Dry Ingredients

• 400g gluten free rolled oats
• 80g flax seeds
• 110g sunflower seeds
• 80g unsweetened, shredded coconut
• 70g pumpkin seeds
• 50g sliced almonds
• 1 teaspoon cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1 tsp ground ginger
• 4 grated apples

Wet ingredients

• 4 tablespoons coconut oil, melted
• 170g cashew butter
• 4 tbsp honey / maple syrup
• 150g raisins

• Preheat oven to 160’C. Mix all dry ingredients in a large bowl. In a small pan on medium heat add the wet ingredients and stir until runny. Add the wet ingredients into the large bowl and give everything a very good mix, use your hands if this helps.
• Spread the mixture onto a large baking sheet and bake for 10 minutes. Toss the mixture and bake for another 10 minutes. Repeat tossing every 10 minutes for a total baking time of 40 – 50 minutes until granola turns golden. Take out of the oven and leave to cool. Once cooled mix in the raisins and store in airtight containers at room temperature.