Cooking notes: you can get most of these ingredients from your local health food store and green grocer.
- 2 1/2 cups raw almonds
- 2 cups macadamia nuts
- 1 1/2 cup coconut flakes
- 10 medium strawberries
- 6 dried apricots
- 2/3 cup dried cranberries
- 2/3 cup dried Goji berries
- 2/3 cup Chia seeds
- First you have to prepare oven-dried strawberries and this will take the longest amount of time. The good thing is that you can occupy yourself with other errands or reading a book while they’re baking. Wash and pat dry strawberries and slice lengthwise. You should get about 5-6 slices from each strawberry. Turn the oven to the lowest heat setting, about 75C. Spread strawberry slices on a rack or a tray that has holes to let the hot air circulate under the berries. Oven dry/bake for 2-3 hours. At around 2 hour mark, I carefully peeled and turned the strawberry slices over.
- Once you remove strawberries from the oven to cool, turn the heat up to 150C. Scatter almonds and macadamia nuts in a large baking tray and roast for 10 minutes, giving them a stir every 1-2 minutes. You’re after golden brown colour and a nice toasted smell. Watch the nuts towards the end of the roasting period as they will need more frequent stirring.
- Remove nuts to a bowl and let them cool. In the same baking tray, scatter coconut flakes and roast for 3-4 minutes until golden brown. As with the nuts, keep an eye on them and stir half way through.
- Place adlmonds and macadamia nuts in a food processor and grind into small chunks/crumbs.
- Finally dice dried apricots. Mix nuts, coconut flakes, and apricots with strawberries and the rest of ingredients and let the mixture cool down completely before storing in an air-tight jar or container. It should keep for a few weeks, although you might end up eating it much quicker.
Preparation time: 20 minutes
Cooking time: 3 hours
Number of servings: 10-12
Under $25: Mexican Naked Burrito
Check for Paleo eBook