Since this is one of my first posts about food or a recipe, I’m going to lay it out there now – it drives me bonkers when there is a bunch of mumbo-jumbo written before a recipe. My recipes will be simple and to the point so you can get right to cooking, baking and best of all, eating!
Feel free to ask questions and leave comments about your first batch!
1 and 1/2 cup raw sunflower seeds
1 cup raw almonds
2 tablespoons of sesame seeds
2 tablespoons of ground flax-seed
4 tablespoons coconut oil
1/2 cup coconut flour
3 tablespoons honey
3/4 cup cranberries
1 tablespoon almond extract
1/4 teaspoon salt (or to taste)
1/8 teaspoon cinnamon
Grind up 1 cup of sunflower seeds and the cup of almonds in a food processor and pour into bowl (include the large chunks of almond pieces that didn’t grind up for texture).
Melt coconut oil in a microwave safe glass. Add coconut oil, coconut flour, honey, cranberries, almond flavoring, remaining 1/2 cup sunflower seeds, sesame seeds, salt, cinnamon, and mix all together. Pour into square casserole dish and press mixture down firmly. Refrigerate for about 25-35 minutes. Cut into squares.