These little clusters are crunchy, golden, and lightly sweet — the kind of snack that disappears fast whether you're packing lunchboxes or just grazing from the counter. The ingredient list is refreshingly short: raw pumpkin seeds, raw sunflower seeds, honey, coconut oil, pure vanilla extract, and a pinch of sea salt, with optional hemp seeds if you want an extra nutritional boost. For anyone managing histamine sensitivity, finding a satisfying packaged snack can feel nearly impossible, since so many granola bars and seed mixes rely on fermented ingredients, vinegar coatings, or additives that can trigger reactions. This recipe sidesteps all of that by sticking to fresh, minimally processed ingredients that are generally well-tolerated. The technique is simple — you warm the honey and coconut oil together, coat the seeds, scoop into mounds, and bake at a gentle 325°F until the edges turn amber and fragrant. The key is patience after they come out of the oven: letting them cool completely on the pan is what transforms each soft mound into a satisfyingly crisp cluster. With 8 servings per batch, they're easy to make ahead and store for the week.
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Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
Combine the honey and coconut oil in a small saucepan over medium-low heat, stirring until the coconut oil melts and the mixture is fluid and just beginning to bubble at the edges, about 2 minutes. Remove from heat and stir in the vanilla extract and sea salt.
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