Coconut Granola Snowballs

These adorable Coconut Granola Snowballs are made with just 5 ingredients including our Low Sugar granola. Dusted with coconut ‘snow’ they are the perfect dessert or on-the-go snack to enjoy throughout the holiday season and beyond!

Grain-free, gluten free and vegan & keto friendly.

Ingredients

  • 1 cup (98g) almond flour

  • 1/2 cup (57g) Low Sugar granola

  • 1 tbsp melted coconut oil

  • 2 tbsp coconut cream 

  • 1/4 - 1/2 tsp almond extract (depending on preference) 


Method

  1. Combine all the ingredients into a food processor and process until it comes together in a sticky dough.

  2. Roll into balls and dust generously with coconut. 

  3. Store in the fridge and consume within one week.

Chocolate Peanut Butter Granola Cookies

These Chocolate Peanut Butter Granola Cookies are the perfect cookie to indulge in this festive period, made using our Low Sugar granola for extra texture and crunch!

Great for all the family and perfect for leaving out on Christmas eve for Santa & his reindeers!

Grain-free, gluten free and keto & vegan friendly.

Ingredients

  • Flax Egg (1 Tbsp flaxseed powder to 3 Tbsp water)

  • 200g Paleo Foods Low Sugar Granola

  • 150g Runny Peanut Butter

  • Pinch of Salt 

  • 25g Dark Chocolate Chips


Method

  1. Preheat the oven to 180 degrees and line 2 baking sheets with parchment paper. 

  2. Add half of the granola (100g) to a food processor and pulse until finely ground; transfer to a medium bowl. 

  3. Add the peanut butter, flax egg, and salt to the bowl. Using an electric mixer, beat the mixture at low speed until smooth. Add the remaining granola and chocolate chips and mix the cookie dough just until combined.

  4. Form the cookie dough into 8-10 balls and arrange them on the prepared baking sheets. Flatten the balls with a fork to 3-inch rounds. Bake in the center of the oven for about 13 minutes, until the cookies are lightly browned around the edges. Let the cookies cool completely on the baking sheets before enjoying.

Vegan Dark Chocolate & Hazelnut Tart

As we dive into into the festival celebrations, we’ve created this indulgent Vegan Dark Chocolate & Hazelnut Tart recipe made without any refined sugar!

It’s made with our Cocoa & Hazelnut granola as the base paired with a delicious chocolate ganache, making it the perfect recipe to whip up ahead of the festive parties this Christmas!

Grain-free, gluten free and vegan.

Ingredients

  • 1 1/4 cups Chocolate & Hazelnut granola 

  • 1 Tbsp nut butter of choice (we used almond) 

  • Pinch sea salt 

  • 2 Tbsp melted coconut oil

  • 220g dark (70/80%) chocolate 

  • 220ml coconut cream


Method

  1. Preheat oven to 180.

  2. In a food processor combine the granola, nut butter, sea salt and melted coconut oil and blitz until a crumb texture is achieved. Press into a 18/20cm tart case. 

  3. Bake the tart case in the oven for about 6 minutes and then allow to cool completely before adding the filling. 

  4. To make the ganache filling melt the chocolate and stir in the coconut cream. Pour the ganache into the tart case and allow to set in the fridge for a few hours or overnight. 

  5. Garnish with roasted hazelnuts and fresh winter berries.

Spiced Carrot Cake Cookies

With the festive season in full swing, we've created these Spiced Carrot Cake Cookies that are packed with a delicious blend of warming spices and our Pecan & Almond granola!

Perfect first thing or as a nourishing snack this December!

Grain-free, gluten free and vegan.

