Ingredients:
2 cups gluten-free rolled oats
½ cup pecans or nuts of your choice (cashews, almonds, pecans, walnuts)
½ cup sunflower seeds or seeds of your choice (sunflower seeds, pumpkin seeds, flax seeds, chia seeds)
1 cup raisins or dried fruit of your choice (mango, pineapple, dates, cranberries)
2 tbsp cinnamon
1 tsp clove
½ tsp allspice
½ tsp nutmeg
3 tsp vanilla extract
½ cup coconut oil
1 cup maple syrup (grade B) or natural sweetener of choice (honey, stevia, coconut sugar, brown rice syrup)
1 cookie sheet
Preparation:
1.Preheat oven to 300 degrees C. Coat bottom of cookie with thin layer of coconut oil. Combine dry ingredients in a large bowl and mix wet ingredients in a separate smaller bowl. Once wet ingredients are blended well, add and mix into dry
ingredients until thoroughly coated.
2.Spread granola in a thin layer onto oiled cookie sheet. Allow to bake for about 20 minutes, checking and stirring at 5 – 7 minute intervals until the mixture is golden in color. Once done, remove from oven and allow to cool completely. If you are making a large batch, store in airtight mason jars in the refrigerator.
Recipe by Lynise Perry – http://foodandspiritprofessional.com
