Coconut Walnut Sunflower Seed Paleo Granola

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 cup Cranberries, dried

• Condiments

  • 1/3 cup Maple syrup, pure

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 2 cups Cashews, raw
  • 1 cup Coconut, unsweetened
  • 1 tbsp Flax seed, ground
  • 1 cup Sunflower seeds, raw
  • 2 cups Walnuts, raw

• Liquids

  • 3 tbsp Water

Found on theroastedroot.net

Description

Directions

• Preheat the oven to 300 degrees F.
• In a small bowl, whisk together the ground flax seed and water. Allow it to stand for 10 minutes, or until mixture is thick and egg-like.
• Add the walnuts and cashews to a blender or food processor and pulse a few times to chop the nuts - avoid grinding the nuts into a flour.
• Add flax mixture to a large mixing bowl, along with the coconut oil, maple syrup, vanilla extract, ground cinnamon, and salt. Whisk together until well combined.
• Add the chopped nuts, sunflower seeds, shredded coconut, and cranberries to the bowl with the wet mixture and stir well until everything is coated.
• Spread the granola mixture over one large baking sheet, and place in the oven for 35 to 40 minutes, stirring once after 20 minutes. (My granola took 35 minutes on the dot. Do be sure to keep an eye on the granola, as it burns very easily).
• Remove the granola from the oven and do not stir! Allow it to sit for 10 minutes before touching it.
• Using a spatula or wooden spoon, break up the granola into desired chunk sizes.
• Serve granola with yogurt, almond milk, berries, and/or banana.