Ingredients
Units
Scale
- 1 cup unsweetened shredded coconut
- 1/2 cup unsweetened coconut chips (or replace with more shredded coconut)
- 1/2 cup raw sunflower seed
- 1/2 cup sprouted pumpkin seeds
- 1 tbsp chia seeds
- 1/4 tsp salt
- 3 tbsp coconut oil, melted
- 3-4 tbsp erythritol
- OPTIONAL - 1/8 - 1/4 tsp Maple extract or any other extract
Instructions
- Preheat the oven to 350 degrees F.
- Prepare a 8 x 8, 9 x 9 or any other size rectangular or circular size pan by lining it with parchment paper
- Add the coconut, seeds and salt to a medium-size mixing bowl and stir to combine the ingredients
- Pour coconut oil over the dry ingredients and stir everything well so that the coconut oil covers all the dry ingredients.
- If using, add any extract flavourings such as vanilla or maple
- Add the sweetener to the bowl and stir to make sure that the sweetener is covering all the sides of the coconut and the seeds
- Pour the mixture into the baking dish and spread it out
- Bake for 8-10 minutes or until the coconut begins to brown, stirring the ingredients at the half-way point.
- Remove from the oven and using spatula or turner, press down on the mixture
- Let cool completely
- Once cooled, place it in the fridge to cool even further before placing it in a storage container.
- Prep Time: 5
- Cook Time: 10
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Diabetic
Nutrition
- Serving Size: 1/4 cup
- Calories: 100 calories
- Sugar: 1
- Fat: 12
- Carbohydrates: 3
- Fiber: 2
- Protein: 3
