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HOMEMADE GRANOLA
Makes about 8 cups

1/2 cup unsweetened, shredded coconut
4 cups old-fashioned oats
1 cup coarsely chopped almonds
1/4 cup toasted wheat germ
1/4 cup unsalted sunflower seeds
1/4 cup flax seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/3 cup canola oil
1/2 cup honey
1/2 cup golden raisins

Heat oven to 350. Spread shredded coconut onto a baking pan, and
bake until toasted, about 5 minutes. Transfer pan to a wire rack
to cool. Reduce oven temperature to 300. Line two baking pans with
Silpats (French nonstick baking mats); set aside. In a large bowl,
combine oats, almonds, wheat germ, sunflower seeds, flax seeds,
cinnamon, nutmeg, canola oil, and honey. Stir together until well
combined. Spread mixture onto prepared baking sheets; bake until
golden brown, about 25 minutes. Transfer pan to a wire rack to
cool.

Break up cooled granola; sprinkle with raisins and toasted coconut.
Stir to combine. Store in an airtight container for up to a month.

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