Crunch Time.

The end is near.?! Ummmmm sure, sure. I haven’t even had a chance to have my coffee this morning. Surely, the end is not near or happening today. Although, the freakishly cold temps around these here parts make me somewhat skeptical ;).
 Alright ladies and gents, it’s crunch time. If you haven’t even started your Christmas shopping (guilty) yet, you have some options. Option 1: Run to the store, act like a Grinch because somehow I am supposed to sympathize with your procrastination, and proceed to whine about how there are no free gifts left with your purchase of a $72 boxed set fragrance. Option 2: Spend every waking hour you have on Ebay, Amazon, hell, even Craigslist trying to find the perfect ” I procrastinated so now I have to get you the knock off version of that Coach handbag you wanted” gift. Option 3: Gift-cards: they may say “Hi, I am the procrastinator that “forgot” to shop on time for you so now I will purchase an impersonal gift for you to eat at one of your favorite local restaurants for a month,” but desperate times call for desperate measures. People, I suggest you get to steppin’. 
Oh, I forgot to include Option 4: Make a homemade gift, preferably including food. Something like this.
With a ton of nuts.

What we have here are pecans, pepita seeds, and sliced almonds, all coated with a bit of sticky black strap molasses

and spiced with cinnamon, ginger, and sea salt. 

Oh, and you know there is some shredded coconut in there as well.

Amazingly simple and 

utterly delicious.

Not to mention, the perfect creative gift for those procrastinators. 

Your giftee will think you planned this all along. 

Spiced Molasses Nut Clusters (GF/V/Grain-free):

1 c. raw pecan halves
1/2 c. raw sliced almonds
1/2 c. raw pepita seeds
3 T. black strap molasses
1/4 c. unsweetened, shredded coconut
3 T. raw coconut sugar
1/4 t. ground cinnamon
1/4 t. ground ginger
1/4 t. fine sea salt

1. Preheat oven to 275 degrees F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the pecans, almonds, pepita’s, and molasses. Mix until well combined.
3. Add the coconut, coconut sugar, cinnamon, ginger, and sea salt and mix again until everything is well incorporated.
4. Spread the mixture evenly out onto the baking sheet. Bake for 10 minutes, then rotate the pan and bake for another 10 minutes.
5. Allow the mixture to cool completely on the pan. Break the nuts up into clumps and store in glass jars or to give as Christmas gifts!

Makes about 3.5 cups.


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