Flax and Pecan Granola

• 2 cups (220 g) chopped pecans
• 4 cups (320 g) gluten-free rolled oats
• 1 cup (85 g) flaked coconut
• 1 cup (140 g) pepitas (pumpkin seeds)
• 1/2 cup (56 g) flaxseed meal
• 2 tablespoons (30 g) brown sugar
• 1/8 teaspoon salt
• 1/2 cup (120 mL) pure maple syrup
• 2 teaspoons vanilla extract
• 1/4 cup (60 mL) canola oil
• 2 cups (290 g) raisins

1. Preheat the oven to 300F (150C, or gas mark 2).
2. Grease 2 rimmed baking sheets and set aside.
3. In a large bowl, combine the pecans, oats, coconut, pepitas, flaxseed meal, brown sugar, salt, maple syrup, vanilla, and canola oil.
4. Stir to coat all of the ingredients well with the maple syrup.
5. Pour onto the greased baking sheets and spread into an even layer.
6. Bake for 40 minutes, stirring occasionally to prevent over-browning of the granola at the edges.
7. Remove the granola from the oven, stir in the raisins, and let cool.
8. Store in an airtight container for up to 2 weeks.

pecans, rolled oats, coconut, pepitas, meal, brown sugar, salt, maple syrup, vanilla, canola oil, raisins

Taken from www.cookstr.com/recipes/flax-and-pecan-granola (may not work)