cinnamon cashew granola

this granola is a lovely topper to a bowl of coconut yogurt, but it can even be eaten by the handful! the nut and seed blend make it high in protein and fat to fuel your body for the day.

makes about 4 cups

1 c. cashews

1 c. sunflower seeds

1/2 c. pumpkin seeds

1/2 c. unsweetened coconut flakes

1/4 c. coconut sugar

3 tbsp. black chia seeds

2 tbsp. almond flour

2 tsp. ground cinnamon

1/2 tsp. Himalayan pink salt

3 tbsp. coconut oil, melted

2 tbsp. cashew or almond butter

1 tbsp. vanilla extract

to enjoy:

• preheat the oven to 350 and line a baking sheet with parchment paper.

• pulse the cashews in a food processor 5 times to break the nuts up. transfer to a large bowl. add the sunflower seeds, pumpkin seeds, coconut flakes, sugar, chia seeds, almond flour, cinnamon, and salt. stir well to combine. add the coconut oil, cashew butter, and vanilla. mix to incorporate all ingredients. spread the granola onto the baking sheet, pack it tightly together. bake for 20-22 minutes and let cool on the baking sheet so that the granola can crisp up. once cool, break it into large chunks. store in an airtight glass container or jar and enjoy for up to 2 weeks.