Paleo Crunch

Ingredients
Dry
1/2 cup ground flax seeds
1 cup raw pumpkin seeds (pepitas)
1 cup raw sunflower seeds
1 1/2 cups almond meal
3 cups shredded unsweetened coconut
4 cups raw slivered almonds
1 tsp cinnamon
1 tsp sea salt
1/2 tsp baking soda
Wet
1 cup liquified coconut oil
1/2 cup raw organic honey
3 tsp pure vanilla extract

Directions:

1. Preheat oven to 250 degrees.
2. Combine all dry ingredients in a large bowl. Mix well to ensure ingredients are evenly distributed.
3. In a medium bowl, add wet ingredients and whisk together until well combined.
4. Mix the wet ingredients thoroughly into the dry ingredients.
5. Divide the mixture in a thin layer onto two rimmed baking sheets. It will fill about 1 and 1/2 jelly roll pans.
6. Press mixture down with your hands or the back of a large spoon.
7. Bake until lightly toasted, approximately 1 hour. Remove pans from oven and gently stir the mixture with a large spoon. Carefully return warm pans to the oven and continue to cook for another 15 minutes.
8. Remove from oven and stir in optional ingredients, if desired. Let the mixture cool completely in the pans.

Note: I usually cook it for 45 minutes, stir it, then cook it for an extra 20 minutes. The cooking time varies depending on what kind of pans you are using. Also it makes about 4 pans of mix!! So make sure you allow yourself a few hours to cook. It makes a ton so it will last you a while or if you are feeling nice you can give some away!! Make sure to store your paleo crunch in a plastic container or bag so it will stay fresh!!

 

Paleo Crunch is a great alternative to granola! Put it ontop of greek yogurt and fruit and it is so delicious.

Recipe Courtesy of http://www.paleotable.com/2011/07/pams-paleo-crunch.html