Coconut Cashew Granola

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Servings: 10 Prep: 25 min Cook: 65 min Dairy Free GAPS Gluten Free Paleo Pescetarian Vegan Vegetarian Kids Oven Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

2 Medjool dates ¼ cup water 1 cup sunflower seeds 1 cup slivered almonds 1 cup cashews 2 cups coconut flakes ¼ cup coconut oil ¼ cup cashew butter ½ teaspoon cinnamon 1 teaspoon vanilla

Instructions

1. Preheat oven to 250F.

2. Remove pits from dates. Boil water. Pour boiling water over dates and soak for 20 minutes.

3. Meanwhile, in a large bowl combine sunflower seeds, almonds, cashews, and dried coconut.

4. Transfer two-thirds of this mixture to a food processor and pulse to a coarse crumb in your food processor (do not go past this or it will turn to butter).

5. Return crumbed mixture to the bowl with the whole nuts, seeds, and coconut.

6. While it's still hot, add dates and soaking water to the food processor (no need to clean first) and blend until smooth.

7. Add cashew butter, vanilla, and coconut oil and pulse until smooth again.

8. Pour the date mixture over the crumbed and whole dry ingredients and stir well to combine, ensuring everything is nicely coated.

9. Spread mix over a baking paper lined tray and bake in the preheated oven for 45-75 minutes - depending on how thinly you've spread it.

10. Break it up and flip it every 15-20 minutes so it dries evenly. You want the granola to be golden, but not overcooked.

11. Cool completely on the tray and then store in an air-tight container.