Pumpkin Seed Granola (Nut-Free, Grain-Free)

• 1/2 cup pumpkin seeds
• 1 cup shredded unsweetened coconut
• 1/4 cup chia seeds
• 1/4 cup sunflower seeds
• 1 Tablespoon coconut oil
• 2 Tablespoons pure maple syrup (or stevia, to taste)
• 1 teaspoon pumpkin pie spice
• 1/8 teaspoon sea salt
• 1/2 cup raisins (optional)

1. Preheat your oven to 300F. Combine the pumpkin, sunflower and chia seeds in a small food processor, and pulse just enough to break down the seeds into chunky texture.
2. Transfer the seeds to a small bowl, and mix in the shredded coconut, coconut oil, maple syrup, pumpkin pie spice, and salt. Stir until well coated, then transfer to a baking sheet lined with parchment paper or foil paper.
3. Spread the mixture evenly using your hands, or a fork.
4. Bake at 300F for about 15 minutes, stirring half-way through to avoid burning. Check it after 10 minutes. You want this mixture nice and golden, not burnt!
5. Allow the toasted granola to cool completely, then stir in the raisins and store in an airtight container.

pumpkin seeds, coconut, chia seeds, sunflower seeds, coconut oil, maple syrup, pumpkin pie spice, salt, raisins

Taken from www.epicurious.com/recipes/member/views/pumpkin-seed-granola-nut-free-grain-free-53017831 (may not work)