Combine in a bowl and set aside:
2 cups rolled oats
3 cups puffed cereal (brown rice, kamut, millet, quinoa)
1 cup sliced raw almonds or pecans
1/2 cup raw cashews
1/2 cup raw sunflower seeds (optional)
2 cups unsweetened large flake coconut
1/4 cup flax seed
3/4 cup raw pumpkin seeds
Sauce:
1/2 cup unrefined, virgin coconut oil
1/2 cup apple juice
3/4 cup honey
1 tablespoon vanilla
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon sea salt
1/2 cup dried fruit (optional)
In a saucepan heat coconut oil, apple juice and honey over low heat until the coconut is melted. Take off heat and add salt, vanilla, nutmeg and cinnamon. Pour warm mixture over oat mixture and stir until moistened. Line 2 cookie sheets with parchment paper. Spread mixture evenly on sheets. Bake at 350 degrees for 15-25 minutes until just golden. Watch the granola closely, it is easy to burn. Stir occasionally. Remove from oven and cool. (Or dehydrate instead of baking. How long depends on how crunchy or soft you want it.)
*Next time I make this I'm going to try soaking the nuts and seeds overnight. This starts the "sprouting" process and makes them easier to digest and assimilate. You could actually take a few days and fully sprout them which would be great too, I think!
(Desi from Unconventional Kitchen's version of Chef Brad's granola)
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