This recipe is from Simply Sugar & Gluten-Free: 180 Easy & Delicious Recipes You Can Make in 20 Minutes or Less. Amy Green wrote the book on eating without simple sugar and gluten...literally! Make sure you try this delicious recipe and check out her website, too!

makes about 8 1/2 cups

4 cups gluten-free rolled oats
1 cup sliced raw almonds
3/4 cup raw pepitas
3/4 cup raw sunflower seeds
1/2 cup flaxseed meal
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/4 cup canola oil
1/4 cup plus 2 tablespoons palm sugar, divided
1/4 cup unsweetened applesauce, divided
1/4 cup plus 2 tablespoons honey, divided
1 tablespoon vanilla extract
3/4 cup dried cranberries
3/4 cup raisins

Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper or a silicone mat.

In a large bowl, mix together the oats, almonds, pepitas, sunflower seeds, flaxseed meal, cinnamon, and salt.In a microwave-safe bowl, combine the oil, 1/4 cup palm sugar, and 2 tablespoons applesauce. Microwave for 20 to 30 seconds and stir to dissolve the palm sugar, then stir in 1/4 cup honey and the vanilla. Pour the wet ingredients onto the dry ingredients and mix until the oats and nuts are coated. Make sure to scrape every last drop of the wet ingredients into the dry. Combine until evenly coated. Spread evenly onto the prepared baking sheet.

Bake for 30 minutes. While the granola is baking, mix together the remaining 2 tablespoons each of palm sugar, applesauce, and honey in a small bowl. Set aside. After 30 minutes, remove the granola from the oven and drizzle the remaining wet ingredients on top. Stir well to evenly distribute. Use a rubber spatula to press the granola down firmly into the baking pan. Bake for 30 to 35 minutes longer, until the granola is lightly golden brown. Remove from the oven and let cool completely. Break into bite-size pieces and mix in the cranberries and raisins. Store in an air tight container.

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