These are a delicious breakfast!

• 1/2 cup pumpkin seeds
• 1/2 cup flax seeds or hemp seeds
• 1/2 cup almonds
• 1/2 cup sunflower seeds
• a large pinch of sea salt
• 1/4 cup honey
• 1/2 cup almond butter
• 1/2 cup of coconut oil
• 1/2 tsp vanilla
• a pinch of sea salt
• 1/2 cup shredded coconut
• 1/4 cup freeze dried bananas or blueberries
• a heaping 1/4 tsp of cinnamon (ceylon cinnamon is the best!)
• zest from about 1/2 a lemon
• optional: a large pinch of lions mane mushroom powder

*please use organic ingredients, if possible.

1. Turn oven on 325 degrees and grease a baking pan with coconut oil or extra virgin olive oil.
2. Combine nuts, seeds and salt in a food processor or high powered blender and process until it’s ground finely. Add honey, almond butter, coconut oil and sea salt and pulse to combine thoroughly.
3. Remove the dough to a mixing bowl and stir in the coconut, dried fruit, cinnamon, lemon zest and optional mushroom powder.
4. Press the dough into the greased pan and bake for 20 minutes, until set.
5. Remove from the oven and allow to come to room temperature.
6. Cut into little square and store in the refrigerator for two weeks or in the freezer for a few months. These little bites are a great breakfast on-the-go or a part of a nut and seed bowl with milk, yogurt or a smoothie and topped with nuts, seeds and fruit.