SLTP (paleo) granola

slightly less than perfect (paleo) granola

SLTP (paleo) granola

For my first recipe post, there’s no other choice. This fall, the kids ate this granola EVERY DAY for breakfast. It makes a wonderful house gift instead of wine or flowers, and I bagged it up in December as holiday thanks for teachers, friends, etc.

It’s not cheap, thanks especially to the macadamia nuts. I would consider almond slices, or some other type of nut, but in the end I’d rather not worry about the Omega 6 content (the kids eat A LOT of this stuff). I have gradually increased the amount of coconut flakes, which brings down the price a tad…

I originally adapted the grain free granola recipe by the paleo parents to come up with mine.

I loved the original, but there’s always tweaking to make it SLTP! I’ve worked a lot on this version (I make it once a week, no kidding), but there is lots of room for personalization (like cranberries? apricots? raisins?).

Why don’t you take a shot with your own improvements, and let me know how it turns out?

Granola Ingredients


375 g (about 1 and 2/3 cups) macadamia nuts (I use pre-roasted and salted, because those are the cheapest I can get)

400 g (1 and 3/4 cups) coconut flakes

66 g (1/3 cup) whole, pitted dates

60 mL (1/4 cup) maple syrup (organic grade C)

165 g (3/4 cup) coconut oil

2-3 tsp cinnamon

salt to taste

almost ready for the oven!


Preheat the oven to 130°C (265° F), line 2 cookie sheets (jelly roll pans) with baking parchment

If coconut oil is solid (mine usually is except in high summer), measure it out and place in a (non-plastic) bowl in the oven to liquefy (I suppose you could use a microwave if you have one)

Chop macadamias, cinnamon, and dates in a food processor to achieve a chunky powder consistency

Using a wooden spoon, gently mix macadamia mixture with coconut chips (use a LARGE bowl)

Add maple syrup to melted coconut oil, then pour over the macadamia/date/coconut mixture. continue to mix carefully with the wooden spoon until everything is well coated. Salt to taste.

Pour half of the mixture onto each cookie sheet and spread into thinnest possible layer.

Bake for approximately 50-60 minutes until the granola turns golden brown, checking every 10-15 minutes and stirring

Remove cookie sheets from oven, let granola cool, pour into large storage container.

Hot Granola!

Serve with yogurt, milk, cream, coconut milk, alone, with ice cream, or any other way you can think of! Enjoy🙂

the problem with perfect

We all have an intrinsic drive to better ourselves, regardless of how it is expressed. In my case, the quest for personal improvement in all areas of my life is pretty relentless. According to close sources, it borders on extreme. So it seems appropriate to begin my story here by discussing some problems associated with perfectionism.

A couple months ago, when I initially designed this blog and started working on this post, I did some research into my chosen topic, and identified a new interest in philosophy. Procrastination aside, the main idea I initially wanted to present is something called “The Perfection Paradox.”

This is partially based on Aristotle’s definition of perfection presented in the Delta book of Metaphysics. According to Wikipedia*, Aristotle’s definition of something perfect is:

  1. Something that is complete, containing all requisite parts,
  2. Something so good that nothing of its kind could be better, or
  3. Something that has attained its purpose.

[*note: I realize that Wikipedia is not a “perfect” source, but I’ve spent sufficient time on this definition and I accept it as good enough. See below ;-)).

In a nutshell, the paradox (as I understand it) is that if something is perfect/complete, it cannot be improved. At the same time, the ability to progress/develop is commonly accepted as a characteristic of perfection. Thus, something perfect is actually imperfect, and imperfection is really the state of perfection. This = Paradox.

So, does it really matter? No, but it’s fun stuff to think about, and reading about it inspired me in new directions of learning, which is pretty much how my improvement process works.

Anyway, in my opinion, it’s not the goal of perfection or the striving itself at issue; instead, it’s the dissatisfaction that results when we are unable to attain our desire.

Practically speaking, however, perfectionism causes problems in the following ways:

  1. We overextend ourselves to reach some imagined level of “perfection,” which may or may not be actually attainable. In other words, we set the bar too high and then waste valuable resources (time, energy, money, whatever) attempting to reach it.
  2. We delay a desired project, or get caught up in resource/time-consuming details, because we have set an artificially high standard. This may sometimes result in avoiding a project altogether, because we acknowledge the futility of reaching our standard, and thus argue internally that it’s not even worth beginning.
  3. We are unable to relax and enjoy the present moment because we are so caught up in our perfection-seeking.

My solutions? (We’ll address all of these at a later point)

  1. Remember: the journey is the destination! Simply put, we should enjoy the process, and not just the result. This sounds very simple, but is not always easy to implement.
  2. As Voltaire said, “The Perfect is the Enemy of the Good.” We must be able to step back sometimes and say this is good enough.
  3. Work in gradual steps with smaller goals (Kaizen).
  4. Most importantly, try to achieve the golden mean, or midway between the extremes of excess and deficiency. This idea has been addressed also in Buddhist philosophy as the middle way, which is the heart of my current work.

In any case, to me this all means setting my goals lower than they used to be—slightly less than perfect.