Cranberry Pumpkin Granola (gluten-free)

Cranberry Pumpkin Granola (gluten-free)

1 ½ cups raw pumpkin seeds, pre-soaked and dried
1 ½ cups raw sunflower seeds, pre-soaked and dried
1 cup organic coconut flakes
½ cup hemp seeds
1 cup organic cranberries
½ cup organic raisins
1 tablespoon cinnamon
½ cup creamed honey
¼ cup coconut oil
1 teaspoons vanilla extract
Dash of sea salt

Preheat oven to 250 degrees. In a small saucepan on low heat, melt coconut oil and honey.  Add vanilla and stir to combine. Meanwhile, in a large bowl, combine pumpkin and sunflower seeds, hemp seeds, cinnamon and salt. Pour liquid mixture over granola and stir thoroughly.  Cover two baking sheets with parchment paper and spread out granola evenly. Bake for 20 – 30 minutes, stirring frequently. Don’t worry if it seems too soft initially, it will harden as it cools.  Remove from oven and while still warm add the cranberries, raisins and coconut flakes (do this quickly before it hardens up!).

Notes: 

See our crispy nuts recipe for instructions on soaking and drying nuts and seeds. Or you can purchase Go Raw 100% Organic Sprouted Sunflower and Pumpkin Seeds.

www.goraw.com Feel free to mix and match the dried fruit.  I used a mixture of apple concentrate sweetened cranberries and tart cherries. Coconut flakes work better for this recipe than shredded coconut.  You can find coconut flakes at Whole Foods or My Organic Market or on-line at http://edwardandsons.com/ldo_shop_coconut.itml