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christmas spiced granola

What a tasty treat to enjoy for breakfast or anytime of day really.

3 cups oats

½ cup chopped cashews (optional)

½ cup sunflower seeds

¼ cup rice flour

¼ cup sorghum flour

2 tsp of cinnamon

1 tsp of ground ginger
1/2 tsp ground cloves
1/2 tsp nutmeg

¾ cup good quality honey

½ cup cranberry juice, unsweetened

1 tablespoon vanilla extract

2 teaspoons canola oil

Preheat the oven to 250°, at least half an hour before you will put the granola in the oven. Coat a baking sheet with canola oil or other vegetable oil.

Combine the oats, cashews, sunflower seeds, rice flour, and sorghum flour. Toss them until the flours coat everything else. Then, add the christmas spices. Toss again.

In a large measuring cup (or bowl), combine the honey, cranberry juice, vanilla extract, and canola oil. Whisk them together until they are combined.

Pour the honey mixture into the dry ingredients. Carefully, stir it all together with a wooden spoon, until the liquids have thoroughly saturated all the oats. Turn the mixture onto the baking sheet and pat it all out into an even layer.

Place the baking sheet in the oven and bake for fifteen minutes. Take the sheet out of the oven and turn the entire mixture over with a strong spatula or bbq tool, as though you are tilling dirt. Spread and pat, then put it back in the oven. Check again after fifteen minutes. When the new layer of granola is slightly browned, turn it all over again. Cook for at least an hour and a half, to two hours, checking and turning the granola throughout this process.

When the granola is thoroughly browned, and dry to the touch rather than sticky, take the baking sheet out of the oven. Let it rest for fifteen minutes, to cool. Afterwards, scrape the granola into your favorite, wide-mouthed container with a lid. Store it in the refrigerator, where it will keep for up to a week to ten days.

Makes four cups of granola.