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RECIPE
7 INGREDIENTS5 STEPS25MIN

Seed and Almond Coconut Clusters

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So tasty, addicting, crunchy and sweet. Perfect for snacking or crumpling them on coconut yogurt. You can store them in the freezer up to 2 months.
25MIN
Total Time

Compelled to Cook

Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
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Ingredients

US / METRIC
Servings:
12
Serves 12
2 cups
Unsweetened Coconut Flakes
3/4 cup
Pepitas
1/2 cup
Sunflower Seeds
3 Tbsp
Chia Seeds
1 pinch
3/4 cup
Corn Syrup
see notes

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Nutrition Per Serving

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CALORIES
329
FAT
23.4 g
PROTEIN
7.2 g
CARBS
24.5 g

Author's Notes

I've tried honey, agave and corn syrup in this recipe. I found that the corn syrup resulted in a crispier cluster that held up better when frozen and the honey and agave result in a slightly softer cluster that tends to break apart more easily. All are good options depending on your sugar preference.

Cooking Instructions

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Step 1
Preheat oven to 325 degrees F (160 degrees C). Line baking sheets with parchment paper.
Step 2
Add Unsweetened Coconut Flakes (2 cup), Sliced Almonds (1 cup), Pepitas (3/4 cup), Sunflower Seeds (1/2 cup), Chia Seeds (3 tablespoon), and Salt (1 pinch) to a large bowl. Drizzle with Corn Syrup (3/4 cup) toss gently to fully combine.
Step 3
Drop approximately 2 Tbsp of mixture onto lined baking sheets and with slightly damp fingers form into low clusters.
Step 4
Bake for 13-15 minutes until golden brown. Remove from oven and allow to cool to room temperature before removing.
Step 5
Store clusters in an airtight container for several days or freeze for up to 2 months.

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Nutrition Per Serving
Calories
329
% Daily Value*
Fat
23.4 g
30%
Saturated Fat
10.3 g
52%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
24.5 g
9%
Fiber
5.0 g
18%
Sugars
11.5 g
--
Protein
7.2 g
14%
Sodium
48.6 mg
2%
Vitamin D
--
--
Calcium
43.3 mg
3%
Iron
1112.8 mg
6182%
Potassium
201.6 mg
4%
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