Courtesy of Paleo Grubs website
I dare you to not become totally addicted to this yummy granola! It ticks all the boxes for me with superb crunch and the irresistible combination of salty and sweet. It was first shared with me on a beautiful yoga retreat in Northern New South Wales. Y-U-M!
1 cup cashews
3/4 cup almonds
1/4 cup pumpkin seeds, shelled
1/4 cup sunflower seeds, shelled
1/2 cup unsweetened coconut flakes
1/4 cup coconut oil
1/4 cup honey
1 tsp vanilla
1 cup dried cranberries
1 tsp salt
Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. Place the cashews, almonds, coconut flakes and pumpkin seeds into a blender and pulse to break the mixture into smaller pieces.
In a large microwave-safe bowl, melt the coconut oil, vanilla, and honey together for 40-50 seconds. Add in the mixture from the blender and the sunflower seeds, and stir to coat.
Spread the mixture out onto the baking sheet and cook for 20-25 minutes, stirring once, until the mixture is lightly browned. Remove from heat. Stir in the dried cranberries and salt.
Press the granola mixture together to form a flat, even surface. Cool for about 15 minutes, and then break into chunks. Store in an airtight container or resealable bag.
By Rebecca Bohl (PaleoGrubs.com)