¾ cup (75 g) uncooked pecans
½ cup (73 g) uncooked almonds
½ cup (50 g) uncooked walnuts
¾ cup (60 g) unsweetened shredded coconut
3 tablespoons (30 g) chia seeds
¼ cup (85 g) maple syrup
2½ tablespoons (35 g) grass-fed butter
1½ teaspoons vanilla extract
¼ teaspoon salt
Instructions
1. Preheat the oven to 325°F (170°C, or gasoline mark 3). Line a baking sheet with
parchment paper.
2. In a meals processor, pulse the pecans, almonds, and walnuts into small
items. Pour right into a medium bowl with the shredded coconut and chia seeds;
toss to mix. In a small saucepan, over medium-low warmth, cook dinner the maple
syrup, butter, vanilla, and salt till it begins to bubble. Pour the liquid combination
over the nuts, coconut, and seeds. Combine effectively.
3. Unfold onto the ready baking sheet so it’s not overlapping an excessive amount of.
Bake for 20 minutes, or till it begins to show golden brown, tossing a pair
of occasions so it cooks evenly. As soon as it comes out and begins to chill, it should get
crunchier.
