PALEO CRUNCH

Here is a another yummy granalo - Paleo Style!  I think I LOVE this one more that the first one I made:  Fall Trail Mix - Paleo. I'm sure the first thing your going to do is scan the ingredients, and if your not a coconut lover you will immediately turn away and choose not to make this.  But that is a HUGE mistake, because I for one, am NOT a coconut lover, never have been.  But this Granola is seriously soooo good and worth trying.  It makes 2 huge cookie sheets worth so if you don't want to have excess saved in the freezer like I do, cut in half.  But I'm always up for having extra around!

My favorite is the Flaked Coconut from Bob's Red Mill.

And this is my Absolute favorite low Carb yogurt to eat it with.  It's Kroger Brand from Smiths called CARBmaster - Vanilla.  It only has 60 calories, 4 carbs & 3 sugars.  So WAAAY lower than your leading brands, but WAAAY more flavorful than GREEK yogurt.

PALEO CRUNCH

4 cups slivered almonds - I use whole raw almonds and blend them up in my ninja until they have a chopped texture

1 cup raw pumpkin seeds

1 cup raw sunflower seeds

3 cups unsweetened shredded coconut

1 1/5 cups almond meal/flour

2 tsp sea salt

½ tsp baking soda

¾ cup raw organic honey

2 tsp pure vanilla extract

2 tsp pure Almond extract (just use vanilla if you don't have Almond)

1/2 - 3/4 cup liquefied coconut oil (easiest to add this last) 

1 tsp cinnamon

Agave (optional)

Preheat oven to 240F

Mix  all ingredients except Agave.  You might have to heat your honey a little to get it to spread.  You will have to heat your coconut oil too if has turned solid.  Spread/press onto 2 rimmed baking sheets lined with Parchment Paper.  Drizzle with your Agave. Bake for 1 hour (or until nicely goldish)

*stir up once about 1/2 through baking time.  Do not stir again until completely cooled!  That way it keeps it chunky.  I actually like to turn off the oven after 1 hour, then leave the Paleo Crunch in their for another 10 min until it browns a little and it comes out in big chunks!  LOVE it that way!

**if you have to put one cookie sheet on lower shelf, pull this out to stir about 30 minutes in and keep an eye on it, it will bake faster and could be over-cooked if you leave it in the full hour. Let it cool.  Eat it dry or with coconut or almond milk as cereal, or on top of Vanilla yogurt.   Store with paper towels/napkins to absorb excess oil.