| 1/4 | cup cacao powder (or cocoa powder) |
| 4 1/2 | cups rolled oats |
| 1 | cup sunflower seeds |
| 3/4 | cup white sesame seeds |
| 1/2 | cup raw pumpkin seeds |
| 2/3 | cup coconut oil, melted |
| 2 | teaspoons ground cinnamon |
| 1 | teaspoon ground ginger or (minced ginger for a kick) |
| 1/3 | cup maple syrup |
| 2 | cups raw organic cashews (omit if you have a nut free class) |
| 1 | teaspoon coarse sea salt |
INSTRUCTIONS
| Preheat oven to 300°F and adjust rack to middle position. Mix everything together very well in a large mixing bowl. Spread the mixture evenly on two baking sheets lined with parchment paper and bake for 45 minutes, turning over half-way through baking. Cool completely before serving. Crumble and store in an airtight container. I can't stop eating this!!! |
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