Paleo Eats Giveaway & Review
Author: Kelly Bejelly
Recipe type: Breakfast
Cuisine: Paleo Cereal
Prep time:
Cook time:
Total time:
Serves: 6
- 1 cup unsweetened shredded coconut
- ½ cup raw sunflower seeds
- 1 tablespoon ground cinnamon
- ¼ teaspoon sea salt
- ¼ cup maple syrup
- large egg
- ½ teaspoon melted coconut oil
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Place the coconut shreds and sunflower seeds in a food processor and grind for 30 seconds.
- Add the cinnamon, salt, maple syrup, egg, and coconut oil and pulse until combined, about 2 minutes.
- Scoop the mixture onto the prepared baking sheet.
- Cover with a second piece of parchment paper and with a rolling pin, roll to ¼-inch thick. Remove and discard the top piece of parchment paper.
- With a wet knife, score the dough into 1-inch squares.
- Place in the oven and bake for 10 to 15 minutes, until firm to the touch.
- Remove from the oven and let sit on the pan for 15 minutes to allow it to crisp up.
- Store in an airtight jar in the refrigerator for up to 1 week.
Recipe by Veggie Staples at http://veggiestaples.com/paleo-eats-giveaway-review/
3.2.2019