This unsweetened Paleo granola is delicious on top of your favourite smoothie bowl, with coconut yoghurt or simply on its own as a snack. I made this without honey or other sweeteners simply using a coulis of pureed blackberries and topped with goji berries for a little natural sweetness.
I actually prefer it unsweetened but you can add a drizzle of honey if you prefer or why not make with your favourite fruit. Berries are great as they have a low GI meaning they’re less likely to cause insulin spikes and are lower in natural sugars. It’s blackberry season right now so they’re free too. Just pack your tupperware and go out bramble picking!
This grain and gluten free Paleo granola is Whole30, I Quit Sugar, Keto, Gaps and SCD compliant. It’s perfect if you’re looking for a low carb, high protein granola to start the day. I love this after a good workout or as a treat after dinner.
Giveaway
I’ve partnered up with Indigo Herbs to give one lucky reader all the ingredients to make this Paleo granola including;
250g bag of organic almonds
250g bag of organic walnuts
500g of organic gourmet seed mix
100g of hulled hemp seeds
1 500ml jar of organic cold pressed virgin coconut oil
150g of organic coconut chips
150g bag of goji berries
(RRP £35)
To be in with a chance of winning, pop over to Instagram and follow the super easy instructions on any of the pictures used in this post. Closing date 26 August 2017. Winner announced 27 August 2017.
How would dress up yours?
Serves 4
Ingredients
Basic unsweetened granola
- 90g of almonds
- 50g of walnuts
- 50g of mixed seeds (Poppy Seeds, Sunflower seeds, Golden Linseeds, Sesame seeds and Brown Linseeds)
- 25g of hulled hemp seeds
- 1 tablespoon of coconut oil, melted
- 40 g of coconut chips
Toppings
- 30g of gogi berries
- 125g of blackberries
- 400g of coconut yoghurt
Method
Preheat the oven to 180C (fan assisted.)
Place the whole almonds and walnuts on a baking tray. Toast in the oven for 6 minutes. After the nuts have been in the oven for 6 minutes, mix the seed mix with 1 tablespoon of melted coconut oil and add to the baking tray of nuts. Toast both in the oven for a further 9 minutes then add the coconut chips and roast all for a further 5 – 6 minutes. (The almonds and walnuts end up in the oven for about 20 minutes.)
Keep an eye on the coconut chips and remove the Paleo granola from the oven when golden. Allow to cool then chop the nuts into smaller chunks.
Meanwhile blitz the blackberries in a blender like a Vitamix to make a coulis.
Add 100g of coconut yoghurt per person to a bowl or mug (I’m weird I like to eat my cereal out of a cup!) Top with blackberry coulis, Paleo granola and a sprinkling of goji berries.
