt. You can also sprinkle it on stewed fruits and fruit salads.
Cooking notes: you can get most of these ingredients from your local health food store and green grocer.
- 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
- 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.
- 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.
- 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.
- Place adlmonds and macadamia nuts in a food processor and grind into small chunks/crumbs.
- 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