New You Boot Camp Breakfast Frittata
6th April 2015
Morning Banana Cinnamon Pancakes
6th April 2015
Ingredients
- 2 cups roasted pistachios
- 2 cups raw almonds
- 1 cup sesame seeds
- 1 cup Dried cranberries
- 1 cup dried tart cherries
- 1/2 tsp kosher or sea salt
- 1/2 cup coconut oil
- 6 tbsp agave nectar or maple syrup
Servings:
Instructions
- Preheat oven to 350 degrees. Line a 9 inch by 12 inch baking pan with parchment paper allowing the paper to stick up by a couple inches on two sides.
- Place the almonds and sesame seeds on separate baking sheets. Toast the almonds and sesame seeds until warm, lightly browned and fragrant about 10 minutes for the almonds and about 5 or 6 minutes for the sesame seeds. Watch carefully so they don't burn. Let cool slightly.
- Place the pistachios in a food processor fitted with a steel blade and grind until they are coarsely chopped. Add the almonds, cranberries, cherries and salt and process until the nuts and fruit come together in a sticky ball. Add the oil and agave syrup and process until you have a thick cohesive dough. Add the sesame seeds and process in long pulses until they are blended into the dough.
- Press the mixture into the prepared pan evenly and firmly. Refrigerate until cold and firm, about 1 hour. Pull out the parchment paper with the chilled mixture out of the pan and cut into 12 squares.
- Enjoy!
