Tag Archives: raisins

The Perfect Snack for Fall

Snack number two of today!

Pinterest is a wonderful thing. It’s horrible to browse at work because I want to eat my computer screen, but I love saving recipes I come across that look A) delicious, and B) actually possible to make.

And recently, my savior came along.

Let me begin by saying I grew up in a nutless household. My dad was allergic to all, and I am allergic to hazelnuts, pistachios, and cashews, but never really liked any kind of nut. My mom loves cashews as a snack, but the one time I tried one I blew up like a balloon. Not my ideal kind of Saturday morning.

Now that I’m older and live away from my parents, I have lost my fear of these tasty treats. I eat wasabi soy almonds on the regular to fight my craving for sushi, and you’ve already seen my roasted almonds on here.

And now, I’ve discovered

the

best

granola 

EVER.

And it’s paleo!

Heavenly Paleo Granola

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2 cups sliced almonds
1 cup pecans
1 cup chopped walnuts
1 cup sunflower seeds
1 cup pepitas (shelled pumpkin seeds)
¼ cup sesame seeds
¼ cup ground flax seed
¾ cup unsweetened coconut flakes
½ cup honey
6 tablespoons coconut oil
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon ground ginger
½ teaspoon sea salt or kosher salt
¾ to 1 cup dried cranberries, raisins or other dried fruit

Yes, it’s a lot of ingredients. But many health food stores like Sprouts and Whole Foods have areas where you can only get what you need! I managed to get everything for less than $20 because I already had spices, honey, and coconut oil on hand, which is pretty decent when you consider pre-made granola (that isn’t mass-produced) can be expensive.

First, preheat your oven to 275° and cover a baking sheet with lightly greased aluminum foil.

Combine nuts and seeds in a large bowl, and begin melting the honey and coconut oil in a saucepan on the stove (or in a bowl in the microwave). Do not let it simmer, as soon as everything is melted, add all your spices and vanilla into the saucepan. If you’re feeling extra Autumny, you can substitute some of the spices for pumpkin pie spice or apple pie spice, allspice, or nutmeg!

Pour the liquid over the nuts and seeds, and mix really, really well. You want to make sure every tiny flax seed is coated in coconut honey deliciousness.

Finally, spread the mix onto your sheet and stick it in the oven for up to 60 minutes. 45 minutes is the sweet spot, but if you like everything a little more roasted, keep it in there. Stir it around every 15 minutes to keep the edges from burning.

For clumpy granola:

Take it out when it’s ready and don’t mix it. Let it sit for about 10-15 minutes and then separate it into chunks to store.

For uniform granola:

Take it out when it’s ready and mix it, then mix it every 5-7 minutes until it’s cooled down.

Recipe adapted from The Café.

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Who Says You Have to Give Up Carrot Cake?

I’m not gonna lie,

we fell off the wagon.

Busy schedules and life are hard to maintain while also eating healthy.

But look! Shiny!

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That’s right, we will soon be Mr. and Mrs. Paleontologists, so it’s time to kick it back into gear and get healthy for out new life together!

Enough of the distraction, let’s get on with the food right?

Almond Flour Carrot Cake

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2 cups almond flour
1/8 tsp sea salt
1/2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
3 eggs
2 tbsp coconut oil
3 tbsp raw honey
1/3 cup unsweetened apple sauce
1 tsp organic vanilla extract
1/3 cup grated carrots
1/4 cup raisins
1/3 cup walnuts, chopped

Grease a bread pan and preheat your oven to 350°. Let’s get cooking! …Baking? Let’s get baking!

Combine your flour and spices in one bowl and your wet ingredients in another (no carrots yet!), then add your wet ingredients to the dry ones and mix well.

Now you can add your carrots, raisins, and nuts. Make sure they’re all cozy and evenly spread out in the batter, then pour your batter into the bread pan and stick it in the oven!

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Bake for 20-25 minutes or until golden brown and when a toothpick comes out clean.

I bit into this, having never tried almond flour in a recipe before, and was blown away!

Although almond flour should by no means be a large part of your paleo diet (baked goods still tend to have quite a bit of calories and carbs regardless of what you put in them), sometimes you have to find a healthier alternative for your sweet tooth.

Recipe adapted from Lexi’s Lean Kitchen