Hi friends! You guys are seriously going to love this stuff. I actually have to make another batch because I ate the first one. I decided to make this recipe early- just in case trial and error had more error than what I wanted- and planned to freeze the left overs so that I could use it to top my baked apples. Turns out…. it is VERY good and VERY easy to grab and snack on… 🙂 Now that you’ve been warned… lets get to the recipe.
I’d describe this as SUPER simple to make. I use my food processor and pulse my seed mixture about 4 times. I want about half of the seeds to stay large, but the other half to grind down smaller. Then I ditched the blades and used a spoon to stir in my spices. After that, melt the honey and other liquids (including coconut oil) over the stove for just a few minutes. Long enough to liquify everything and allow it to mix together, but definitely do not boil it!! Then simply pour the liquids into the seeds mixture and stir.
The seeds mixture I used was from a company called Gerbs. They provide safe seeds that are free from the top 8 allergens. I used the lightly sea salted blend of sunflower and pumpkin seeds (delicious)!
Once your mixture is stirred thoroughly, spread it out onto a baking sheet lined with a silpat liner (or non stick sheet of choice). Spread it as thin as you can with out being able to see through it.
After that, you bake and cool, and -using your fingers- pull it apart into bite sized pieces.
I stored mine in an airtight bag in the freezer. Whenever I need it, it’s ready to go and the perfect texture! You could eat this alone, over baked apples and topped with coconut whipped cream (which is what I plan on doing), or tossed with some chocolate chips and dried fruit to make a full flavored trail mix. The options are endless;)
Here is a little photo break down to showcase some of the textures….
Happy Holidays & Happy Eating!