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Trail Mix Granola

Trail Mix Granola

1/2 cup unsalted raw sesame seeds or raw pumpkin seeds

1/2 cup unsalted Raw sunflower seeds

1/2 cup unsweetened coconut flakes

1/2 cup raw almonds, chopped/slivered after soaking**

Fine grade sea salt

1/2 cup raisins, dried cranberries or apricots (or any combination)

1/2 tsp cinnamon

2 1/2 Tbsp. organic butter

2 Tbsp. Raw honey

 2 Tbsp. coconut sugar (or brown sugar)

Coconut oil (to coat the parchment paper lining)

Directions: **Place the Raw almonds in a bowl and cover with lots of water and soak overnight. Drain in the morning, rinse and drain again. Chop or sliver the almonds to a smaller consistency. If not using right away, I always keep some soaked almonds in the freezer. Prepare the pan: Using a 9" square pan, cut a piece of parchment paper for the bottom and up the sides. Brush paper lightly with coconut oil. Paper is only used for ease of removal. You can just coat the 9" pan itself if desired. Place a dry skillet on the stovetop and heat until warm. Add the 1/2 cup of sesame/pumpkin seeds (sprinkle lightly with sea salt). Heat, stirring often until slightly browned (it only takes 1-2 minutes.) Pour the seeds into a medium sized heat-proof bowl. Repeat this process next with the sunflower seeds (sprinkle lightly with sea salt) before toasting, then the coconut flakes, finally doing the chopped/slivered almonds (sprinkle lightly with sea salt). Stir in the raisins (or dried fruit) to the bowl along with the cinnamon. In a small saucepan, place the butter, honey and coconut sugar and heat over medium heat on the stovetop. Heat to boiling until you reach soft-ball stage***, approximately 238 degrees if using a candy thermometer. ***Soft ball stage is reached when a trickle of syrup added to cold water will form a soft ball. Take it out of the water and the ball will flatten out in your hand) Pour the syrup over the seed mixture and stir well with a rubber spatula coating all the ingredients. Place this into your pan and press in until you have filled all the corners. Allow to cool about 10 minutes. Cut into bars while still slightly warm then cool completely. Store in an airtight container. Enjoy!

Shared by Kathi Robinson

Note from Kathi: To get the best results on this recipe start with good ingredients.

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