Wet ingredients:
- 1/3 cup plus 2 TB coconut oil
- 1/2 cup honey
- 2 tsp. vanilla
Nut/Seed Mixture:
For food processor (grind to desired texture – I prefer medium coarse):
- 3 cups sliced almonds,
- 3/4 cup pecans
- 1/4 cup walnuts
- 1/3 cup pepitos (pumpkin seeds)
- 1/4 cup sunflower seeds
Add the nut/seed mixture to a mixing bowl with the following:
- 1/2 cup unsweetened shredded coconut
- 1/2 cup coarsely ground flaxseed and spices — as much as you would like – a good suggestion: 1/2 Tb cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp allspice additional add-in options include, but not limited to: sesame seeds, raisins, and/or dried apple (can add to processor, or cut up small).
Directions:
1. Heat (& stir well) wet ingredients on stove until slightly warm, and mix well into dry ingredients.
2. Spread the mix on large cookie sheet, layer 1/2″ – 3/4″ thick (I prefer to use parchment paper).
3. Bake at 300 degrees for 14-20 minutes until light brown (edges brown first). Do Not Overcook.
4. Cool completely. For faster cooling, cool a briefly then stick in the freezer for 10+ minutes on a couple of hand towels.
NOTE: Nuts can burn easily. At 14 minutes you might want to check every 1-2 min (hint: use a flashlight). Keep the outer 2-3 inches slightly thicker than the middle if you want it all to be crunchier, and compress the very outside margins towards the center slightly to help keep them from burning.