By Leora Barak
1 tbsp coconut oil, melted
1 cup pumpkin seeds
3/4 cup sesame seeds (white or black)
1/2 cup brown flax seeds
1/4 cup hemp seeds
1/4 cup pure honey
Preheat oven to 325F.
Combine all ingredients in a large round glass bowl. Mix well.
Line a 9X13 baking pan with parchment paper.
Pour the mixture onto the paper and spread out evenly with a wet spoon while flattening into a thin layer.
Bake for 30 minutes or until slightly golden.
Remove from oven and allow to cool.
Place in freezer for 2 hours.
Use a sharp knife to cut into squares or use your hands to break them into snaps.
Store snaps in an air-tight container in the refrigerator for up to 2 weeks (if they last that long...)