Paleo Raspberry Coconut Crunch Granola

Paleo Raspberry Coconut Crunch Granola

Makes 5 ½ cups

• 1 cup raw almonds
• 1 cup raw shelled pistachios
• 1 cup unsweetened coconut chips
• 1 cup shelled pumpkin seeds
• ½ teaspoon coarse sea salt
• 2 tablespoons coconut oil, melted
• ¼ cup honey
• ¼ teaspoon ground cardamom
• 1 teaspoon vanilla extract
• 1 cup freeze dried raspberries

Preheat oven to 300°F. Line a baking sheet with parchment paper and set aside.

In a food processor combine almonds, pistachios, coconut chips, pumpkin seeds and salt; pulse about 10 times to roughly chop. Transfer mixture to prepared baking sheet and spread in an even layer. In a separate bowl whisk coconut oil, honey, cardamom and vanilla. Pour coconut oil mixture over nut mixture and toss to coat (clean hands work best for this!) Bake, stirring occasionally, until golden brown (15 to 20 minutes). Remove from oven. Once completely cool, mix in raspberries. Store in an airtight container for up to 2 weeks.

Nutrition Info Per ¼ cup serving; Calories: 164; Total Fat: 13 grams; Saturated Fat: 5 grams; Total Carbohydrate:  9 grams; Sugars: 5 grams; Protein:  5 grams; Sodium:  15 milligrams; Cholesterol:  0 milligrams;  Fiber: 2 grams