Coconut Crunch

Coconut crunch is my take on "graNOla" and is the perfect low carb snack for adults and kiddos as it is loaded in healthy fats to promote blood sugar stabilization and optimal brain function! This recipe takes on the texture of typical granola without the extra carbohydrates from oats! The crunchy texture is perfect on top of yogurt or as a snack by itself and is NUT FREE making it perfect to pack for school lunches too! Those following a ketogenic diet can omit the honey and in place use stevia extract or Lakanto Monkfruit Sweetener for an extremely low carb "graNOla". 

GATHER

2 cups unsweetened coconut chips or coconut flakes ( I used coconut chips from Trader Joe's)

1/2 cup raw sunflower seeds

1/2 cup raw pumpkin seeds

2 tbsp sesame seeds 

2 tbsp chia seeds 

1 tsp vanilla extract

2 tbsp grass-fed butter

1 tbsp coconut oil

3 tbsp honey (or 3 tbsp Lakanto Monkfruit Sweetener if on a low carb diet)

1/4 tsp salt or to taste 

MAKE

Preheat oven to 300F. In large mixing bowl place coconut chips/flakes, sesame seeds, chia seeds, sunflower seeds and pumpkin seeds and set aside. Melt butter and coconut oil in sauce pan or microwave safe dish. Add salt, vanilla and honey to melted coconut oil and butter mixture and and mix well. Pour butter mixture over seeds and coconut and mix well. Spread seed and coconut mixture onto parchment paper lined baking sheet. Bake for about 20-25 minutes, stirring once halfway through, until golden-brown and crisp. Use to top on your favorite yogurt or eat as snack by itself!