Organic Gluten-Free Granola

When I first found out I was gluten intolerant, I tried several "gluten free" products and quickly discovered they are all Ga-Ross! Good thing I like to cook. Now, everyone I know asks for my gluten free organic granola. I found this recipe online at About Food and tweaked it slightly. I order most of my supplies from iHerb.com so I can get gluten free, organic, raw, etc.

Recipe makes 5 pounds! Be prepared to share.

• 8 cups gluten-free rolled oats
• 3 cups raw, unsalted sunflower seeds
• 2 cups flax seeds 
• 1 cup raw sesame seeds
• 3 cups chopped raw unsalted nuts (the recipe calls for almonds/walnuts/pecans, but I like to add pumpkin seeds, filberts, cashews and anything else)
• 1/2 cup unsalted butter OR ghee (clarified butter)
• 1/2 cup fine quality oil (I use raw coconut oil)
• 3/4 cup honey
• 1/4 cup 100% maple syrup
• 1/2 cup brown sugar
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoons salt
• 1 tablespoon vanilla extract
• Optional - 1 cup dry unsweetened fruit (raisin, apricots, etc.) If adding dried fruit decrease amount of sunflower seeds from 3 cups to 2 cups)-(Yes, I add dried cranberries)

 Preheat oven to 325° F

Line 2 large baking sheets with parchment paper.

Mix gluten-free rolled oats, sunflower seeds, flax seeds, sesame seeds and nuts in a large (at least 6-quart) mixing bowl. Stir to combine.

Place butter, oil, honey, maple syrup, brown sugar, cinnamon and salt in a heavy saucepan. Bring to a boil over medium high heat. Remove from heat. Whisk in vanilla extract.

Carefully pour half of syrup mixture over oat/nut mixture in bowl. Stir to coat dry ingredients. Pour remaining syrup over oat/nut mixture and stir again, until all dry ingredients are thoroughly coated.

Pour half of mixture on each parchment paper lined baking sheet and spread mixture evenly on baking sheets. Place baking sheets in preheated oven.

Bake for 10 minutes. Remove baking sheets from oven and stir ingredients. This ensures even baking. Return baking sheets to oven and bake for another 10 to 15 minutes, or just until mixture starts to turn golden brown. Watch baking time carefully to avoid burning.

Remove baking sheets from oven. For chunky gluten-free granola, stir ingredients once and allow to completely cool. For a more cereal-textured granola, stir the granola more frequently as it cools. When cool, place granola in air tight containers and store in refrigerator.

*Personally, I don't store it in the fridge because I'm thinking the condensation will make it soggy. AND, I don't have room. So, I keep it in my lovely Tupperware (super oval 5 with a pour-all seal). And it stays fresh and crunchy until I use it all up.