Wheat Free Granola

  • 1 cup Chopped raw almonds
  • 1 cup Chopped Pecans
  • 1 cup Sunflower seeds (hulled, unsalted)
  • 1 cup Pumpkin seeds (hulled)
  • 1 cup Unsweetened coconut
  • ½ cup Sesame seeds
  • ¼ cup Hemp Seeds
  • ¼ cup melted coconut oil
  • ¼ cup Honey
  • 1/8 tsp. Ground Clove
  • ¼ tsp. Ground Nutmeg
  • ½ tsp. Ground Cinnamon
  • 1 1/2 cups Dried Cranberries
  • ½ cup Chopped Dried Apricots

Method:

Preheat oven to 325*F. Combine all nuts and seeds in a large mixing bowl. Melt the honey and the coconut oil together over low heat. Pour over the nut mixture and combine well. Spread evenly onto a large baking sheet with sides or a 9×13 Pyrex pan covered with parchment paper. Bake for 25 to 30 minutes, turning after the first 15 minutes, until browned to your liking. Add the dried cranberries and dried apricots and continue baking for a final 5 minutes. Allow mix to cool thoroughly and store in an airtight container at room temperature.

Yield: 8 cups

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