These delicious crispy clusters are sure to take the edge off the midnight munchies. With the little bit of maple syrup sweetness and the satisfying combination of coconut and seeds, you’ll sleep like a baby.
Celebrating? Add chocolate!
These clusters can easily be jazzed up for celebrating. Melt white and dark chocolate and drizzle with chocolate if you wish.
Nut and Seed Clusters
Ingredients
- 1 1/2 cups (350 mL) large flaked coconut
- 1/2 cup (125 mL) raw pumpkin seeds
- 1/3 cup (80 mL) golden flaxseeds
- 3 Tbsp (45 mL) hemp hearts
- 2 Tbsp (30 mL) chia seeds
- Pinch of sea salt
- 2 Tbsp (30 mL) pure maple syrup
Nutrition
Per serving:
- calories213
- protein10 g
- total fat14 g
- sat. fat6 g
- total carbohydrates15 g
- sugars4 g
- fibre8 g
- sodium27 mg
Directions
01
Preheat oven to 350 F (180 C). Line baking sheet with parchment paper.
02
In medium bowl, combine coconut, seeds, and salt. Stir together to evenly mix. Drizzle with maple syrup and stir in and evenly coat. Firmly press mixture into small mould that will hold about 2 Tbsp (30 mL). Invert onto lined baking sheet. Don’t worry if there are a few stray seeds.
03
Bake clusters in preheated oven for 15 minutes. Remove baking sheet and allow to thoroughly cool and harden. Store in tightly covered container in refrigerator for up to 10 days.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
