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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Coconut, Almond Granola

Servings: 6
Preparation Time: 20 minutes

Ingredients:

• 3 cups rolled oats
• 3/4 cups sliced, raw almonds
• 1 cup unsweetened coconut chips
• 3/4 cup pumpkin seeds
• 2 teaspoons ground flax seed
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 6 tablespoons coconut oil
• 1/2 cup honey
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt

Directions:

Preheat oven to 250 degrees F.

Cover a medium-sized baking sheet with parchment paper.

Mix the oats, almonds, coconut chips, pumpkin seeds, flax seed, cinnamon, ginger, and nutmeg together in a large bowl.

Combine the coconut oil and honey in a small pan and melt oil over medium heat. (You can skip this step if your oil is not solid.)

After the coconut oil melts, stir in vanilla and salt.

Pour the liquids over the dry mixture and stir together.

Spread the mixture onto the parchment paper-covered pan and bake for 75 minutes or until very slightly browned.

After the granola cools, you can break it up and store in an airtight container for up to 2 weeks.

Recipe and photo submitted by Gena, Maypearl, TX.

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