Breakfast Nut Crisp
Ingredients
The crisp:
- 1 cup raw, unsalted sunflower seeds
- 1 cup finely ground cashews (food processor works well for creating nut meals like this)
- 1 cup unsweetened, dehydrated coconut with no additives (available at WFM in bins or TJs (cheap!))
- 1 Tbsp ground cinnamon
- ½ tsp ground nutmeg
- 1 Tbsp arrowroot
- 1 Tbsp vanilla extract
- ¼ cup coconut oil
- 1 Tbsp honey
- ½ tsp sea salt
- 6+ cups chopped fruit (My personal favorite is to combine ~5 1/2 cups unpeeled pears and ½ cup dried blueberries or currants. On retreat, we used a mixture of organic raisins and dried cranberries.)
15min prep
45min cook
60min total
Yields: 12-16 Squares
Directions
- Preheat oven to 375 degrees.
- Melt coconut oil and honey together in a small saucepan on medium heat. Cool; then stir in vanilla.
- Meanwhile, blend dry ingredients (nuts, seeds, coconut, cinnamon, nutmeg, arrowroot, and sea salt) together in a separate bowl.
- Pour the two mixtures together and blend well (clean hands are your best tool!), mixing thoroughly. Place in a large “lasagna” pan and tamp down to make a relatively smooth top surface.
- Bake for ~45 min. or until fruit is desired softness.
- Serve hot with vanilla sauce on side
Notes
Credit: SAFM Diamond Coaching Retreat September 2017, The School of Applied Functional Medicine
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