Toasted Coconut and Berry Grain Free Granola, Vegan & Paleo!
Ingredients
1/2 cup
Walnuts
1/4 cup
Brazil nuts
1/2 cup
Hazelnuts
1 cup whole
Almonds, raw
1/2 cup
Pumpkin seeds (pepitas)
1/4 cup
Coconut oil
1/4 cup
Maple syrup
1 tsp
Vanilla extract, pure
1 tsp
Cinnamon
1/2 tsp
Ginger, ground
pinch
Sea salt, fine
2/3 cup
Coconut flakes, unsweetened
3 tbsp
Cranberries, dried
2 tbsp
Chia seeds
Instructions
Preheat your oven to 325F and Line a baking sheet with parchment paper
In a blender or food processor combine your nuts/almonds. Pulse about 5-8 times until nuts are chopped but not ground.
Transfer to a large bowl and add in your pumpkin seeds, mix together.
In another bowl, combine your coconut oil, extract, and maple syrup. Pour this over the nuts and mix. Then add in your spices and mix again till evenly coated.
Spread nut mixture evenly onto the baking sheet and sprinkle a little sea salt on top. Maybe 1/4 tsp or so.
Place in oven and bake for 15 minutes.Remove from oven and toss the nuts/seeds on the tray so they flip sides. Place back in oven and bake again for another 15 minutes.
Remove from oven one last time, toss nuts/seeds, then add in your coconut. You can add the coconut to the nut/syrup baking tray or on a separate baking tray. Just make sure it's spread evenly onto the tray.
Bake for another 5-8 minutes or until coconut is toasted.
Remove and let cool.
Once cooled, place coconut/nut granola in a bowl and mix it up a little more.
Add in your dried berries and toss all together.Add any additional spices and optional chia seed to finish.Store in a seal tight container or in gift jars.
Notes:
*** Dried Cranberries are Low Fodmap at serving size of 1 tbsp.
