Author: Lily Mazzarella
1/2 cup unsweetened shredded coconut
1 3/4 cups mixed nuts almonds, hazelnuts, pecans, and walnuts work well
3/4 cup mixed seeds pumpkin, sesame, hemp, and sunflower
2 heaping tbsp Super Power Adadptogen Powder
1/4 cup coconut oil you can use avocado or olive oil if desired
1-2 tbsp raw local honey optional
1/2-1 tsp vanilla
1/4 cup no-sugar-added dried fruit: cherries, mulberries, goji berries, cranberries, or currants It is best to use less fruit and chop it into little bits, so the sweetness is dispersed throughout the granola.
1/4 cup cacao nibs
Preheat oven on "warm" setting.
In a food processor, roughly chop the nuts (you can also use sliced almonds).
Combine shredded coconut, chopped nuts, seeds, Super Power adaptogen powder and optional ingredients (if using).
Gently heat the coconut oil, turn off the heat, and whisk in the raw honey and vanilla. While the liquid is warm and runny, pour over nut/seed/coconut combination and whisk/toss thoroughly (this can take a little while!).
Spread out over 1-2 baking sheets and "dry" in the oven for 20-30 minutes. Note: it will smell divine while it's in the oven.
Allow to cool, add optional cacao nibs and dried fruit, if using, and store in an airtight jar in a cool, dry place. *Tip: Double the nut/seed portion of this recipe and set aside for use in the Savory Herb Snack Mix.