Recipe Name Paleo Maple-Cinnamon Granola Submitted by Guest Recipe Description http://www.anediblemosaic.com/?p=13517 Quantity 1 Quantity Unit 9 x 13 baking sheet Prep Time (minutes) 15 Cook Time (minutes) 35 Ready In (minutes) 50

Ingredients Amount Measure Ingredient 2 cups sunflower seed kernels (salted) 1 3/4 cup pumpkin seeds 1 1/3 cups flaxseed meal 1 cup raw sesame seeds 2/3 cup coconut oil 3/4 cup maple syrup pure 1 tablespoon vanilla extract/pure 1 tablespoon cinnamon, ground 1/2 teaspoon sea salt Steps Sequence Step 1 Preheat oven to 375F; line a large baking sheet (a half-sheet pan) with parchment paper or a silpat liner. 2 Add the sunflower seeds to a food processor and pulse until coarsely chopped (it should look similar to granola). Pulse in the pumpkin seeds to break up the pumpkin seeds a little, leaving most whole. Pour this mixture along with the flaxseed meal and sesame seeds into a large bowl and set aside. 3 Add the coconut oil or ghee, maple syrup, vanilla extract, cinnamon, and salt to a small saucepan. Heat over medium heat until the coconut oil is melted, about 2 minutes, stirring occasionally. 4 Pour the coconut oil mixture over the sunflower seed mixture and stir to combine. 5 Spread the granola out onto the prepared baking sheet in an even layer and bake until golden, about 35 to 45 minutes, tossing well once every 15 minutes. 6 Cool completely and then gently toss to break up the granola. 7 Store in an airtight container at cool room temperature up to 3 weeks.