2 cups of soaked almonds
½ cup of shredded coconut
½ cup of dried apricots
½ cup of dried cranberries
1 cup of pitted dates
½ cup of sunflower seeds
½ cup of pumpkin seeds
2 tablespoons of almond flour
¼ cup of coconut oil
1 teaspoon of raw honey
Soak almonds overnight to activate.
Place nuts, seeds and fruit in your food processor and pulse blend until broken up.
Spread muesli mixture evenly across lined baking tray.
Melt honey and coconut oil on low in a pan and pour over muesli mixture. Stir around and bake at 180 degrees for 15 minutes.
Leave out to cool and store in an airtight container.
You can use a variety of nuts, seeds and dried fruits in this recipe to change things up. Serve with almond milk or Greek yogurt and top with fresh fruit. I often take a handful of this in a zip lock bag as a snack on the go.
Sweet Crunch Paleo Granola