- 3 cups Erewhon Gluten Free Crispy Brown Rice cereal
- 1/2 cup brown rice flour
- 1/4 cup corn flour
- 3/4 cup coconut powder or finely shredded
- 3/4 cup roughly chopped almonds
- 1/2 cup roughly chopped cashews
- 1/2 cup roughly chopped pecans
- 3/4 cup roughly chopped walnuts
- 7 teaspoons sesame seeds
- 1/2 cup flax meal
- 1/2 cup pumpkin seeds or pepitas
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 1/2 teaspoon allspice
- 1 teaspoon nutmeg
- 1 teaspoon cardamom
- 1/3 cup coconut oil
- 1/2 cup raw honey
- 1 tablespoon vanilla
add-ins for the post-baking mix:
- 1 cup chopped dried dates
Directions
- Preheat oven to 325 degrees.
- Line two baking sheets with parchment paper (make sure they have edges so the granola doesn't fall off).
- In a large bowl, mix together all the dry ingredients. Mix well being sure to mix up any clumps of flour.
- In a small bowl, blend together the three wet ingredients.
- Add the wet ingredients to the dry ingredients and mix well. If it looks a little dry, add a tablespoon more oil and mix it all again.
- Spread the finished mix onto the prepped cookie sheets.
- Bake 15 minutes, remove from oven and mix the granola then rotate the pans so that the pan that was on the top rack is now on the bottom rack. Bake another 10 minutes, again remove and mix granola then rotate pans and cook another 5 minutes. Thus total baking time = 30 minutes. (It might be better the first time you make this to bake for 15 minutes then mix the granola and rotate every 5 minutes since ovens differ and you don't want to burn the granola.)
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