1 cup raw pecans
1 cup raw cashews
1 Tbsp. flax meal
1 Tbsp. cinnamon
1/4 tsp. sea salt
3 cups. coconut flakes, unsweetened
1/3 cup raw pumpkin seeds
1/3 cup raw sunflower seeds
3 Tbsp. chia seeds
3 Tbsp. hemp hearts
1 tsp. vanilla
2 Tbsp. coconut oil, melted
1/3 cup maple syrup
2/3 cup dried fruit, chopped (optional)
Preheat oven to 200 degree F Line a baking sheet with parchment paper.
Place pecans and cashews, in a food processor and pulse until coarsly chopped.
Add in flax meal, cinnamon, sea, salt, coconut flakes, pumpkin seeds, sunflower seeds, and chi seeds. Pulse just to blend, but not to break seeds or coconut flakes up to much.
In a medium mixing bowl stir together the melted coconut oil, maple syrup and vanilla.
Add the nut and seed mixture and stir until well coated with the syrup mixture.
Turn mixture out onto the parchment paper lined baking sheet. Spread mixture evenly.
Place in the oven for 20 minutes.
If you are adding dried fruit mix it into the granola now.
Stir mixture and bake 20-30 minutes more.
Remove from oven and allow to cool completely.
Place in a airtight storage cotainer.
Enjoy with your favorite milk, yogurt, as a topping for a smoothie bowl, chia pudding, or hot cereal.
Use raw nuts so they don’t get over roasted.
You may replace the pecans and cashews with any variety of nut, just use your favorites. Try walnuts, almond, brazil nuts, hazel nuts, etc.
If using dried fruit choose unsweetened and unsulfered fruit. My favorite is apricots, cherries or cranberries.