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Smart Sweet: Gluten-Free Coco-Nut Seed Crunch

This recipe was inspired by a Sarah Wilson’s creation called coco-nutty granola. As soon as I saw it, I knew I was going to make it and I would change it around to suit my own desires and ideas. This is a muesli/granola recipe that can be eaten like any muesli with a nut or coconut milk or with a dollop of coconut or greek yogurt and/or some sliced fruit. This recipe is very moreish and you will love it! Cooking the mixture is certainly an option but I haven’t tried it raw, I love the crunchy texture that the cooking gives it.

Ingredients

  • 2 cups (450 g) coconut flakes
  • ½ cup (150 g) cashews
  • ½ cup (150 g)  pecans
  • ½ cup (150 g)  almonds
  • ½ cup (150 g) pepitas
  • ¼ cup (60 g)  flaxseeds
  • ¼ cup (60 g)  sunflower seeds
  • ¼ cup (60 g) chia seeds
  • ¼ cup (60 g) sesame seeds
  • ¼ cup (60 g) hemp seeds
  • 1-2 tsp of cinnamon
  • 4-6 tbsp (60 – 75 ml)  coconut oil, melted
  • 2 tbsp (30 ml) maple syrup

Directions

  1. Preheat oven to 120 C (250 F) and line a baking tray with baking paper (I needed 2 baking trays).
  2. Chop nuts (optional) and combine all the dry ingredients together.
  3. Mix wet ingredients into the coconut, nut and seed mixture.
  4.  Spread evenly over the baking tray and bake for 30-40mins or longer if desired (cooking the mix is optional – The longer you bake it for the crunchier the texture, I personally love it extra crunchy!!)
  5. Remove from the oven and allow to cool, store in the fridge in an airtight container.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes

Servings: 12-24

Substitutions

  • Coconut flakes – shredded coconut but the recipe works better with flakes
  • The nuts and seeds are interchangeable – any desired types (approx 3 cups)
  • Maple syrup – honey, rice syrup