Spiced Seed Granola

Carry a small container of this grain-free seed-based granola with you for a snack or serve it for breakfast with Vanilla Hemp Milk (here) topped with fresh berries. When shopping for seeds, look for shelled green pumpkin seeds, often called pepitas.

2 cups raw pumpkin seeds

2 cups raw sunflower seeds

3 tablespoons chia seeds

2 teaspoons ground cinnamon

1/2 to 1 teaspoon ground ginger

1/4 teaspoon sea salt

1/4 cup pure maple syrup

1/4 cup melted coconut oil

1/2 to 1 cup dried currants (optional)

Preheat the oven to 300°F. Line a large, rimmed baking sheet with parchment paper.

Place the pumpkin seeds and sunflower seeds in a food processor fitted with the "s" blade. Process until you have a chunky, coarse meal. Pour into a medium mixing bowl and add the chia seeds, cinnamon, ginger, and salt; stir together. Then add the maple syrup and coconut oil; stir together well.

Spread the mixture out onto the prepared baking sheet and bake for about 35 minutes, turning the granola over about halfway through baking. Remove from the oven and stir in the currants, if using. Let cool completely to crisp up. Then transfer to a glass jar and store on your counter for up to 10 days.

Yield: about 4 cups