- Nut Mixture
- 1 1/2 cups raw whole almonds
- 1 cup raw whole cashews
- 1 cup raw whole peacans
- 1 teaspoon sea salt
- 1/4 cup softened coconut butter (see recipe below)
- 1/3 cup Maple B Syrup
- 2 Tablespoons pure vanilla extract
- 1 heaping Tablespoon ground cinnamon
- 1 teaspoon coconut flour
- 1/4 teaspoon sea salt
- 3/4 cup unsweetened coconut flakes
- Fresh or dried fruit
- In a large bowl place the nuts and salt, cover with filtered water, Cover bowl and allow the nuts to soak for 18-24 hours.
- After nuts have soaked, drain and rinse nuts, place on clean kitchen towel to absorb excess moisture. Chop nuts into pieces by hand or you can use a food processor pulse a little at a time (so you do not over process or you will get nut meal).
- In a large bowl, whisk together the coconut butter, maple syrup until smooth and creamy. Add the remaining ingredients, whisk until combined, set aside.
- Preheat oven to 210 degrees. Line a baking sheet with parchment paper.
- Add chopped nuts to bowl with maple syrup mixture, mix well combined. Spoon the granola mixture onto parchment-lined baking sheet spread evenly.
- Bake the granola for 2 hours then remove from oven gently rotate granola mixture, Return granola to oven and bake another 2 hours, then repeat flipping granola. Sprinkle unsweetened coconut flakes and bake another 30-45 minutes until coconut is lightly toasted.
- Remove from oven let cool, after 5-8 minutes check crunch factor. If not crunchy enough, return it to warm oven and allow it to sit in the warm oven for 20-30 minutes until it reaches the level of crispness.
- Allow to cool transfer to air tight containers. Store in pantry for up to 2 weeks or in the fridge for about 3 weeks, or in the freezer for 3 months. Add fresh or dried fruit.
Recipe for Coconut Butter
- Take 2 cups of unsweetened coconut put in food processor or blender let it run until it becomes smooth that’s it.