A low carb, nutrient dense alternative to cereal and grain-based granolas.

1 1/2 cup sliced raw almonds

1 cup raw pecans, roughly chopped

2 Tablespoons sesame seeds

2 Tablespoons maple syrup

1 1/2 Teaspoons coconut oil, melted

1/4 Teaspoon Himalayan pink salt

In a medium bowl, mix together all ingredients until well blended. Pour the mixture onto a parchment paper-lined baking sheet. Bake at 350 degrees for 8-10 minutes, until lightly golden in color and just a bit crispy (it will crisp more out of the oven). Allow to cool and then transfer to a wide-mouthed mason jar.

This granola is great as a snack, but also as a great cereal substitute with plant-based milk, raspberries and cherries.