I don't know if you know anyone on the AIP (Auto-immune Protocol), but it's quite restrictive. Along with a normal paleo template like avoiding grains, dairy, and legumes, they also have to avoid nightshades (like potatoes, tomatoes, and lots of spices), eggs, nuts, and seeds.
As restrictive as it is, it can be extremely helpful with healing and inflammation for lots of people! I've never personally been on the AIP, but I have several friends that are. I know there are lots of AIP recipes out there, but a lot of them are kind of....weird. They seem bland and unappetizing. Of course not all of them, but I enjoy taking on the challenge of creating delicious AIP recipes that anyone would eat (like these cookies and this dip).
This granola is my newest experiment in creating an AIP treat. As it turns out, I love it! I think the crispy texture is what makes it so tempting. I took this to my final exam workshop to share with my classmates, and they all loved it, too! Tons of people asked me for the recipe that day, and I ended up bringing home an empty bin that evening. I think the caramel sauce is a winner.
As long as you've got a thermometer, this comes together quite easily. A cheap candy thermometer makes this really easy, but an instant-read meat thermometer will work, too. So grab your thermometer and let's make this crispy, crunchy, salted caramel granola!
AIP Salted Caramel Granola
3/4c coconut cream (from 1 can of coconut milk)
3/4c coconut sugar
2T coconut oil
8 oz. plantain chips
3 oz. apple chips
1 1/2c unsweetened coconut flakes
1/2t vanilla extract (or vanilla bean powder)
- Pre-heat the oven to 275 and line a rimmed baking sheet with parchment.
- Combine the coconut cream, coconut sugar, and coconut oil in a pot over medium heat. Stir as it comes to a boil, and continue boiling until it reaches 210 degrees.
- In the meantime, crush the plantain and apple chips and put them into a large bowl with the coconut flakes.
- Once the caramel has come to temperature, remove it from the heat and stir in the vanilla.
- Pour the caramel into the bowl, and stir until everything is evenly coated.
- Dump everything onto the baking sheet, and spread it out into an even layer.
- Bake the granola for 40 minutes, tossing 1/2 way through.
- The granola will still be soft and sticky when you remove it from the oven, but as it cools it will be come crispy.
- Once the granola has cooled to room temperature, store it in a sealed container.
If you decide to make this treat, snap a photo for me! It's perfect sprinkled on top of a smoothie or yogurt! Post your picture on Instagram, and tag me at #ideatthatfoodtoo. You can also Pin this picture so you don't forget to make these another time!