These seed clusters make a tasty and crunchy snack that is gluten-free and Vegan friendly. They may also be a lower sugar option to many of the packaged seed cluster snacks available in stores.
2 cups of raw, unsalted seeds and nuts of choice (I used pumpkin seeds, sunflower seeds, shaved coconut, and a smaller amount of walnuts and almonds).
1/2 tsp ground salt
3 tbsp maple syrup
Preheat your oven to 275 degrees and line a baking sheet with parchment paper.
In a large bowl combine the seed mixture with the salt and maple syrup to evenly coat.
Pour onto the parchment lined baking sheet and bake for 25 minutes. If you want to make clusters that are more uniform in size, you can scoop the mixture onto the sheet in tsp sized balls.
Bake in the preheated oven for 25 minutes.
Remove from oven and let cool completely before transferring to a container. If you transfer while hot the clusters will fall apart.
Yield: 8, 1/4 cup servings