1 cup raw sliced almonds
1 cup raw cashew pieces (or walnuts or pecans)
1 cup unsweetened shredded coconut
1/2 cup raw sunflower seeds
2 teaspoons ground cinnamon
6 tablespoons unsalted EB dairy free, soy free butter
1/2 cup honey
Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper.
Mix the almonds, cashews, coconut, seeds and spices together in a large mixing bowl.
Heat the butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla.
Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.
Spread mixture onto prepared pan in one even layer. Bake for 75 minutes.
The granola will become crisp as it cools at which point you can break into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal). Store in air tight container at room temperature for up to 2 weeks.
Nosh & Nurture was born of this journey I am on to better the health of myself, my family and those around me. What started as a simple compilation of recipes has grown to a all-around lifestyle journal with ways to incorporate organic products into your home, pantry and beauty cabinet. I also include stories on pregnancy, new motherhood, travel, Proverbs 31 marriage, and spiritual health, as I am a Christian who couldn't do any of this without my Lord & Savior Jesus Christ. For more of my story you can click here.
All recipes are gluten-free and dairy-free with a lot of soy-free, grain-free, sugar-free options.