Dry ingredients
- 1 cup raw Pecans
- 1 cup raw Walnuts
- 1 cup raw Almonds
- 1 cup raw Pumpkin Seeds
- 1/2 cup unsweetened shredded Coconut
- 1/4 cup Flaxseed Meal
- 2 Tablespoons Chia Seeds
- 1 Teaspoon Cinnamon
- 1 Pinch Sea Salt
Wet ingredients
- 1/4 cup Coconut Oil
- 1/4 cup Almond Butter
- 1/4 cup Honey
- 2 teaspoons Vanilla Extract
Instructions
- Preheat the oven to 325˚F. Line a baking sheet with parchment paper
- Combine all dry ingredients in a food processor. Pulse until the nuts are coarsely chopped, about 10 pulses.
- Combine all of the wet ingredient in a sauce pan. Cook over medium heat until melted.
Combine and bake
- Pour the wet ingredients over the dry ingredients in the food processor and pulse until damp, about 5 pulses.
- Scrape the granola onto the parchment-lined baking sheet then pat it firmly into a ½-inch thick rectangle (about 13-inches by 11-inches). Bake the granola on the center rack for 10 minutes.
- Remove the pan from the oven and stir the granola. Pack the granola back into another compact ½-inch thick rectangle. Bake until deep golden brown, about 10-13 minutes longer
- Place the pan on a rack and let the granola cool completely (it will crisp up as it cools). Break the granola into clusters.
Note; The granola can be stored in an airtight container at room temperature for up to 3 weeks.
This recipe was inspiration from our friends at From Starch Fast
Grain Free and Sugar Free Granola Recipe (Paleo & Keto)
