- Combine wet ingredients in one bowl. Combine dry ingredients (except pistachios and cocoa nibs) in a second bowl.
- Pour wet ingredients over dry and stir until well coated. Spread on a parchment lined baking sheet. Bake at 300 F for 45 minutes. Stir every 10-15 minutes.
- In the last 10 minutes, add the pistachios and cocoa nibs.
- After baking, cool completely on sheet without stirring. Store in an airtight container and refrigerate.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.