Every now and then I come up with a recipe that I just can’t wait to share, so I impatiently bump it to the front of the line of recipes to post. This is one of those great recipes. I’m giddy just typing about it! It’s sort of like a crunchy granola bar, but broken into uneven pieces like a brittle. I found the idea when I was browsing through one of my mom’s new cookbooks, called The Sweet Life: Diabetes without Boundaries. No one in our family actually has diabetes, but I had gestational diabetes with both my pregnancies, so I’ve become interested in diabetic-friendly recipes. The recipe that caught my eye was Coconut Acai Crumble. It looked like a great healthy snack and I liked that it was a little different from regular granola bars or granola. I decided to make my own version with the ingredients I had on hand in my pantry. I didn’t use any nuts, just seeds, because I wanted the kids to be able to take it to school with them. They turned out to be a perfect snack for their lunchboxes, as well as at home and for playdates. Cole turned his nose up at them at first, but then I started to notice him sneaking a piece here and there throughout the day from the container I kept on the counter. It’s one snack that I don’t mind him sneaking, because these are so nutritious and low in sugar. So I left them on the counter so the kids could continue to ‘sneak’ them whenever they wanted!

1/4 cups pumpkin seeds

2 tbsp dried cranberries

2 tbsp canola oil

Preheat oven to 300F and line a baking sheet with parchment paper. In a large bowl, mix all ingredients together well. Spread it evenly onto the parchment-lined baking sheet and pat it down with a spatula or your hands. Bake for about 40 minutes, until it begins to brown. Allow to cool for at least 30 minutes, then break into pieces.