1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
3 tablespoons agave, honey or maple syrup
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
pinch fine sea salt
1 tablespoon ground golden flax seeds
1 cup unsweetened shredded or flaked coconut
1/2 cup almond slivers
1/2 cup pecan pieces
Preheat an oven to 325 degrees F.
Line a baking sheet with parchment paper.
In a medium microwave-safe bowl, melt the butter.
Add the olive oil, agave, vanilla, cinnamon, salt, and ground flax seeds. Stir to combine.
Add the coconut, almond slivers, and pecans. Stir.
Transfer the coconut-nut mixture to the parchment paper-lined baking sheet. Bake for 10 minutes. Stir. Bake another 5 to 10 minutes or until golden brown. Transfer to a piece of wax paper to cool.
Makes 2 cups.