This granola is so simple and so delicious! It's completely grain-free, nut-free, and free of refined sugar, and is safe for the GAPS diet.
The only tricky thing about this recipe is remembering to keep a close eye on it while it's baking because honey burns very easily. Do not let it overbake at all. It will be moist when it comes out of the oven, but will harden as it cools.
2 cups organic unsweetened coconut flakes (we used the fine flakes from Wilderness Family Naturals)
2 cups raw organic pumpkin seeds
2 cups raw organic sunflower seeds
1 cup TPN Local Raw Honey
2 Tbsp organic Vietnamese ground cinnamon (we use Frontier brand)
1 Tbsp TPN Vanilla Extract (available at local shows and markets)
1/4 tsp sea salt
Preheat oven to 350 degrees F.
Oil two baking sheets with sides with TPN Coconut Oil. We used Pampered Chef Stoneware Large Bar Pans.
In a large bowl, mix together coconut, pumpkin seeds, and sunflower seeds.
In a small saucepan, mix together and gently warm the honey, cinnamon, vanilla extract, and sea salt.
Pour the honey mixture over the coconut and seeds, mixing well until seeds are completely moistened.
Divide mixture between the two prepared pans.
Bake for 30 minutes, stirring every 10 minutes.
Honey burns very easily, so you may want to stir it every five minutes at the end, and be sure to keep a close eye on the granola so that it doesn't get too dark.
Remove from oven promptly, and stir frequently while it's cooling to prevent it from sticking to the pan.
Store in an airtight glass container.
Eat as a snack or serve as a cereal with freshly made Coconut Milk.