Ground Flax Seed Granola (gluten free)

Flax seed is an excellent source of omega-3 fatty acids.  The seeds, which are often found whole in commercial granolas, must be ground into meal.  Our bodies can't breakdown the coating on flax seeds.  When eaten whole, their benefits are never tapped since they go through our systems, undigested.  Ground flax contains volatile oil that keeps best when stored in the freezer.  Actually all nuts and seeds should be refrigerated or frozen to keep their oils from turning rancid.

2c     long cooking oats

1/2c  slivered almonds

1/2c  ground flax seed

1t      ground cinnamon

1/4t   salt 

3/4c  fruit-juice-sweetened craisins -

          or raisins - dark or golden

1/2c  unsweetened shredded coconut

2T     dark, toasted sesame oil - 

         or melted coconut oil

2-4T pure Maple syrup - 2T for raisins

         4T for craisins

1/2T pure vanilla

In a non-stick pan, dry toast the oats and almonds, shaking-stirring constantly, over medium-high heat, about 5 minutes.  Add the ground flax seed, remove from the heat and continue to stir.  Cool slightly then sprinkle on the salt, cinnamon and mix well.  Stir in the craisins and coconut, mixing well.  Add the 3 remaining ingredients, combine well then spread in a 9"x13" baking pan.  Bake at about 185° for 15-25 minutes stirring the granola several times during baking.  This process isn't so much to 'cook' but to heat and dry the granola out.  Remove from the oven and continue to dry in the baking pan.  After an hour or two, put granola in Ziplock bags or airtight plastic containers and store in the refrigerator. . .Lin