Ingredients
240 grams almonds, blanched
240 grams unsweetened shredded coconut
120 grams sunflower seeds
290 grams pumpkin seeds
70 grams coconut oil
100 grams maple syrup
1 teaspoon almond extract
1 teaspoon celtic salt
Preparation
Combine all dry ingredients in large bowl. In small saucepan, melt coconut oil with maple syrup, then, off heat, add extract and stir together. Combine with dry ingredients. Bake at 300 degrees until lightly browned, about 20 mins. Check after 10 mins, then rotate cookie sheets to finish.
