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Toasted Maple Coconut Granola
 

Ingredients
  • ½ cup flax seeds
  • 1 cup plain pumpkin seeds
  • ½ cup chia seeds
  • 2 T. melted coconut oil
  • 1 pound unsweetened coconut flakes
  • ¼ cup water
  • 20 drops liquid stevia (or more to taste)
  • 1 T. cinnamon
  • 1 T. maple extract
  • ¼ t. sea salt
  • ½ cup raisins (optional)

Instructions
  1. Preheat oven to 300 degrees F.
  2. Line two cookie sheets with parchment paper.
  3. Combine pumpkin, flax and chia seeds in a food processor and pulse to chunky consistency. Then, mix seed mixture with the coconut flakes in a large mixing bowl and stir in salt and cinnamon.
  4. Melt coconut oil in microwave. Add the water, stevia, and maple extract to the melted coconut oil.
  5. Transfer liquid mixture to dry ingredients and stir until dry ingredients are coated.
  6. Spread the granola evenly on the two cookie sheets with hands or spatula.
  7. Bake at 300 degrees for 17 – 20 minutes, stirring half through bake time. Granola should appear light golden and coconut flakes should be crispy.
  8. Allow granola to cool and stir in ½ cup raisins or other dried fruit if desired. Enjoy with yogart, a favorite milk or plain. Store in an airtight container.
Strawberry Granola:
  1. For Strawberry Granola, replace raisins with freeze dried strawberries and maple extract with strawberry extract.
Apple Cinnamon Granola:
  1. For Apple Cinnamon Granola, replace raisins with crushed freeze dried apples and replace maple extract with cinnamon extract.