Coconut Crunch is lightly sweetened with honey and intended to be savored
occasionally and in very small quantities.
It is perfect as an occasional snack (1/4 cup serving)
or as a crunchy, crumbly topping for Coconut Whipped Cream,
Baked Apples, Crustless Pumpkin Pie or Apple Crisp.
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| Photo: w.lynne |
COCONUT CRUNCH - Vanilla Nutmeg
Paleo compliant
2 1/2 cups (6oz) unsweetened coconut chips (large, thin flakes)
1/3 cup sunflower seeds, coarsely chopped
1/3 cup pepitas (green pumpkin kernels), coarsely chopped
1/2 teaspoon sea salt (Omit if sunflower seeds are salted)
1/2 teaspoon ground nutmeg
1 Tablespoon vanilla
1/4 cup raw honey
* Preheat oven to 250 degrees F.
* Prepare a baking sheet by lining it with parchment paper; set aside.
* In a large bowl, place dry ingredients.
* In a small bowl or cup combine vanilla and honey.
* Pour honey & vanilla over dry ingredients and mix well with a spoon or gloved hands.
* Spread mixture over prepared baking sheet.
* Place pan on a rack in the middle of the oven.
* Bake for 40 minutes and check for light browning and good crunch. Keep an eye on it... once browning begins, it can go very quickly from lightly browned to a dark muddy mess.
* Remove from oven and allow to cool completely. 'Crunchiness' will improve as it cools.
* Store in an air tight container at room temperature for one week or in the refrigerator for 2 weeks.
Recipe: w.lynne
Taste. Enjoy. Share!