Ingredients

  • 1 cup (115g) Pecan & Almond grain-free granola

  • 1/2 cup (49g) almond flour

  • 1/4 cup (25g) shredded coconut

  • 1/4 cup (40g) raisins (optional)

  • 1/2 cup (65g) chopped pecan nuts

  • 1 tsp baking powder

  • 1 cup (110g) grated carrot

  • 1/2 cup melted butter (120g) or coconut oil (109g)

  • 1 mashed banana

  • 1 tsp cinnamon powder

  • 1/4 tsp ginger powder

  • Pinch of nutmeg

  • 1 Tbsp flaxseed powder

  • 2 Tbsp water

Method

1. Preheat oven to 170. Put flaxseed and water in a big bowl and allow to soak for 5 minutes to create a flax egg. Once soaked add in the mashed banana, melted coconut oil and stir to combine.

2. In a separate bowl combine all of the dry ingredients and the grated carrot. Add the dry ingredients to the wet and mix thoroughly to combine.

3. Shape into biscuits and place on a baking tray lined with paper. Press the biscuits down a little as this mixture doesn’t spread in the oven.


4. Bake for 25 minutes until golden. Allow to cool and then store in an airtight container for 3 days.

Turmeric and Blackberry Chia Pudding

We've created this delicious Turmeric & Blackberry Chia Pudding packed with nourishing, autumnal flavours that’s perfect for prepping ahead to grab and go on those busy mornings.

Topped with a generous sprinkle of our Low Sugar granola for extra nourishment & crunch🍂

Grain-free, gluten free and vegan.

Ingredients Pancakes

  • 4 tbsp chia seeds

  • 1 cup (225g) dairy free yoghurt

  • 1/2 cup (125ml) almond milk

  • 1 tsp vanilla paste

  • 1/2 tsp cinnamon 

  • 1 tsp turmeric powder

  • 1 apple

  • 1 cup (140g) blackberries & extra for topping

  • Generous sprinkle of Paleo Foods Co Low Sugar granola

Method

  1. Combine chia seeds, yoghurt, almond milk, vanilla, cinnamon and turmeric and allow to soak over night or for a few hours. 

  2. Add a chopped apple (you can leave the skin on for extra fibre) and blackberries to a pot and simmer gently for 15 minutes until soft. Blend until smooth and store in the fridge for up to 4 days.

  3. To assemble add blackberry and apple compote to the bottom of two glasses. Top with turmeric chia pudding, some extra yoghurt and top generously with granola.

Fluffy Vegan Pumpkin Pancakes with Spiced Pears

Crafted with nourishing ingredients, these Hallowclean approved pancakes can be prepared in just 15 minutes, making them a delightful option for breakfast, a quick snack, or an autumnal dessert.

Grain-free, gluten free and vegan friendly.

Ingredients Pancakes

  • 1 cup (98g) almond flour

  • 1/2 cup (71g) buckwheat flour

  • 1 tsp cinnamon

  • 1 tsp baking powder

  • Pinch salt

  • 1/2 cup (120g) pumpkin puree

  • 1/4 cup (170g) maple syrup

  • 1 tsp vanilla paste

  • 2/3 cup (150ml) nut milk of choice

  • Paleo Foods Co Pecan and Almond granola to sprinkle

Ingredients Spiced Pears

  • 2 pears

  • 1 tbsp vegan butter or coconut oil

  • 2 tbsp maple syrup

  • 1/2 tsp cinnamon

  • 1 tbsp lemon juice

Method

  1. Combine all the pancake ingredients in a bowl and whisk until smooth. Cook in batches on a low to medium heat so they do not burn. 

  2. Cut pears into quarters and place into a pan with vegan butter/coconut oil, cinnamon and maple syrup. Fry on a low heat until starting to caramelise and then add lemon juice at the last minute. 

  3. Serve the pancakes topped with vegan yoghurt, spiced pears and crunchy pecan and almond granola.

Viral Strawberry Yoghurt Clusters Recipe

Made with just 6 ingredients these delicious Viral Strawberry Yoghurt Clusters are the perfect snack or dessert with a nutty granola twist!

They can be whipped up in just 5 minutes making them the perfect recipe to share this summer with family and friends! ❤️

Keto, diabetic, grain-free, gluten free and vegan friendly.

