Granola

Everyday Maven by Alyssa Brantley

24 1/2 cup servings

Ingredients

1 pound raw cashews, roughly chopped (NOT roasted) – could substitute pecans or walnuts

8 ounces raw almonds, roughly chopped

4 ounces raw hazelnuts, roughly chopped

2 ounces sesame seeds

1/4 cup ground flaxseed meal

1/4 cup coconut palm sugar

1 T ground cinnamon

1/2 t sea salt

pinch of nutmeg

8 ounces unsweetened coconut flakes

2/3 cup melted, virgin coconut oil

1/3 cup pure maple syrup

1 t pure vanilla extract

1/4 t almond extract – optional

1/4 cup almond meal – optional – Use if you want more clusters.

Instructions

1. Preheat oven to 325 F.
2. With a food processor (if not chop by hand), pulse the hazelnuts and then the cashews until they are in small chunks, and finally the almond. Do NOT over process or they will become powdered.
3. Combine hazelnuts, cashews, and almonds with the remaining dry ingredients – sesame seeds, flax meal, palm sugar, cinnamon, nutmeg, salt, coconut and almond meal if you re using. Mix well.
4. Combine melted coconut oil, maple syrup, vanilla and almond extracts and stir to mix.
5. Pour liquid over dry mixture and use your hands to mix until evenly distributed. (Works better than a spatula or spoon.)
6. Spread the granola on two baking sheets – use parchment paper for easier clean up.
7. Place in the oven and bake undisturbed for 15 minutes.
8. Remove from the oven, mix and return it to a single layer.
9. Place back in the oven and bake for an additional 15 minutes.
10. Remove and allow to cool completely before serving or storing.
11. Store in an airtight glass container for up to a month.