LeadForward Vol.1 No. 1

Hugh’s Kitchen Creation

Yield: Approximately 8 cups Serving Size: 1/4 cup Ingredients:

1 cup raw pumpkin seeds (pepitas) 1 cup raw sunflower seeds 1 1/2 cups raw pecans, roughly chopped 1 cup unsweetened coconut flakes 1/2 cup chia seeds 1/2 cup ground flaxseed (optional for additional fiber) 1 tablespoon cinnamon 1/2 teaspoon sea salt Wet Ingredients: 1/3 cup melted coconut oil 1/3 cup raw honey or pure maple syrup (or adjust to taste) 1 tablespoon pure vanilla extract Optional Add-ins (after baking): 1/2 cup dried unsweetened cranberries 1/2 cup cacao nibs 1/2 cup chopped dried apricots (unsweetened)

Instructions: 1.Preheat the oven to 325°F (163°C). Line a large baking sheet with parchment paper. 2.In a large mixing bowl, combine the pumpkin seeds, sunflower seeds, chopped pecans, coconut flakes, chia seeds, ground flaxseed, cinnamon, and sea salt. 3.In a small saucepan over low heat, melt the coconut oil. Remove from heat and stir in the honey (or maple syrup) and vanilla extract. 4.Pour the wet mixture over the dry ingredients and mix until the dry ingredients are evenly coated. 5.Spread the mixture evenly onto the prepared baking sheet. 6.Bake for 20-25 minutes, stirring halfway through, until golden brown. Watch carefully toward the end to prevent burning. 7.Remove from oven and let cool completely. The granola will crisp up as it cools. 8.Once cooled, stir in any optional add-ins such as dried fruit or cacao nibs. 9.Store in an airtight container at room temperature for up to 2 weeks or refrigerate for longer shelf life.

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