Almond-Flax Granola

Ingredients

 * 4	cup	rolled Oats
 * 1	cup	raw Wheat Germ
 * 1	cup	sliced Almond
 * 1	cup	raw Sunflower Seed
 * 1/2	cup	flax seeds
 * 1 1/2	tsp	Cinnamon
 * 1 1/2	tsp	ground Ginger
 * 1/4	tsp	ground nutmeg
 * 1/2	cup	Apple Juice
 * 1/4	cup	Blackstrap Molasses
 * 1/4	cup	Safflower Oil
 * 1	tsp	Vanilla
 * 1	tsp	Almond Extract

Directions

 * In a large bowl, place the rolled oats, Wheat Germ, Almond, Sunflower Seeds, Flax Seed, Cinnamon, Ginger, and Nutmeg, and toss well to combine.
 * In a small bowl, place the remaining ingredients, and stir well to combine.
 * Pour the wet ingredients over the dry ingredients and stir well to thoroughly moisten the dry ingredients.
 * Transfer the granola mixture to the prepared cookie sheets, evenly dividing it between the two pans, and spreading it to form a single layer.
 * Bake at 300 degrees for 20 minutes.
 * Remove the cookie sheets from the oven, stir the granola mixture, spread it out to form a single layer again, switch the placement of the cookie sheets on the racks, and bake the granola mixture an additional 20 minutes.
 * Repeat the stirring and spreading procedure, as needed, until the granola mixture is dry and golden brown.
 * Remove the cookie sheets from the oven and set the granola aside to cool completely.
 * Transfer the granola to an airtight container and can store at room temperature for 4 to 6 weeks.
 * This recipe yields 2 quarts.