INGREDIENTS
1 cup raw sliced almonds
1 cup raw cashew pieces (or walnuts or pecans)
1 cup unsweetened shredded coconut 
1/2 cup raw sunflower seeds
2 teaspoons ground cinnamon
6 tablespoons unsalted EB dairy free, soy free butter
1/2 cup honey

INSTRUCTIONS

Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper.

Mix the almonds, cashews, coconut, seeds and spices together in a large mixing bowl.

Heat the butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla.

Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.

Spread mixture onto prepared pan in one even layer. Bake for 75 minutes.

The granola will become crisp as it cools at which point you can break into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal). Store in air tight container at room temperature for up to 2 weeks.