Preheat oven to 325°F (160°C) and line baking sheet(s) with parchment paper.

In a large bowl, combine ground flax meal, rolled oats, pumpkin seeds, sunflower seeds, sliced almonds, and coconut flakes.

In a separate bowl, whisk together garlic powder, tamari or soy sauce, almond butter, olive oil, red curry paste, Sriracha, and maple syrup.

Pour the wet ingredients over the dry ingredients.

Mix well to combine, ensuring all dry ingredients are coated.

Spread the granola in an even layer on the prepared baking sheet(s).

Bake for 30-40 minutes, or until the edges are lightly browned and the granola is golden.

For clumpy granola, avoid stirring during baking. For looser granola, stir halfway through.

Remove from oven and allow to cool completely on the baking sheet(s).

Store in an airtight container in a cool, dry place for up to 2 weeks.