Preheat oven to 350 degrees.
Line a 9×13 pan with parchment paper.
In a small saucepan on medium-high heat add the brown sugar, milk, butter and salt.
Heat to boiling, stirring occasionally.
Boil for 5 minutes.
In a medium bowl combine your nuts/seeds combo, raisins, coconut, gluten free flour, rolled oats and almonds.
Stir.
Pour in the hot mixture and stir.
Spread mixture evenly into the lined pan.
Bake for 25 minutes until lightly brown.
Let cool and then slice.
Store in refrigerator.