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Maple & Pecan Seedy-Nut Clusters: A Glutenfree, Dairyfree, Eggfree, Soyafree, Refined Sugarfree Recipe!

Gluten-free, Dairy-free, Egg-free, Soya-free, Refined Sugar-free
5 from 2 votes
Author Vicki Montague - FreeFromFairy


  • 50 g pumpkin seeds
  • 50 g pecan halves
  • 25 g seseme seeds
  • 25 g linseeds
  • 25 g sunflower seeds
  • 30 g coconut oil
  • 10 - 20 g maple syrup - or honey
  • 1 tsp cinnamon


  • Place the nuts and seeds into a hand held chopper or blender and process until fine, but not sticky. I advice you to do this in pulses to make sure you don't end up with a nut and seed butter
  • Add the coconut oil, sweetener and cinnamon and blend again quickly
  • Spread the mixture out onto a lined or greased baking tray pushing it down to approx. 5mm thick. It doesn't need to be tidy because once cooked and cooled you will break it up
  • Bake in a pre-heated oven at 150 degrees (130 degree fan, gas mark 2) for 15-20 minutes until golden
  • Allow to cool completely before breaking up and storing in an airtight container