Makes about 3 cups; easily doubled

1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup almonds (slivered or whole)
1/2 cup walnuts
1 cup almond meal
1 cup shredded coconut
Pinch cinnamon
1/2 cup melted coconut oil
1 vanilla bean, scraped clean
1 tbsp raw coconut sugar*

Preheat oven to 180ºC
In a large bowl, mix all ingredients except the cinnamon, oil, vanilla bean paste and coconut sugar
Whisk these together and pour over the nut and seed mixture
Stir well, ensuring all ingredients are combined
Spread evenly on a baking tray and bake for 15-20 minutes, stirring regularly
When it has cooled, store in an airtight container or glass jar
Will keep for 3 weeks in the fridge

*You can substitute raw honey for coconut sugar, or omit.

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