Ingredients
The following ingredients have 16 Servings
- 1 ½ cups pecans, roughly chopped
- 1 cup unsweetened raw coconut chips or coconut flakes
- ½ cup finely ground, blanched almond flour*
- 1 tablespoon coconut sugar
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon ground nutmeg (optional)
- ¼ teaspoon salt (optional)
- ¼ cup pure maple syrup
- ½ teaspoon maple extract
- After cooling, fold in 1 cup of Oven Roasted Paleo Candied Pecans for a special treat! .
Instruction
- Preheat the oven to 325°F. Line a large baking sheet with parchment paper or greased foil. Set aside for later.
- Add all ingredients except maple extract and maple syrup to a large bowl. This is the wonderfully aromatic maple extract that I use. Stir until well mixed.
- Add maple syrup and maple extract. Using a rubber spatula, fold until clusters form and mixture is well mixed.
- Pour onto the prepared baking sheet. Create an even layer. Make a few pockets throughout to let air through to crisp up granola.
- Bake for 18-20 minutes. Using a heatproof spatula, gently flip granola, making sure to keep clusters intact. Bake for an additional 4-6 minutes, until edges are a deep golden brown and granola is just slightly soft. Mine took a total of 24 minutes. Granola will crisp up while cooling.
- Place baking sheet on a cooling rack. Allow to cool for about 30 minutes, or until completely cooled. Optionally, fold in 1 cup Oven Roasted Paleo Candied Pecans. Enjoy! Storing instructions below.
