PALEO TROPICAL GRANOLA
Summer is right around the corner so you know what that means - smoothie bowls every. single. day. Or close to it. ;) And smoothie bowls every day clearly means allllll the best toppings! I’m a huge sucker for smoothie toppings like paleo granola, coconut flakes and fresh fruit. Who’s with me!?
I love making homemade paleo granola because it saves money and I can make sure it’s Specific Carbohydrate Diet friendly. So many paleo granolas have ingredients like hemp (that I’m intolerant too) or coconut sugar (that isn’t SCD friendly), so this at-home version is perfect if you also have dietary restrictions.
While living with food restrictions can be frustrating, finding alternatives to make is like one big fun experiment! It’s all about finding the silver lining in situations where your gut health goes downhill. When I was diagnosed with ulcerative colitis and made major changes to my life and diet, I was overwhelmed. I mean, who wouldn’t be?
But after experimenting in my kitchen I started seeing how fun finding alternatives was going to be. :)
If you need new alternatives too - this granola is perfect for you!
Plus, the mixture of dried mango and toasted coconut transports you to a sunny beach with every bite. ;)
Related: Paleo Lemon Pomegranate Scones, Paleo Single Serve Lemon Cakes, Paleo + Vegan Lemon Coconut Thumbprint Cookies, Paleo Toasted Coconut Lemon Blueberry Loaf, Paleo Strawberries and Cream Energy Balls, Paleo Samoa Taste-Alike Energy Balls
Paleo Tropical Granola (paleo + dairy free+ gluten free + SCD friendly + Refined Sugar Free)
12/3 cup almonds
1/3 cup pecans
1/2 cup chopped dried mango
1/4 cup coconut flour
1/2 cup toasted coconut flakes
2 Tbsp coconut oil
1/4 cup honey (can sub for maple syrup for vegan option)
1 tsp pure vanilla extract
1/4 cup almond butter
Preheat your oven to 250 degrees Fahrenheit.
In a bowl, mix together your almonds, pecans and coconut flour.
In a separate bowl, mix your coconut oil, honey, vanilla and almond butter.
Combine your dry and wet ingredients (leaving out the mango and coconut flakes).
Bake for 25-40 minutes, stirring every 10 minutes.
Once done, let cool and add your coconut flakes and mango. NOTE: it won’t seem crunchy at first, but as it cools it gets crunchy.