A couple of days ago I was looking for a crunchy yummy treat that would take the edge off the afternoon nappiness. Well, actually I wasn't all that snoozy, but I was thinking about my RESTART class that just started. I know the first week is the hardest when you're giving up sweets, but if there are familiar foods to ease the "growing pains" it makes it a lot easier! So, an hour before class I threw this together and it was super easy and delish! You can eat it out of hand, on top of plain coconut yogurt, or like cereal with almond or coconut milk. It almost has a buttery flavor! It's also easy to augment with your own goodies after you've conquered the sugar monster (i.e., raisins, fresh blueberries, chopped dates). Plus, it's so much cheaper than prepackaged snacks. Who knew?

Ingredients

10 oz. bag organic coconut flakes

One handful raw organic pumpkin seeds

One handful organic dry roasted almonds

1/4 cup freeze-dried organic blueberries, crushed (optional)

1 tablespoon organic coconut oil

Sea salt to taste

Method

Preheat oven to 300 degrees F. Spread the coconut, pumpkin seeds, almonds and coconut oil on a large baking sheet that is covered with parchment paper. Put it on the top shelf of the oven. Check every 5 - 10 minutes and stir it around so it browns evenly. After approximately 20 - 30 minutes take it out and add the blueberries (if using) and sprinkle with sea salt. Let it cool in the pan and it will get crispy. When cool, pack in air-tight containers and enjoy!