2 cup raw cashews
1 ½ cup raw almonds (I prefer the sliced ones, if not use roughly chopped raw almonds)
1 cup pumpkin seeds
1/3 cup chia
½ cup maple syrup
1 tablespoon honey
½ teaspoon sea salt
Preheat the oven to 350° and line a 9×13" baking sheet or dish with parchment paper.
Combine all the ingredients in a bowl and coat everything well with the maple and honey.
Pour the mixture onto the parchment-lined baking sheet and spread everything out so it's an even layer.
Bake for 30 to 35 minutes, or until the cashews are nice and golden and the maple syrup is a deeper brown color and bubbly
Let it cool until warm and then cut into squares while on the parchment paper.
Allow to cool completely and then break apart the squares/bars.
Alternatively, you can line a 4 corner square brownie pan with parchment paper strips and press the mixture into it and bake for about 20 mins.
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