Sunflower Cranberry Crunch Recipe
Ingredients
- 2 cups sunflower seeds
- ¼ cup sesame seeds
- 2-3 tbsp coconut milk
- 2-3 tbsp cocoa powder
- 1 cup dried cranberries
- ¼ cup brown rice syrup
Directions
- Pulse seeds and coconut milk in blender until a smooth paste forms. You may have to stop it and stir it a little, as it has a tendency to form a big glob on one side. Add a little more coconut milk to make it blend better, but not too much so that it gets goopy. Spoon it into a bowl.
- Pulse the cocoa powder, syrup and dried cranberries in blender until it looks mixed together and the cranberries look cut up.
- Combine the seed mixture and the cranberry mixture. Roll into a ball and then flatten on a cutting board. Use a cookie cutter or biscuit mold to cut them into circles (or other shapes). Transfer these to a silpat baking sheet.
- Cook for about 15 minutes at 325, then turn them over and cook for another 15-20 minutes. Both sides should be light brown.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 382g | |
| Calories 1684 | |
| Calories from Fat 906 | 54% |
| Total Fat 106.83g | 134% |
| Saturated Fat 17.35g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 212mg | 9% |
| Potassium 1538mg | 44% |
| Total Carbs 170.52g | 45% |
| Dietary Fiber 25.5g | 85% |
| Sugars 107.09g | 71% |
| Protein 41.11g | 66% |
