• 1/2 c Pumpkin seeds
• 1/2 c Sunflower seeds
• 1 c Almond Meal
• 1 c Shredded Unsweetened Coconut
• 2 c Almonds, chopped
• 1/2 c Coconut Oil
• 1/2 c Honey
• 1 tsp Vanilla Extract

Process:

1. Preheat oven to 325 degrees
2. Line a cookie tray with a silpat or parchment paper
3. In a large bowl, add seeds, almond flour and nuts. Mix well
4. Add in Honey, oil and Vanilla, stir until combined.
5. Spread mixture onto the cookie tray.
6. Bake for 20 minutes
7. Flip it over/ stir it around  and bake it for another 5 minutes
8. Remove from oven and let it cool for 10 minutes
9. This stores well in a tightly closed tupperware. I keep mine in the pantry for 5-7 days.

*The great thing about this recipe is that you can do so many different variations. Even if you can’t have some of the ingredients or are missing a few- use these guidlines to make you own variation. I’ve baked it with 1/2 a cup or raisins for a sweeter treat. It goes great with some fruit and dark chocolate or just a simple bowl of crunch and almond milk.