INGREDIENTS:

1 Cup whole raw almonds

1 cup shredded coconut ( unsweetened)

1/4 Cup Pumpkin Seeds

1/4 Cup Sunflower Seeds

1/4 Cup Flax Seeds

1/2 Cup Flaked Almonds

1/4 Cup Psyllium Husk

1/4 Cup White Chia Seed

100 g Coconut Oil ( melted)

1 Split Vanilla Pod

1/2 Teaspoon Cinnamon

5-8 Drops Liquid Sweetner if desired ( or 30 Grams Maple Syrup or Raw Honey if you are Paleo)

 

METHOD:

Put all ingredients into a large bowl  and mix well to combine.

Bake in a moderate oven for 10 -15 mins on a lined baking tray. Turning mix every 3 – 5 mins to ensure it browns and toasts evenly.

Allow to cool on bench and then place into fridge or freezer to set coconut oil.

Once set break into pieces and store in an airtight container in fridge.

Makes about 20 x 22gram size servings ( trust me its enough) .

This is great with coffee as a quick grab and go or sprinkled on your yogurt with berries.