• 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.

Paleo Crunch Cereal

1/2 cup pumpkin seed, grind
1/2 cup cashews
1/2 cup walnuts
1/2 cup hazelnuts
1 cup almonds
1tbsp flax with 1tbsp water
1cup raisins
1/4 cup choc. chips (optional)
1/4 cup Honey
2 tsp Cinnamon

Process:
Grind pumpkin seeds, cashews, almonds and walnuts in a food processor.
Combine flax meal with water, mix and let sit for at least 3 minutes.
Soak raisins in a bowl of water for 5 minutes to puff them up.
Add all ingredients to a bowl and mix well.
Mix spread on silpat and bake in oven for 10 min at 325F
Let it cool and then break it apart and store in air tight container.
Serve with your favorite milk (almond, coconut, raw!)

Keeps for about 2 weeks!

Mango Strawberry Fruit Pops

Ingredients:

• 1 Ripe Mango, 2 Large Strawberries
• Coconut Milk

Process:

1.  Slice 1 ripe, juicy Mango into chunks. (skin on or off, it is up to you!)
2. In a food processor, puree the Mango. 
3. Add 2 Tbsp of Coconut Milk to the puree and blend well.
4. Slice Strawberries into small chunks and hand mix into the mango puree. 
5. Pour the Mango/ Strawberry mixture into ice cube trays, cake pop pans or Popsicle trays. 
6. Freeze for 2-3 hours
7. Enjoy! 

* You can use any fruit of your choice (pictured- peach, Strawberry/Mango) Other fruits that would be great: Pineapple, strawberry/blueberry, Watermelon.