Makes 1 jar – 5 cups
DF : SF : GF (OPT) : V
1 cup pecans
2 cups oats
1 cup coconut
1 cup almonds, roughly chopped
1/4 cup coconut oil melted
3 tablespoons maple syrup – or 1/3 cup rice malt syrup
1 1/2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cardamom
1 teaspoons ground ginger
Preheat oven to 150C and line a large baking tray with greaseproof paper.
Combine pecans, oats, coconut and almonds in a large bowl and toss gently.
Melt together coconut oil, maple/rice malt syrup, and spices.
Stir coconut oil combo through the dry ingredients until well coated, spread across baking tray then pop in oven.
Cook for 10 minutes, turn the ingredients and cook a further 10 minutes.
Allow to cool on tray then store in an airtight container.