Gluten Free Granola
3 cups gluten-free oats *
1/2 cup sliced almonds
1/2 cup sunflower seeds
1/2 cup rice flour
1 Tbsp cinnamon
1 Tsp allspice
1 Tsp ground ginger
1Tsp ground cardamom
3/4 cup agave nectar (or honey if you like)
1/2 cup unsweetened cranberry juice
1 Tbsp vanilla extract
2 Tsp olive oil
Preheat your oven to 250º and lightly grease a baking sheet with oil.
In a large bowl, mix the oats, almonds, seeds, and flour. Add in cinnamon, allspice, ginger and cardamom. Mix again.
In a separate bowl, combine agave nectar, cranberry juice, vanilla and oil. Mix until fully combined. Pour the liquid mixture over the oats. Stir with a heavy spoon so that all oats are fully coated.
Pour your mixture onto the baking sheet and spread out evenly with a spoon. Bake for about 15 minutes. Remove from the oven and, using a wide spatula, 'rotate the crop.' Basically, till the granola over so that what was on the bottom is now on top. Do this to make sure your granola cooks evenly. Stick the granola back in the oven and continue baking.
Bake the granola for an hour or so, tilling every 15 minutes. You'll know its ready when it is no longer sticky to the touch. (it should be dry and crunchy)
Store in an airtight container and it should keep for about a week.