I have many different Paleo Crunch recipes on the blogspot blog but I’ve been thinking about a banana chip version lately. Ger had a huge bowl of this Banana Chip Paleo Crunch with organic whole milk before we had a big family night dinner!
I put the following ingredients into a huge bowl:
1 1/2 cups macadamia nut pieces
1 1/2 cups almond flour (I like unblanched)
3 cups unsweetened coconut chips (you know I love the big chunky kind from nuts.com)
2 cups peanuts (you can use almonds or pecans or walnuts instead)
2/3 cup sunflower seeds ( mine were organic and unsalted)
1 TBSP cinnamon
1 tsp baking soda
pinch of sea salt
1 cup dried banana chips
1/2 cup dried pineapple
1/2 – 1 cup raisins
I stirred all these dry ingredients up so the baking soda was intermixed with all the other ingredients.
I put the following ingredients in a small bowl:
1 cup coconut oil, melted
1/2 cup pumpkin (applesauce can be substituted)
1/2 cup local honey ( if you use raw honey, heat it just a bit until liquid)
1 TBSP vanilla
I whisked the wet ingredients and then stirred them into the dry ones in the huge bowl.
I spread this mixture out on two big heavy-duty cookie sheets. (If you don’t have big ones, you may need 3 cookie sheets – you don’t want the mixture TOO thick when you spread it out)
I baked them for an hour in a 250 degree oven – yes, 250 – low heat because we are looking for the crunch!
Then I took them out and stirred them and spread them back out and put them back into the oven for another 20 minutes.
Just wait until you throw a bite in your mouth that has macadamia nut, banana chips, pineapple,sunflower seeds, and coconut….. it may be my absolute favorite! Let me know if it’s yours, too.
I bag up the Crunch, after it cools off, into one cup servings in Ziplock sandwich bags.
Not sure which is your favorite?
I love this throwback photo of Ger working towards his 2013 1st place finish in Toronto at the Outlaw Pro Invitational.