Ingredients

  • 150g chopped strawberries

  • 226g coconut or greek yoghurt

  • 1 tsp vanilla extract (optional) 

  • 100g 85% dark chocolate 

  • 2 tbsp coconut oil

  • Paleo Foods Co Pecan and Almond granola to sprinkle

Method

  1. Add the chopped strawberries, yoghurt and vanilla extract to a large bowl.  Combine thoroughly.

  2. Add scoops of the yoghurt mixture (about 2 tbsp) to a parchment paper lined baking sheet or large plate to form the clusters.  This recipe makes 10 clusters. 

  3. Next place the baking sheet with the yoghurt clusters in the freezer.  Freeze until they are completely frozen and solid, about 1-2 hours.

  4. Once the clusters are frozen, melt the chocolate.  Add the chocolate and coconut oil to a microwave-safe bowl and microwave in 15 or 30-second intervals, stirring in between each one, until the chocolate is melted.  

  5. Remove the frozen yoghurt clusters from the freezer and carefully dip each one into the melted chocolate and top with a sprinkling of granola

  6. Place the clusters back in the freezer for a few minutes to ensure the chocolate hardens (store in the freezer).

3 Ingredient Granola Butter Cookies

These tasty 3 Ingredient Granola Butter Cookies are made using our Pecan & Almond homemade granola butter and are the perfect recipe to enjoy on World Baking Day this Sunday!

These super simple and delicious cookies are the perfect mid-afternoon pick-me-up to be enjoyed with your favourite cup of tea or coffee!

Created by the wonderful @gigi_goes_vegan on Instagram ❤️

Homemade Granola Butter Ingredients

1 x box of Pecan & Almond Granola
1 x tablespoon of raw cacao powder (optional)
2 x tablespoon of coconut oil

Homemade Granola Butter Method

  • Add all ingredients to a high speed blender and blend until smooth. This can take some time but so worth it!

  • Pour into a glass jar to store and enjoy

Granola Butter Cookies Ingredients

50g almonds
5 softened pitted dates (soak them in warm water)
80g Pecan & Almond granola butter

Granola Butter Cookies Method

  • Blend together almonds and dates until you get a thick paste

  • With wet hands divide the dough and roll into balls

  • Flatten them and shape the heart using your thumb

  • Add a tablespoon of your Pecan & Almond Granola Butter in the heart

  • Bake for 10 minutes at 180c

Almond Butter Granola Bites Recipe

Warning: these Almond Butter Granola Bites are seriously addictive! 

Made with our irresistibly nutty Low Sugar granola, these Almond Butter Granola Bites are both delicious & nourishing making them the perfect healthy treat to enjoy throughout the day!

Their rich, nutty flavour and satisfyingly crunchy texture is the ultimate take on a healthy Snickers!

Created by the wonderful @vegan_humblebee on Instagram ❤️

Ingredients

  • 2 cups of our Low Sugar Granola

  • 1 cup almond butter

  • ⅓ cup maple Syrup

  • 100g of dark chocolate melted for coating

  • Optional: chopped almonds & shredded coconut to decorate

Method

  • Put the granola in a food processor and blitz for 10 seconds. You want some texture in this, but if you like it finer, then blitz for about 25 seconds.

  • Put the blitz granola, almond butter & maple syrup into a bowl & mix thoroughly.

  • Grab a golf size of the mixture, press together so that it’s firm & roll into golf ball sizes. Once all mixture is used up, straight into the fridge for 30 mins.

  • Meanwhile, melt the chocolate over a bowl of hot water.

  • Take the granola balls out the fridge.

  • Put one at a time on a fork, dipped into the chocolate, coat with chocolate all over.

  • Put them into a greaseproof paper and decorate with almonds & shredded coconut & allow to set in the fridge for an hour or so.

  • Once set, enjoy nibbling away and store in an airtight container for freshness.

Pecan & Almond Granola Butter Recipe

Say hello to your favourite granola in spreadable form… our Pecan & Almond Granola Butter recipe! Deep toasted to perfection, it’s incredibly tasty and easy to blend up in a few simple steps at home.

Delicious spread on warm sourdough toast, drizzled on top of your favourite fruit and yoghurt or eaten straight out of the jar.

