This low carb crunchy granola recipe is best served with coconut yogurt and fresh or frozen fruit such as blueberries and raspberries. I also love to top this paleo-friendly granola on smoothie bowls for a delicious crunch.
If you haven’t thought or heard of putting pure curcumin powder into granola you might be wondering what that tastes like? Well, pure curcumin powder which is the extract out of turmeric root has a velvety texture and a smooth warming flavor that blends beautifully with cinnamon to spice up and naturally sweeten this paleo granola.
Curcumin is most often used for its anti-inflammatory properties and is better absorbed by the body when mixed with fats thus curcumin powder is a perfect addition to the high-fat content of nuts, seeds and coconut oil that is used to make this low carb granola recipe.
Paleo granola recipe
1 cup shredded coconut
1 cup coconut flakes
1 cup sunflower seeds
1 cup pepitas
1 cup walnut pieces
1 cup hemp seeds
1 cup almonds
1 cup dried cranberries
1 tbsp cinnamon
1 tbsp curcumin powder
¼ cup honey
¼ cup of coconut oil.
How to make paleo granola
In a medium-size bowl measure out all the nuts, seeds and spices then give a stir
Combine the honey and coconut oil in a small pot and gently warm until nice and running.
Pour the honey and coconut oil over the nuts and seeds mixing thoroughly with a large mixing spoon, ensuring that the coconut oil and honey are spread evening throughout.
Line 2 baking trays with baking paper and spread the paleo granola evenly onto the baking trays
Bake at 150 degrees Celsius for 20 minutes but be sure to set a timer for ten minutes to stir the paleo granola halfway through to ensure a perfectly golden and low carb crunchy granola recipe.