Paleo Pumpkin Cranberry Granola

• 1 cup Almonds
• 1 cup Macadamia Nuts
• 1 cup Pumpkin Seeds
• 1 cup Pumpkin Puree (homemade Or Canned Pumpkin Puree)
• 2 Tablespoons Honey, Or Up To Double The Amount, To Taste
• 1 Tablespoon Ground Cinnamon
• 1/4 teaspoons Celtic Sea Salt
• 1/2 cups Dried Cranberries, Juice Sweetened

1. Place nuts and seeds in a large bowl. Cover with water and soak overnight. Drain and rinse the nuts and seeds, discarding soaking water.
2. Pulse nuts and seeds in food processor. Pulse until coarsely chopped, almost to the consistency of granola. Very briefly pulse in pumpkin puree, honey, cinnamon, and salt.
3. Spread mixture out onto 2 baking sheets. Bake at 170u0b0F for 10 hours, then leave in oven with temperature off, but light on, until crispy.
4. Remove from oven and stir in dried cranberries. Serve with almond milk or coconut milk.

almonds, nuts, pumpkin seeds, pumpkin puree, honey, ground cinnamon, ubc, dried cranberries

Taken from tastykitchen.com/recipes/breakfastbrunch/paleo-pumpkin-cranberry-granola/ (may not work)