What you need
- 1 cup raw almonds, chopped
- 1 cup walnuts, chopped
- 1 cup pecans, chopped
- 1 cups raw sunflower seeds
- 1 cup pumpkin seeds
- 1/4 cup flax seeds
- 3 cups unsweetened coconut flakes
- ½ cup Swerve sweetener
- 1/3 cup coconut oil, melted
- 1 tsp ground cinnamon
- 1 tsp ground ginger
What to do
Preheat oven to 350F.
Place coconut, nuts and seeds in a large bowl.
Melt the coconut oil and mix in the cinnamon, ginger, and swerve sweetener.
Pour oil mixture over the nut mixture and combine until fully incorporated. Place on a baking sheet and bake for 20 minutes, turning mixture every 3 minutes.
Allow to cool thoroughly and place in airtight container. Eat by itself or as a topping for plain yogurt.
Macros
For ¼ cup serving: 180 Calories, 5g Protein, 5g Carbs, 17g Fat, 3g Fiber, 1g sugar
