By Susan Arruda
YIELD: 14 Servings of ½ cup/125 mL
1/2 cup kasha (soaked*)
1/2 cup quinoa (soaked*)
1 ½ cups kamut flakes or large flake rolled oats
1 ½ cups spelt flakes or large flake rolled oats
1/4 cup ground flax
1/3 cup pumpkin seeds
1/3 cup shredded unsweetened coconut
1/4 cup chopped walnuts
1/4 cup slivered or sliced almonds 2 tbsp. sunflower seeds
2 tbsp. chia seeds
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice (or allspice or more cinnamon)
1/2 tsp. turmeric (or coriander)
1/3 cup maple syrup
1/3 cup honey
2 tbsp. blackstrap molasses
¼ cup high quality cooking oil (i.e. grapeseed, coconut, etc.)
1 tsp. pure vanilla extract
* Soak grains in room temperature water overnight or if you haven’t pre-planned it and want to rush the process, soak the grains in boiling water for 10-15 minutes. Rinse and drain the grains using a mesh strainer and add all the listed ingredients, stirring to combine, using a large mixing spoon.
Spread as evenly and as thinly as possible to ensure even cooking, onto a large non-stick cookie sheet or a cookie sheet lined with parchment paper.Bake @ 275 degrees Fahrenheit oven (pre-heated) for 1 hour, stirring every 15 minutes. Lower to 250 degrees Fahrenheit for last 30 min if granola is getting too dark.
Store the granola in an airtight jar or container and store at room temperature or the refrigerator.