Friday, June 16, 2006

Heather’s Wholegrain Granola

And here's the recipe I promised to post when I received it. {g} Thanks, Heather.

Combine in a LARGE bowl:
1/3 cup expeller pressed coconut oil (melted if solid)
½ cup pure Raw honey
3 Tbsp Dark agave nectar or maple syrup
1 Tbsp unsulfured, blackstrap molasses
3 tsp pure vanilla extract (no sugar added)

Add to top ingredients:
4 ½ cups old fashioned oatmeal
1 cup Uncle Sam Cereal or more oatmeal
½ cup hard white wheat flour (King Arthur or Hodgson Mills)
2 Tbsp Freshly ground flaxseed (optional)
1 Tbsp Freshly ground Unhulled sesame seeds (optional)
½ cup dried Unsweetened coconut
2 tsp cinnamon
½ cup chopped nuts Raw almonds, walnuts, pecans, cashews, raw pumpkin seeds, sunflower seeds, etc.

Mix all well with a large spoon. May need to smoosh the ingredients together a bit. Turn all out onto 2 jelly roll type cookie sheets. Bake in oven @ lowest temp with oven door open at least 12 hours to maintain nutrients & enzymes or @ 300° for aprox 20 minutes, changing out pans from top to bottom. (Keep an eye on the granola; it shouldn’t get to dark brown.) Remove to cool & spread ½ cup to 1 cup dried fruit over top of granola while cooling. (I use dried pineapple, usually) Once cooled break up with a spatula into bite size chunks & distribute fruit evenly. Store in an airtight container. (Depending on the humidity level, you may need to increase all liquid type ingredients just a bit.)

To make as a hand held snack increase all wet ingredients, more nuts (walnuts, almonds, cashews) & more dried fruit (banana chips, cut up dried apricots, raisins)

No comments: