Preheat oven to 275 degrees. Line large baking try with parchment. Mix everything dry (from almond flour through the salt) together in a large bowl. Add melted coconut oil, maple syrup and vanilla to mixture and stir well. With spatula spread into a half inch layer on your baking sheet and press gently to compact it. Bake for 20 minutes, then rotate pan and bake another 15 to 25 minutes until granola is lightly golden and firm to touch. Let cool for at least 1 hour before breaking apart into clusters. Store in glass jar in fridge for 2 to 3 weeks, or freeze for 4 to 5 weeks. Serving Size: Makes 6 cups for 18 servings, serving size 1/3 cup Number of Servings: 18 Recipe submitted by SparkPeople user SISSYFEB48.