Paleo dehydrated granola with strawberries
This Paleo dehydrated granola combines pecans, almonds, hazelnuts, and dried strawberries for a crunchy, grain-free snack. It's sweetened with natural ingredients and dehydrated for maximum flavor and texture.
Cook time 0 min
Prep time 970 min
Ingredients:
1 cup pecans1 cup almonds
1 cup hazelnuts
5 tsp salt
1 tsp cinnamon
4 oz stevia leaf sweetener
4 oz flaxseed
2 tbsp almond butter
1/3 cup maple syrup
2 tbsp vanilla extract
1/2 cup strawberries
This Paleo dehydrated granola with strawberries is a delicious and nutritious snack that's perfect for those following a Paleo diet. Packed with nuts, seeds, and a hint of natural sweetness, this granola is grain-free and refined sugar-free. The dehydrated strawberries add a delightful burst of flavor, making it an irresistible treat any time of day.
Instructions:
- Preheat your oven to the lowest setting or prepare a food dehydrator.
- In a food processor, pulse the pecans, almonds, and hazelnuts until they are roughly chopped into small pieces. Avoid over-processing to prevent the nuts from turning into a paste.
- In a large mixing bowl, combine the chopped nuts, salt, cinnamon, stevia leaf sweetener, and flaxseed. Mix well to ensure all the ingredients are evenly distributed.
- In a small saucepan, melt the almond butter over low heat until it becomes runny.
- Add the maple syrup and vanilla extract to the melted almond butter, stirring until fully combined and smooth.
- Pour the almond butter-maple syrup mixture over the nuts and seeds mixture. Stir thoroughly to make sure all the dry ingredients are coated with the wet mixture.
- Gently fold in the chopped strawberries, ensuring they are evenly distributed throughout the granola mixture.
- Spread the granola mixture evenly onto a non-stick dehydrator tray or a parchment-lined baking sheet if using an oven.
- If using a dehydrator, dehydrate at 135°F (57°C) for about 8-12 hours, or until the granola is completely dry and crunchy.
- If using an oven, place the baking sheet in the oven and bake at the lowest temperature (usually around 170°F or 75°C) for about 4-6 hours, stirring occasionally to ensure even drying.
- Once the granola is fully dehydrated and crunchy, remove it from the dehydrator or oven and let it cool completely.
- Break the granola into desired-sized chunks and store it in an airtight container.
Enjoy your Paleo dehydrated granola with strawberries as a snack by itself or sprinkle it over your favorite yogurt or smoothie bowl. It's a crunchy and satisfying way to fuel your body with wholesome ingredients!
Paleo dehydrated granola with strawberries FAQ:
The granola should be baked at the lowest temperature (around 170°F or 75°C) for about 4-6 hours. Stir occasionally to ensure even drying.
The granola is fully dehydrated when it is dry to the touch and has a crunchy texture. If it feels sticky or soft, it needs more drying time.
Yes, you can substitute other nuts or seeds based on your preference. Just ensure they are Paleo-friendly and adjust quantities as needed.
Store the granola in an airtight container at room temperature. It will stay fresh for several weeks if kept away from moisture.
Add the strawberries gently after mixing the wet and dry ingredients, and ensure they are evenly distributed to prevent clumping and moisture retention.
Tips:
- Make sure to chop the nuts roughly before mixing, so they are easier to blend with the other ingredients.
- Spread the mixture evenly on the dehydrator trays to ensure uniform drying.
- Dehydrate at a low temperature to preserve nutrients and maintain the raw quality of the granola.
- Check the granola periodically to make sure it doesn't over-dry; it should be crisp but not too brittle.
- Store your dehydrated granola in an airtight container to keep it fresh and crunchy.
Nutrition per serving
12 ServingsCalories 260kcal
Protein 7g
Carbohydrates 20g
Fiber 6g
Sugar 2.27g
Fat 24g
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