Paleo Snack Mix

I got inspired by a post from The Clothes Make the Girl blog to make her snack mix for my mini-vacation up north last week. And, wow. It is very delicious, and like no taste combo I would have ever come up with (it's based on an Indonesian condiment). I had to restrain myself from consuming the entire batch while it was cooling. My Charming Companion and I made bets as to how long the snack mix would last once we got in the car: 20 minutes, an hour...?

Anyway - I pasted her recipe below. I will note that I have been consuming more nuts than usual over the recent holiday time (as nuts themselves, but also as almond flour in baking). I primarily eat macadamia nuts due to their 1:1 balance of omega 3 and 6 and generally regard other nuts/flours as more occasional things. I am doing some "cold training" right now (cold baths) though, and one of the effects is that you get hives if you have too much omega 6. I recently had some hive-like spots, which made me want to lay off the nut feast of late. And have some fish oil. I don't notice any other physical effects of this - but as someone who gets intense inflammation from a crumb of gluten, I feel extra cautious. So. Moderation for me with the nuts. (The mini hives appeared right before departing for said trip, which I think contributed to the snack mix making it all the way til day 3 - far longer than the earlier estimated consumption time!) 

Savory Paleo Granola - makes 1 1/2 cups
1/2 tablespoon coconut oil
1/2 medium onion, very finely diced
1 clove garlic, crushed
1/2 teaspoon powdered ginger
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 tablespoon lemon juice
3/4 cup coconut flakes
1/2 cup dry-roasted almonds
1/3 cup dry-roasted cashews

1. Preheat oven to 300F and cover a large baking sheet/cake pan with parchment paper.
2. Heat coconut oil in a large skillet over medium heat until melted, then add onion, garlic, and ginger. Cook 2-3 minutes until the onions begin to soften and are fragrant.
3. In a small bowl, mix the cumin, coriander, salt, and turmeric. Add to the onions, stir to combine, and cook an additional 5-7 minutes until the onions are very soft. Add the lemon juice and cook until the mixture forms a paste, about 2 minutes.
4. Add the coconut chips to the pan and stir until they’re coated with the onions and spices. Transfer to the baking sheet and bake for 30 minutes. Stir with a wooden spoon and add the nuts to the baking pan (the mixture will already be fairly dark here - that is good!) Roast an additional 10-15 minutes until the coconut/onion flakes are very brown and the nuts are toasted.
5. Allow to cool completely, then mix together and store in an air-tight container. Eat as-is or chop in a food processor until it’s the texture of coarse sand and use as a flavoring condiment on cooked vegetables, meats, soups, and salads.