Gluten Free Cinnamon Currant Granola

February 27, 2015

2 cups rolled oats (use certified gluten-free to make this recipe gluten-free)
1/4 cup almond meal
2 tablespoons popped amaranth (you may leave this out and simply add 1 extra tablespoons each of oats and almond
meal)
 1/4 cup shredded, unsweetened coconut
1/4 cup dried currants
1 tablespoon cinnamon (ground)
1/8 cup pure maple syrup
1/8 cup honey
2 tablespoons unsweetened applesauce
1 tablespoon coconut oil (melted)
 1 teaspoon vanilla extract

Preheat oven to 350 degrees F.
Combine oats, almond meal, and cinnamon in a large bowl.
In a separate bowl, combine wet ingredients and stir until fully mixed.
Add wet ingredients to the oat and almond meal mixtures and fold to combine. The dry ingredients should be fully coated with the wet ingredients.
Spread the mixture on a greased or lined baking tray and spread out into an even layer.
Bake for 10 minutes or until parts begin to brown.
Remove granola from the oven and add coconut to the tray, stirring slightly to incorporate. Bake for an additional 5 minutes or until granola has evenly browned.
Let granola cool, and then toss with currants. Store in an airtight container.