I made this granola as a snack to bring to the surgery center yesterday when my daughter had her tonsils out. I then promptly ate way too much of it as an after dinner snack, thus proving that I have a weakness for nuts. And granola. So I will probably not make this one again too soon, but if you have more willpower than I do... have at it!
Credit for this goodie goes to Heather from Multiply Delicious. I didn't change her Apple Pie Granola very much, simply using Penzey's apple pie spice rather than all of its various components. I definitely agree with her advice to keep this in the freezer, otherwise it gets a bit soggy.
Paleo Apple Pie Granola
adapted from Multiply Delicious
1/2 cup raw almonds
1/2 cup raw pecans
1/2 cup raw walnuts
1/4 cup raw sunflower seeds
7 medjool dates, chopped
1/3 cup unsweetened shredded coconut
1 tbs. ground cinnamon
2 tsp. apple pie spice (or use a combo of nutmeg, ginger, cloves & allspice)
1/4 tsp. salt
1/2 cup unsweetened cinnamon applesauce
1/3 cup coconut oil, melted
2 tbs. maple syrup or raw honey
1 teaspoon vanilla extract
Preheat oven to 350 and line a baking sheet with parchment paper.
Add nuts, dates, and unsweetened shredded coconut to a bowl of a food
processor and pulse to slightly chop nuts. Add spices and salt and
pulse again to evenly distribute.
In a bowl whisk together applesauce, oil, maple syrup, and vanilla
extract. Place wet ingredient into the bowl of food processor with nut
mixture and pulse to combine.
Evenly distribute granola (using fingers) on prepared baking sheet.
Place in oven for 30 to 40 minutes until golden. Allow to sit on counter top to cool and harden.
To keep your granola crisp, I highly suggest following Heather’s advice to store it in an airtight container in the freezer.