Breakfast, Dairy-Free, Recipes
October 3, 2015
1 Cup Almonds (raw)*
1 Cup Cashews (raw)*
1/2 Cup Pecans*
1/3 Cup Oats (Organic)
1/2 Cup Pepita (green pumpkin seeds)
1/3 Cup Linseed
1/3 Cup Sunflower Kernels
1/3 Cup Hemp Seeds (Hemp Hearts)
1/2 Cup Flaked Coconut
1 TBS Chia Seeds
3 TBS Virgin Coconut Oil (melted)
2 TBS Maple Syrup
2 Tsp Cinnamon Powder
1 1/2 Tsp Vanilla Extract
Pinch Salt (generous)
1Preheat oven to 150 degrees Celsius.
2Line two oven proof trays with baking paper.
3Lightly chop nuts, add all ingredients to large bowl.
4Combine well to ensure all ingredients are lightly covered in oil and maple syrup.
5Spread mixture evenly on trays.
6Bake until lightly toasted approximately 45 mins. Stir halfway through cooking time.
7Allow to cool before adding to airtight containers.
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