CRISPY COCONUT CRUNCH
 
Sometimes the best creations come about from an inspiration prompted by something else. Ha ha – that’s all creation I suspect.
There I was, eating just baked granola off the pan. I found myself seeking out the ribbons of coconut, all toasted and coated with oats, (or almond meal), flax and cinnamon. It was so addictive this recipe was born and it’s addictive bliss. Best – it is easy to make. I mean EASY!
           

• Condiment, snack
• Prep time: 15 minutes
• Vegan, gluten free, Paleo                                          
• Yield: 3 cups
• Oven: 300F

 
INGREDIENTS
 
3 cups organic coconut ribbons
2 tbsp flax seeds, ground
2-3 tbsp organic oats, roughly ground or almond meal or quinoa flakes, for gluten-free
2-3 tbsp maple syrup, to taste
1 tsp cinnamon
Pinch sea salt
 
DIRECTIONS

1. Pre-heat oven to 325F.
2. Combine the ingredients ensuring the coconut ribbons are completely coated. Taste and adjust the sweet to salty taste to your liking.  
3. Spread out evenly on a parchment covered baking sheet and bake in the center of a pre-heated oven for 10-15 minutes or until toasty brown and crisped.  It’s best to turn after 10 minutes for even cooking.
4. Once done, allow to cool on the sheet, transfer to a glass container and enjoy these with free abandon. They are really hard to resist.

 
TERI’S TIP:

• These can be dehydrated if preferred and they keep well for weeks in an airtight container. If you let them last that long.
• For a savory version, check out these Crunchy Coconut Bacon Bits 
• Consider adding a little pinch cayenne pepper or ground chili flakes to add even more taste intrigue with a little spice.

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