Ingredients

  • 1 x box of Pecan & Almond Granola 

  • 1 x tablespoon of raw cacao powder (optional)

  • 2 x tablespoon of coconut oil

Method

  • Add all ingredients to a high speed blender and blend until smooth. This can take some time but so worth it!

  • Pour into a glass jar to store and enjoy

Air Fryer Chocolate Granola Nests 🐣

Incredibly delicious and just as adorable, these Easter Granola Nests by whatiateforbreakfast are the perfect breakfast or snack to enjoy this Easter Weekend!

These tasty nests are packed with nourishment and crunch and can be made in just 15 minutes in the Air Fryer!

Ingredients

  • 1 large ripe banana

  • 1/2 tbsp cocoa powder

  • 1/2 tbsp coconut oil or unsalted butter

  • 175g Low Sugar Granola

  • Yoghurt, mixed berries & peanut butter for topping

Recipe (makes 6 nests)

  • Peel a large, ripe banana, then add to a mixing bowl. Roughly mash with a fork.

  • Add 1/2 tbsp each cocoa powder and melted, unsalted butter or coconut oil to the bowl, then give it a quick stir.

  • Add 175g granola, then mix until combined.

  • Grease 6 silicone muffin cases with a little butter or coconut oil, then spoon in the granola mixture, dividing evenly between each.

  • Shape the mixture into nests by pressing it into the base & sides, leaving a space in the centre to add the fillings after cooking.

  • Air fry at 180C for 8-10 minutes or until the nests are firm.

  • Carefully remove the nests from the cases then allow to cool completely on a wire rack before filling.

  • Once cooled, add fillings of your choice - we added natural yoghurt, mixed berries and a drizzle of peanut butter.

  • Serve & enjoy!

We hope you have a wonderful Easter! Love Team Paleo x

Granola Butter... it's a thing 😏

And it’s incredibly delicious & moreish and can be whipped up in just a few minutes!

Our award winning Low Sugar granola contains superfood ingredients like coconut oil & chia seeds for extra nourishment and crunch.

Deep toasted for extra flavour, our seriously nutty granola makes this an irresistible recipe packed full of tasty goodness!

Ingredients

  • 1 x box of Low Sugar Granola 

  • Please add a little coconut oil if needed

Method

  1. Add all ingredients to a high speed blender and blend until smooth

  2. Pour into a glass jar to keep for later

Try these delicious & quick 5 minute recipes hacks using our indulgent granola butter.

These Granola Butter Chocolate Rice Cake Sandwiches have a delicious crunch and are perfect for a healthy treat or snack. Super simple to make and can be kept in the fridge to enjoy throughout the day.

Ingredients

  • Low Sugar Granola Butter

  • Salted Rice Cakes

  • 1 tablespoon of cacao powder

  • Half a teaspoon of coconut oil

Method

  1. Spread a generous spoonful of granola butter between 2 rice cakes

  2. Melt the coconut oil and cacao powder together to make a chocolate

  3. Leave to set then enjoy

These Granola Butter Banana Bites are a delicious and natural sweet treat that are perfect to keep in the freezer to grab and go!

Ingredients

  • Low Sugar Granola Butter

  • Banana

  • 1 tablespoon of cacao powder

  • Half a teaspoon of coconut oil

  • Sprinkle of granola on top

Method

  1. Chop up banana into chunks and lay on some baking parchment

  2. Top banana chunks with a generous spoonful of granola butter

  3. Melt the coconut oil and cacao powder together and drizzle on top

  4. Top with a sprinkle of granola

  5. Pop in the freezer to set for an hour then enjoy

Granola Chocolate Berry Cheesecake Bars

🍫 These Granola Chocolate Berry Cheesecake Bars are the perfect healthy sweet treat packed with nourishing, all natural ingredients that taste delicious!

Made using our Low Sugar grain-free granola they are also vegan, low carb, low sugar, keto-friendly and are perfect to make and keep in the fridge for a quick snack.

