Seed and Almond Coconut Clusters


Seed and Almond Coconut Clusters
Print Recipe
Servings Prep Time
32 clusters 10 minutes
Cook Time
15 minutes
Servings Prep Time
32 clusters 10 minutes
Cook Time
15 minutes
Seed and Almond Coconut Clusters
Print Recipe
Servings Prep Time
32 clusters 10 minutes
Cook Time
15 minutes
Servings Prep Time
32 clusters 10 minutes
Cook Time
15 minutes
Ingredients
Servings: clusters
Instructions
  1. Preheat oven to 325℉ and line baking sheets with parchment. Add all dry ingredients to a large bowl, drizzle with corn syrup and toss gently to fully combine. Drop approximately 2 tbsp of mixture onto lined baking sheets and with slightly damp fingers form into low clusters. Bake for 13-15 minutes until golden brown. Remove from oven and allow to cool to room temperature before removing.
  2. Store clusters in an airtight container for several days or freeze for up to 2 months.
Recipe Notes

I've tried honey, agave and corn syrup in this recipe.  I found that the corn syrup resulted in a crispier cluster that held up better when frozen and the honey and agave result in a slightly softer cluster that tends to break apart more easily.  All are good options depending on your sugar preference.

Pumpkin Seed and Nut Muffins

Pumpkin Seed and Nut Muffins
Print Recipe
Servings Prep Time
12 large muffins 15 minutes
Cook Time
20 minutes
Servings Prep Time
12 large muffins 15 minutes
Cook Time
20 minutes
Pumpkin Seed and Nut Muffins
Print Recipe
Servings Prep Time
12 large muffins 15 minutes
Cook Time
20 minutes
Servings Prep Time
12 large muffins 15 minutes
Cook Time
20 minutes
Ingredients
Pumpkin Seed & Nut Muffins
Almond Topping
Servings: large muffins
Instructions
Pumpkin Seed & Nut Muffins
  1. Preheat oven to 350℉. Line 12 muffin cups with large paper liners. In a small bowl whisk together flour, poppy seeds, baking powder, pumpkin pie spice, baking soda, salt and allspice. Set aside.
  2. In a large bowl stir together brown sugar, almond butter and melted butter until smooth. Add eggs one at time, whisking after each. Whisk in buttermilk and vanilla. Stir in grated pumpkin. Add dry ingredients all at once stirring until just combined. Do not over mix. Stir in nuts. Scoop batter evenly into prepared muffins cups (each will take a heaping 1/3 cup of batter). Top each muffin with a generous sprinkle of almond topping. Bake in preheated oven for 20-22 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to rest in pan for 10 minutes prior to removing muffins to a cooling rack.
Almond Topping
  1. Toss together almonds, melted butter and honey until almonds are coated evenly. Set aside.
Recipe Notes

Recipe Source:  Compelled To Cook