Pumpkin Crunch
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  1. 1 c pumpkin seeds
  2. 1 c slivered almonds
  3. 1 T coconut oil, melted
  4. 1 t cinnamon
  5. ½ t nutmeg
  6. ¼ t allspice
  7. ½ t sea salt
  8. 3 T maple syrup
  9. 1 ¼ c dried cranberries
  1. Preheat oven to 300ºF. Line a baking sheet with aluminum foil.
  2. Toss pumpkin seeds and almonds in coconut oil. Spread evenly onto lined baking sheet. Roast for 20 minutes or until almost dry.
  3. Place pumpkin seeds in a medium bowl and mix in maple syrup until coated. Add spices and mix thoroughly (your hands work great for this! ☺). Place back on baking sheet and return to oven. Roast for 15 minutes or until dry. Be sure not to burn.
  4. Set seeds aside until completely cool. Mix in dried cranberries.
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