Food · Paleo · Recipes

PALEO PROTEIN GRANOLA – the best snack, breakfast or nice cream topping!

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I’m a snacker, preferring to pick at things when I’m hungry as opposed to planning and eating at certain times and places. This was made slightly more difficult when I switched to a Paleo diet, as suddenly my mainstay of yoghurt or granola (or… yoghurt and granola) had to be replaced.

Or, so I thought until I came across a Paleo Granola in Aldi, which was made up of seeds and nuts bound with honey and baked. I got through that box quickly, but I baulked at buying another because it was relatively expensive for something I could make easily at home with even better macros.

I did some experimenting, because I was sure I could use protein powder as a binding agent as well as nut flour, and therefore balance out the macros a bit more. Normal shop-bought granolas contain a lot of oil, and a ton of sugar, with little protein at all. Here, I have not used oil or any refined sugars, using honey as a sweetener and almond butter to bind.

The main ingredient here is the mixed nuts and seeds, which is really up to you for what you have available. I used pumpkin seeds, sesame seeds, hemp seeds, chopped hazelnuts, chopped almonds and flaked almonds for this one, but I always chuck in anything and everything that comes to hand.

In terms of mix-ins, there are no rules – it all depends on what you like to snack on. As this mixture is quite sweet from the honey and protein powder, I added in broken cacao nibs. The bitterness and crunchiness adds an extra dimension of flavour to the mixture. To vary the texture, I also added sultanas for a bit of a chew, and I often add in goji berries or other dried fruit depending on what I find in the cupboard.

This makes about 12 servings, but you’ll find it doesn’t last very long if there’s a snacker about!

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RECIPE:

Ingredients:

Mixed nuts and seeds – 150g

Ground almonds – 50g

Protein powder – 75g (mine is the MyProtein impact whey isolate)

Almond butter – 100g

Honey – 80g

Almond milk – (depending on moisture)

Sultanas – 120g

Cacao nibs – 50g

Method:

  • Preheat the oven to 150 degrees celcius.
  • Melt the honey in a large bowl and mix in the almond butter, protein powder and ground almonds.
  • The consistency should be moist but crumbly, if needed add a splash of almond milk to loosen.
  • Stir in the mixed nuts and seeds, so that the almond mixture coats them and forms clumps.
  • Add in the cacao nibs.
  • Spread onto a baking tray, and bake for 10 minutes then remove and stir. Return to the oven for another 15 minutes, or until golden.
  • Remove from oven and sprinkle with a pinch of sea salt, and a teaspoon of cinnamon.
  • Add the sultanas and leave to cool (it will become dryer as it cools).
  • EAT!

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