Ingredients

For the base:
200g Low Sugar Grain-Free Granola
40g coconut oil

For the filling:
225g cashews (soaked for 3 hours)
40g coconut oil
75g raspberries
50g strawberries
Juice of 1 lemon
2 tbsp maple syrup

Method

  1. Line a loaf tin with baking paper

  2. In a food processor, blend the granola and coconut oil until the granola is ground fine and the mixture is starting to stick.

  3. Spoon the mixture into the loaf tin and press down to make the base.
    Place in the fridge whilst making the filling.

  4. To make the ‘cheesecake’ filling, blend the cashews, coconut oil, berries, lemon juice and honey in a food processor. Blend until fully mixed together and until it is a smooth, creamy texture.

  5. Spoon the filling onto the granola base, then place in the freezer for around two hours to set.

  6. Remove from the freezer, lift the baking paper out of the tin and cut the cheesecake into bars with a sharp knife.

  7. Tuck in and enjoy now or store in a Tupperware in the fridge!

Giant Chocolate Granola Buttons Recipe

🍫 Indulge in crunchy, deep toasted chocolatey goodness with these Giant Chocolate Granola Buttons from the wonderful @healthlifeandcrossfit on Instagram ❤ Whip up a batch in just a few minutes to enjoy as a tasty, energy-boosting snack!

Ingredients

  • 1 x bar of your favourite chocolate 

  • A few tablespoons of peanut butter

  • A few tablespoons of our Low Sugar Granola

Method

1. Simply melt your favourite chocolate, spoon onto baking parchment and swirl with the spoon to create a circle.
2. Top with peanut butter & a generous sprinkle of our Low Sugar Granola.
3. Pop them in the freezer for a few hours and then enjoy!

Valentine's Magic Shell Chocolate & Strawberry Smoothie Bowl Recipe!

💘 Treat your loved ones this Valentine’s Day to our delicious & nourishing Magic Shell Chocolate & Strawberry Smoothie Bowl Recipe 💘

It’s filled with nourishing ingredients and topped with a vegan friendly chocolate magic shell and our deliciously moreish granola for extra crunch and flavour!

Ingredients

Magic shell + chocolate dipped strawberries:
* melted dark chocolate (vegan)
* organic coconut oil
* organic cocoa powder
* organic maple syrup 

Smoothie bowl recipe: 
* 1 frozen banana
* 50g frozen blueberries
* 150g frozen raspberries
* 150g frozen strawberries
* 200g natural coconut yoghurt of choice 
* nut mylk of choice
* Our grain-free Berry & Almond Granola

Method

  • Blend fruit, yoghurt and nut mylk in a powerful blender, pour into bamboo bowls

  • Create the magic shell topping and cover your bowl with the vegan chocolate until it sets

  • Top with granola, chocolate dipped strawberries and a drizzle of peanut butter and dark chocolate 😋

Ginger & Cinnamon Winter Warming Energy Balls

These tasty winter warming energy balls are a great way to fight off the cold and keep you energised this January! Ideal as a snack for a nourishing boost or to eat on-the-go 😋

Ingredients

  • 215g Low Sugar Granola

  • 180g almond butter

  • 75g maple syrup

  • 1/2 teaspoon ground ginger powder

  • 1/4 teaspoon ground clove powder

  • 1/4 teaspoon sea salt

Method

  • Add all of the ingredients to a large mixing bowl: granola (you might need to blitz this a little in a food processor), almond butter, maple syrup, cinnamon, ginger, cloves, and salt.

  • Stir by hand with a wooden spoon or spatula, until the mixture is incorporated and sticky.

  • Place the bowl in the refrigerator for 10 minutes, or until the mixture is firm and easy to shape.

  • With damp hands, take 1 tablespoon of the mixture and shape it into a compact 1-inch ball and place it on a plate. (Top tip! Keep a bowl of water by your side, since the mixture is easier to handle with damp hands.)

  • Repeat with the remaining energy ball mix.

  • Enjoy immediately or store in the refrigerator for up to 2 weeks!