Good Evening, paleo friends and all my other dear readers! The granola, I want to present you today, is dangerous, because it’s addictive.
It’s so delicious that when I’m working from home, like almost every day, I can easily find myself eating about two 850 ml mason jars of it in two days, if I don’t pull myself together. The mixture of different flavors of walnut, pecan, roasted sunflower seeds, sesame, the sweetness of maple syrup and then – as if that wasn’t enough of the good – that hint of orange flavor given off by the zest poured over it after baking. Simply glorious. I made it on Sunday and my friend also cannot stop raving about it (although he did not get much of it, because he doesn’t work from home, the poor one ;)). Ok, I’d better stop it now, otherwise I’ll just run back into the kitchen and stuff a handful of it into my mouth, instead of waiting until dinner.
So. as I said before, the granola is not only suitable for a delicious smoothie in the morning, but can also serve as a nice (high in protein and fat) snack for in between or even as a topping on the salad. You can keep it in preserving jars for up to two weeks, provided you can resist eating it all up beforehand. The morning after I prepared the granola, I made a green nicecream bowl with banana, kiwi, some green spirulina algae and a dash of almond milk (see photo below). The recipe of the spirulina bowl is a different story and will follow in the next few days.Print
2 cups walnuts
1 cup pecans
1/2 cup sesame seeds
2 cups sunflower seeds
1/2 cup maple syrup
1/3 cup white sesame paste
1 orange (zest)
1 pinch of sea salt
- Preheat the oven to 200 degrees upper / lower heat.
- Lay out a baking tray with parchment paper.
- Roast the sunflower seeds in a non-stick pan at medium heat until well browned (not black).
- Put all the ingredients except the orange zest on the baking tray and when the sunflower seeds have slightly cooled, mix everything with your hands.
- Flatten the raw granola mixture evenly on the baking paper with a trowel or a spatula, then bake in the oven for 10 minutes on one of the topmost rails until the nuts and seeds have a slightly browned tone (the baking time can vary from oven to oven, so observe your granola while it is in the oven).
- After about 10 minutes, take out the baking tray, “turn”the mixture with the spatula. I usually stir it a little bit so that as many unbaked seeds and nuts as possible are on the upper surface, which still need to brown. Flatten everything again and put it into the oven for another 10 minutes.
- Now it should be ready. When everything is browned, take out the baking tray and let the granola cool for about 10-15 minutes. Now spread the grated orange zest over it and mix the granola again.
- When your granola has cooled to room temperature, you can fill it in preserving jars.