Granola

14 cups old fashioned oats (or sprouted rolled oats)

1 cup hemp hearts
1 cup freshly ground flaxseed
2 cups coconut (I like chipped rather than flaked because it burns less easily)
2 cups pecan pieces
2 cups almond pieces
4 t. salt
1 cup dates (simmered in water to soften, then purée in blender)
3/4 cup raw honey
2 cups water
1 cup oil (I use a combination of coconut oil and butter)
3 T vanilla
2 cups integral, freshly milled flour (spelt, khorasan or emmer are what I usually use!)


Mix first seven ingredients in large bowl. Mix wet ingredients together and pour over dry. Stir in flour. Mix all together well and smash flat into 4 9x13 casserole dishes. Bake 2 hours at 250 stirring twice. (I set a timer for 45, stir and turn pans around--this breaks up the flat mass into chunks that will dry out easier. I press it in order to create chunks instead of just particles) Turn oven to warm and leave in 6-7 hours or overnight.

It’s very easy for this to burn (especially the flaxseed) , so check often. Some oven’s “warm” setting is still too hot.

(This recipe yields about 1 & 1/2 gallon jars of granola. Our family eats it pretty fast so if your family is smaller, cut it in half!)