When you’re eating real food, sometimes it’s easy to get stumped for exciting snack ideas. Generally I’m fine these days with a baggie full of sliced veggies, but some days I just want to change up the rotation or add some crunch and kick to snack time.
Thanks to a generous contribution from Nativas Naturals, I had some new culinary assets to implement into recipe ideas. Drawing direct inspiration from their chili-lime coconut chips and I came up with this flavorful and packable paleo granola.
It’s the kind of snack that has you eating a lighter breakfast than usual just so you can be hungry and enjoy it sooner.
The coconut chips are coated with chili powder, lime concentrate and a few spices. They’re really delicious and zesty. The best part is, there are no sugars added! That means even those uber-sensitive to sweeteners (like myself) can actually enjoy a convenient packaged food, which is super rare.
I had to whip up a recipe with them before I ate the whole bag.
I had just made almond milk with this recipe by Oh She Glows without the dates. Very important if you’re trying to manage Candida or just curb your glycemic load. Nut milk is sweet on it’s own in my opinion. But add a few drops of Stevia if you need it.
I decided the leftover almond pulp would be a great base for a savory, paleo granola. I added a few chopped almonds and mixed it all together with the Nativas coconut chips, some coconut oil, and some more spices to coat the pulp mixture.
I spread the mixture out in my dehydrator, but you could also bake it in the oven at a lower temperature.
The result was a spicy, tangy, grain-free granola with crunchy nuts and crumbly bits from the dried pulp and coconut chips. Awesome for trail-mix, to take to the movies, or just toss in your bag when you’ll be out and about.
Stay tuned for more Nativas recipes! There are more on the way.
Do you have a hard time finding exciting snack ideas on a paleo or Anti-Candida diet?
What are some of your favorite discoveries in the snack world?
- A little under 1 cup of almond pulp left over from making almond milk.
- ¼ cup of previously soaked and dried organic almonds
- 1 cup Navtivas Chili Lime Coconut Flakes
- 1 Tbs coconut oil
- Juice of a small lime or about 1 Tbs
- ¼ tsp chili powder
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp sea salt
- A pinch or two of cayenne - optional if you want just a little more kick.
- After straining the milk with a nut bag, dump the leftover pulp into a large bowl
- Chop up the previously soaked and dried almonds and add to the bowl
- Add all other ingredients and stir well to combine
- Either spread the mixture in your dehydrator, and dehydrate at 135 F for 4 hours, or spread it onto a parchment paper-lined cookie sheet and dry in the oven at 150 F for about an hour, stirring a few times.