Peanut Butter Munchie Mix
Vegan Crunchy 3 Seed Crackers
December 21, 2020
Warm Mushroom and Goat Cheese Salad
March 19, 2021
Created by: Heather Pace www.sweetlyraw.com
⅓ cup peanut butter
⅓ cup maple syrup
3 tbsp coconut sugar
3 tbsp melted coconut oil
1 ½ cups pretzels
2 cups coconut flakes
1 ½ cups assorted nuts (walnuts, almonds, cashews, peanuts)
½ cup Alligga Hemp Seeds
¼ tsp salt
1
Preheat an oven to 325F.
2
Whisk the wet ingredients together. Stir the dry ingredients together in a separate bowl.
3
Stir the two together and then spread on a large baking sheet.
4
Bake for 18 minutes and then stir and bake for another 10-15 minutes until golden brown and fragrant. It will crisp up as it cools.
5
Store at room temperature in a container for up to 10 days.
Ingredients
Created by: Heather Pace www.sweetlyraw.com
⅓ cup peanut butter
⅓ cup maple syrup
3 tbsp coconut sugar
3 tbsp melted coconut oil
1 ½ cups pretzels
2 cups coconut flakes
1 ½ cups assorted nuts (walnuts, almonds, cashews, peanuts)
½ cup Alligga Hemp Seeds
¼ tsp salt
Directions
1
Preheat an oven to 325F.
2
Whisk the wet ingredients together. Stir the dry ingredients together in a separate bowl.
3
Stir the two together and then spread on a large baking sheet.
4
Bake for 18 minutes and then stir and bake for another 10-15 minutes until golden brown and fragrant. It will crisp up as it cools.
5
Store at room temperature in a container for up to 10 days.
