Ingredients
- 50 grams GF jumbo oats / quinoa flakes
- 2 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
- 50 grams chopped hazel nuts
- 50 grams chopped almonds
- 50 grams chopped Brazil nuts
- 40 grams desiccated coconut
- ½ – 1 teaspoon ground cinnamon
- 3 teaspoons stevia / coconut sugar or xylitol
- 1 tablespoon Coconut butter – melted
Instructions
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Mix all of the dry ingredients in a large bowl.
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Melt the coconut butter and add to dry ingredients, mixing well.
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Transfer the mixture to a parchment lined baking tray and roast in oven at 140C for 40-45 minutes. Stir occasionally.
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Allow to cool and store in airtight container for up to 4 weeks.
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Serving Suggestion: Serve with fresh berries and natural / coconut or soya yogurt
Recipe Notes
Source: Thanks to The Soul Food Company
Often avoided due to their calorie content, nuts and seeds have numerous nutritional benefits. See my blog for more information