Spiced Coconut Crunch
Servings: approximately 6 cups
Preparation Time: 10 minutes
Ingredients:
- 4 cups coconut chips
- 1 cup raw cashews
- 1/4 cup raw pepitas (pumpkin seeds)
- 1/4 cup hemp seeds
- 1 teaspoon flax seed meal (optional)
- pinch of sea salt
- 3/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/4 cup melted coconut oil
- scant 1/2 cup maple syrup
- optional: 1/2 cup chopped candied ginger
Directions:
Preheat oven to 245 degrees F.
In a large bowl, combine all of the dry ingredients including the salt and spices. Pour the melted coconut oil and maple syrup over the mixture and stir to coat evenly. Spread out in an even layer on an 18 x13-inch baking tray or jelly roll pan.
Bake for 30 minutes, and then turn and stir gently with a spatula to redistribute into an even layer. Let bake for 15 to 20 minutes more until a light golden brown. Let cool. Transfer to a bowl and add chopped candied ginger if using.
Store in an airtight container or containers at room temperature.
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