A little present arrived in my mail a few weeks ago and it was the gorgeous new Paleo Eats Cookbook from Kelly Bejelly from her blog, A Girl Worth Saving. I have been following this blog for a couple of years now. I have to admit that I first started following because her name is so damn cute and fun to say ~ Kelly Bejelly (tell me that didn’t just put a smile on your face)! But, I continued to follow her because she not only creates fantastic paleo and gluten-free recipes, but she provides tutorials, budgets, podcasts…you name it, Kelly is doing it.
I chose to make the Granola (page 110) from Paleo Eats because I consider myself a connaisseur of paleo granolas and cereals. I love to play in the kitchen with different flavors and make different versions.
There were two things that stood out in this recipe. The dates and the black pepper. The pepper plays so beautifully against the sweetness of the dates but doesn’t overpower. Warning: this stuff is like popcorn…you will keep going back for more. Although the recipe states putting it in an airtight container, may I suggest to go ahead and individually portion this out?! Enjoy it in a bowl with coconut milk, on-the-go as a snack, or as an ice-cream topping!
Paleo Granola (Paleo Eats Cookbook)
- coconut oil, for greasing the pan
- 15 whole Deglet Noor dates, pitted
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground allspice
- 1/4 teaspoon sea salt
- 1 large egg white
- 1 cup raw pecans
- 1 cup unsweetened coconut flakes
- 1 cup raw slivered almonds
- 1 cup raw pumpkin seeds
- Preheat the oven to 350 degrees F. Grease a rimmed baking sheet.
- Place the dates, pepper, lemon juice, allspice, and salt in a food processor. Pulse for 30 seconds.
- Add the egg whites and pulse for 10 seconds to combine.
- In a large bowl, combine the pecans, coconut flakes, slivered almonds, and pumpkin seeds and mix with a spoon.
- With a nonstick spatula, scoop the date mixture into the bowl with the nuts and coconut and lend until fully coated.
- Scoop the mixture onto the prepared baking sheet. Bake for 10 to 15 minutes, until fragrant and light golden brown.
- Remove the granola from the oven and let cool on the pan for at least 3 hours. Store in an airtight container in the refrigerator for up to 2 weeks.