Description
Vegan, Paleo
Ingredients
Scale
- 1 cup coconut flakes
- 1/2 cup lightly salted + roasted cashew pieces*
- 1/4 cup shelled, chopped walnuts*
- 2 Tbs hemp seeds
- 1 Tbs cacao powder
- 3/4 tsp turmeric powder
- 1/4 tsp real sea salt
- 1 pinch cayenne pepper
- 2 Tbs pure maple syrup
- 1/4 tsp ground cinnamon
Instructions
- Preheat your oven to 350 degrees F, and line a cookie sheet with parchment paper.
- In a large bowl, combine all ingredients except the maple syrup and cinnamon. Stir until fully combined.
- Mix in the maple syrup.
- Spread your mixture onto the baking sheet. Make sure it is flatly spread out, into one even sheet.
- Sprinkle the cinnamon onto the top of the granola. Bake for 10 minutes.
- Let the granola cool for at least ten minutes. The longer you let it cool, the crispier it will be.
- Remove your granola from the pan, and break it into bite-sized pieces. Serve!
- I like to store any left over granola in a large jar, at room temperature.
Notes
- I used cashews and walnuts in this batch of granola, but feel free to use 3/4 cup of any nut you like! Sliced almonds work well, as well as chopped pecans. Experiment with it!