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| Easy to make and easy to travel with. We take this all over the world in a big Ziploc and never get caught without a great LC snack on the plane or breakfast on the run |
1 cup pumpkin seeds
1 cup chopped pecans
1 cup chopped walnuts
1 cup sliced almonds1 cup unsweetened shredded coconut
1 Tbs virgin coconut oil
1 cup flax seeds
3 tps cinnamon
2 TBS vanilla or maple extract
2 Tbs Sugar Free Syrup (of your choice..maple, praline, vanilla)
1 Tbs equivalent sweeter of your choice (Truvia, Stevia or Splenda)
Mix all ingredients together. (add flax seed at the end so it gets evenly distributed and does not end up all on the bottom. The liquids and oil will help to hold it). Pour into a shallow roasting pan or baking sheet. Toast in the oven at 325° for 20/30 minutes, stir every 5 or 10 minutes. This can brown quickly so check it often.
Great with greek yogurt.
6 cups
I have been making this recipe for years, however I do not know where I originally adapted it from.
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