The cookbook from which this recipe comes, is filled with recipes that are gluten-free, dairy-free, and egg-free. It's a great resource when entertaining people with allergies. There are quite a few recipes that have nuts, but many of them offer alternatives.
|ready to cook|
*If you have a nut allergy, then substitute sunflower seeds and pumpkin seeds for the nuts.
Makes about 5 cups
3 cups rolled oats
1 cup coarsely chopped walnuts
1 tablespoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon ginger
½ teaspoon sea salt
½ cup maple syrup
¼ cup apple juice
¼ cup coconut oil
1 teaspoon vanilla
chopped dried apple
Preheat oven to 300 degrees F. Place the rolled oats, chopped nuts, and spices into a medium-sized bowl. Mix well.
Add the maple syrup, melted coconut oil, and vanilla to the oat mixture. Stir together. Add shredded coconut and any seeds if desired, toss again.
Spread mixture onto a large cookie sheet and place in the oven. Bake for 35 to 40 minutes turning occasionally with a spatula. (We like to add ½ cup of dried cranberries in the last five minutes of baking.)
Remove from oven and stir in any dried fruit if desired. Let cool completely before transferring to a large glass jar.
|the best part for kids... crushing the almonds|