Perfect Gluten Free Granola for Me

Jodi Consoli's Note:

This may not be everyone's favorite style of granola, but I did a lot of experimenting to get a granola with good texture and flavor - and free of foods that my system can't tolerate: GLUTEN, DAIRY, AND SOY. I also have found a lot of granola recipes to be too sweet and too expensive to make with all of the honey they call for. So I have tried to avoide that with my recipe. Hope you enjoy it as much as I do!

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Serves: 4

Yield: 2.0 cups

• 1/2 cup almonds, chopped
• 1 1/2 cups rolled oats, gluten free (I use Bob's Red Mill brand)
• 1/8 cup sesame seed, raw
• 1/4 cup sunflower seeds, raw
• 1/4 teaspoon sea salt
• 1/4 cup sugar
• 1/8 cup water
• 2 tablespoons peanut butter, natural
• 4 tablespoons margarine, dairy and soy free (I use soy-free Earth Balance)
• 1 tablespoon vanilla
• 1/2 cup raisins (optional)

Directions:

1. DO NOT preheat oven!
2. Put almonds, rolled oats, sesame seed, sunflowerseeds, and salt in a mixing bowl.
3. In a small bowl, mix sugar, water, peanut butter, margerine, and vanilla.
4. Add wet ingredients to dry ingredients.
5. Spread on a stoneware cookie sheet, or a cookie sheet lined with parchment paper.
6. Put in a cold oven.
7. Turn oven on at 350* F.
8. Bake 15 minutes (do not double recipe, it will interfer with the baking time and consistancy of the granola).
9. Add raisins.
10. Stir and bake about 5 minute more, watching cafefully so as not to burn.
11. When it is golden brown, remove and cool.
12. Granola may seem too wet and sticky when you remove it from the oven, but it will get crunchy as it cools.
13. Enjoy with a milk substitue and fresh berries!