2coaches
January 6th, 2012 12:26 PM | Ingredients
Dry
1/2 cup ground flax seeds
1 cup raw pumpkin seeds ( I used a small chopper to break up the seed)
1 cup raw sunflower seeds
1 1/2 cups almond meal
3 cups shredded unsweetened coconut
4 cups raw slivered almonds (use chopper to break up)
1/2 tsp baking soda
Wet
1 cup liquified coconut oil
1/2 cup raw organic honey
3 tsp pure vanilla extract
*Preheat oven to 250 degrees. I prefer to use convection oven.
*Combine all dry ingredients in a large bowl. Mix well to ensure ingredients are evenly distributed.
*In a medium bowl, add wet ingredients and whisk together until well combined.
*Mix the wet ingredients thoroughly into the dry ingredients.
*Divide the mixture in a thin layer onto two rimmed baking sheets. It will fill about 1 and 1/2 cookie sheets
*Press mixture down with the back of a large spoon.
*Bake until lightly toasted, approximately 1 hour.
* Let the mixture cool completely in the pans. I use a spatula to take it out of the pan so I can get some good chunks.
*To store, place a folded paper towel (to absorb any excess coconut oil) in the bottom of a lidded storage container. Add paleo crunch to container and cover. Enjoy plain or with coconut milk.
*You don’t have to chop up the seeds and nuts but you will get bigger chunks if you do. |
