Granola

5 cups (450g) multi-grain flakes or old-fashioned rolled oats
3 cups (250g) almonds, coarsely chopped
1 cup (120g) sunflower seeds
3/4 cup (120g) untoasted sesame seeds
1/2 cup (100g) packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon dried ground ginger
1 teaspoon sea salt
3/4 cup (180g) unsweetened applesauce (or another unsweetened fruit puree such as fresh pineaple)
3/4 cup (180g) honey
2 tablespoons vegetable oil
Optional 300g Raisins

Preheat the oven to 350F (170C).
1. In a very large bowl, mix together the flaked grains or oats, almonds, sunflower and sesame seeds, brown sugar, cinnamon, ginger, and salt.
2. In a small saucepan, warm the fruit puree with the honey and oil.
3. Mix the fruit mixture into the dry ingredients until thoroughly dispersed, then divide and spread the mixture evenly on two baking sheets. (If you have ones with sides, often called jelly-roll pans, use them.)
4. Bake for 40 minutes turning over halfway through to get evenly golden colour.
5. Remove from oven, add optional raisins then cool completely.
Store the granola in a large, airtight container. It will keep for up to one month.


Serving Size: Makes 25 50g servings