We’ve been discussing our summer plans lately. Talking about doing some local sightseeing, planning a vacation, and fitting a camping trip in there too. The girls had such a good time camping last year, they’re already clamouring to go again. I’m looking forward to unplugging, slowing down, and reconnecting with nature. Sleeping under the stars, cooking over a fire, and spending lazy afternoons dog paddling in the river… these are the kinds of memories I want to leave with my kids.
Speaking of camping, today I made a batch of gluten-free, grain-free, paleo-friendly honey vanilla granola. High in healthy fats, omega-3s, energy, protein, and fiber, this granola is perfect to take along for camping and hiking!
Instead of oats or other grains, my granola is made with almonds, cashews, pistachios, pumpkin seeds, coconut, and flax seeds.
It packs a lot of calories in there though, so unless you’re going on a long, hard hike, be careful not to overdo it. This sweet, crunchy treat is so delicious, it’s easy to get carried away and eat way more than you intended. Not that I would know anything about that!
Great on its own, sprinkled over yogurt, or as a topping on fruit crumble. How do you eat your granola?
- 1 cup raw almonds
- 1 cup raw cashews
- 1 cup raw pistachios
- 1/2 cup raw pumpkin seeds
- 1/2 cup shredded unsweetened coconut
- 1/4 cup flax seeds
- 1/2 cup raw honey
- 1/4 cup coconut oil
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
- Preheat oven to 300 degrees.
- Add almonds to food processor and blitz for a few second to break them up into large pieces.
- Add cashews, pistachios, and pumpkin seeds to food processor and pulse until nuts and seeds are roughly chopped.
- Transfer chopped mixture to a small mixing bowl and add the rest of the ingredients.
- Mix well and spread on parchment paper lined cookie sheet.
- Bake for 20 minutes, stirring mixture half way through.
- Allow granola to cool before serving, breaking up chunks with a fork.
- Store in an airtight container.