Gluten Free Granola

From – Amanda Larson

Ingredients:

6 cups GF puffed rice
1 cup dry-roasted soybeans
1 cup unsweetened flake coconut
1 cup sunflower seeds
1/4 cup honey
1/4 cup vegetable oil
2 cups raisins

Method:

Preheat oven to 225 degree.

Grease a large roaster with vegetable spray.

Put in the puffed rice, soybeans, coconut and sunflower seeds.

In sauce pan, combine the honey and oil and heat to boiling.

Watch and stir constantly because the mixture has a tendency to foam over the minute it comes to a boil.

Remove from the heat and drizzle over the mixture in the roaster. Stir in well.

Back at 225 degrees for 2 hours, stirring every 30 minutes to keep the mixture from sticking together.

Then add the raisins and turn off the oven.

Put the pan back in the oven and let the granola cool down and dry out.

Store airtight in cans.

Can replace raisins with other dried fruits, coconut with chopped nuts.

Add pine nuts.