CINNAMON RAISIN PALEO GRANOLA

CINNAMON RAISIN PALEO GRANOLA 

Great crisis, very large cluster cinnamon raisins, Granola Paleo. Low-carb granola recipe features nuts, seeds, almond butter and pure maple syrup for a nutritious breakfast or snack!
I wanted to call this post "oat cookie paleo granola", but then I figured out which methods might be confusing. This granola tastes like crunchy raisin cookie, loaded with cinnamon and oat flavor from a blend of almond butter, vanilla extract, roasted nuts and coconut. Basically, all ingredients combined give a relaxing flavor to cookies that will keep you diabolically for more.
And the crisis.
Guys, the crisis is real.
I talked about this in my first Paleo Granola recipe I published years ago. I do not know about him
You are, but when I crave something crunchy, there is nothing to stop me from getting completely satiated. While I can definitely join the vegetable slice (fun fact: I love kale chips and beet chips), there is something about a sweet crunch that calms my heart in outer space.
Let's talk about the details.
We pulse nuts, pumpkin seeds and crusted granola in a food processor ...
Mix coconut oil, pure maple syrup, almond butter, vanilla extract and cinnamon. Pour the said mixture over the nut mixture, mix well, then bake.
After baking, allow the granola to sit for at least 15 minutes (usually I leave it for an hour for a good measurement) before diving. Why? The sitting process is what produces the most granola pieces you've seen.
Service options? Can I be so bold to say I love just throwing granola straight into my mouth ??
I also enjoy granio paleo with blueberries and almond milk and eat it like cereal. In the event that I make a smooth bowl (somewhat very rare), I will always be ready for some very crunchy granola on top.
I got a little fancy with this set of granola and made a few bowls of milk (using coconut milk bought from the store).
In a bowl, I added yogurt, granola, banana slices, honey mist, in another bowl, I added slices of blood orange, berries and hemp seeds, and in another bowl I made grape butter and almonds. Maple syrup combo.

Ingredients

1. 1 cup raw walnuts
2. 1 cup raw almonds
3. 1/2 cup raw pumpkin seeds
4. 1/3 cup peeled unsweetened coconut
5. 3 tablespoons of unsweetened almond cream butter
6. 3 tablespoons of pure maple syrup
7. 1 tablespoon of coconut oil
8. 2 teaspoons pure vanilla extract
9. 1 teaspoon ground cinnamon
10. 1/4 teaspoon of sea salt
11. 1/2 cup raisins I use golden

instructions

1. Preheat the oven to 300 degrees Fahrenheit and roll the baking tray with baking sheets.
2. Add the first four ingredients (walnuts through the peeled coconut) to the food processor and pulse until the nuts and seeds are cut into small pieces (avoid grinding very carefully into the flour). Transfer this mixture to the mixing bowl.
3. Heat the following six ingredients (almond butter through sea salt) on the surface of the stove (or in the microwave), stirring constantly until the mixture mixes well. Pour this mixture into the mixing bowl with chopped nuts and stir well until mixed.
4. Transfer the granola mixture to a baking sheet and smooth in an equal layer - you want the granola to accumulate, so don't distribute it very thinly - it should look like a huge huge granola bar. Bake it in a second on the top shelf of the oven for 20 to 25 minutes, until it becomes golden brown.
5. Take the granola out of the oven and let it cool for at least 30 minutes before touching it. This allows granola to clump and form large groups. Crush granola into pieces of desired size and mix raisins. Store in a sealed jar for up to 10 days (note: this granola does not need to be cooled).