Recipe Review: Apple Pie Paleo Granola

As I’ve mentioned previously, I’m trying (but somewhat failing) to maintain my soy-free, grain-free vegan diet I followed in January when I was detoxing. As a result, I pinned a zillion recipes and this bad boy was one of them. I made it this weekend but have honestly only eaten it once since then. I should mention right off the bat that I’m not really a sweets person so I might be a bit biased from the start.

Apple Pie Paleo Granola

Apple Pie Paleo Granola

Serves: not listed on the recipe source but I found it made 5 servings


  • ½ cup almonds
  • ½ cup pecans
  • ½ cup walnuts
  • ¼ cup pumpkin seeds (peptias)
  • 7 medjool dates, chopped
  • 1/3 cup unsweetened shredded coconut
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ¼ teaspoon sea salt
  • ½ cup unsweetened applesauce
  • 1/3 cup coconut oil, melted
  • 2 Tablespoons maple syrup
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 and line a baking sheet with parchment paper.
  2. Add nuts, dates, and unsweetened shredded coconut to a bowl of a food processor and pulse to slightly chop nuts. Add spices and salt and pulse again to evenly distribute.
  3. In a bowl whisk together apple sauce, oil, maple syrup, and vanilla extract. Place wet ingredient into the bowl of food processor with nut mixture and pulse to combine.
  4. Evenly distribute granola (using fingers) on prepared baking sheet.
  5. Place in oven for 30 to 40 minutes until golden.
  6. The granola will harden up once cooled completely.


  • So I’m not going to lie, I didn’t love this recipe. For starters, there’s the texture… mine ended up much more ground up than it shows in the photo. I think if I made this again, I’d buy whole nuts and skip #2 OR I’d buy pre-chopped nuts and not put anything into the food processor at all. As it was, I purchased slivered almonds, pecan pieces, and walnut pieces and ended up with a finely ground up consistency that I didn’t particularly care for.
  • As for the cooking times, this might have to do with the weird consistency of mine but I baked it once for 40 minutes, let it cool, then broke it up and cooked it again for about 20 minutes.       It still never really fully hardened. I ended up putting my leftovers in the freezer for longer storage because I wasn’t sure how long it would last at room temp while still semi-moist.
  • This has a great spice mix but tastes heavily of the spices and not the apple.
  • Would I make this again? Yes – but only to try out my different consistency theory. If I still wasn’t thrilled with it, I’d stick with this Paleo Granola recipe I’ve tried previously.

You can view all of the recipes I’ve posted by clicking here.


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