Coconut 5-Grain Sesame Crunch

1 Cup Bob's Red Mill 5-Grain Mix (Oats, Barley, Rye, Flax...)
2 Cups Bob's Red Mill Unsweetened Coconut Flakes
2 Tablespoons Black Sesame Seeds
3 Tablespoons Coconut Oil (Melted)
1 Tablespoon Whole Wheat Flour
1 Tablespoon Olive Oil
1/4 Cup Packed Dark Brown Sugar
2 teaspoons Ground Cinnamon
1 teaspoon Sea Salt

Combine all ingredients until evenly coated.  Spread out into even layer on a large cookie sheet on a piece of parchment paper.  Bake at 275 Degrees F for about 1 hour.  Check and toss every 15 minutes to ensure even toasting and browning.  Allow to cool completely before transferring to a quart size glass jar.  Store in refrigerator to preserve freshness.

No comments:

Post a Comment