Friday, February 3

Carolines Granola Recipe


Granola Recipe:
4 1/2 cups (450 grams) old-fashioned rolled oats (not instant)
1 cup (150 grams) whole raw almonds
1 cup (90 grams) raw sunflower seeds
1 cup (90 grams) raw pumpkin seeds
1/2 tablespoon (5 grams) wheat germ (optional)
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 cup (180 ml) apple sauce
2 tablespoons canola, corn, or sunflower oil
1/4 cup (60 ml) honey
1/3 cup (80 ml) brown rice syrup or golden syrup
3/4 cup (160 grams) light brown sugar
1 to 2 cups dried fruits (cranberries, cherries, apricots, dates, figs, and/or raisins) (optional)

Granola Recipe: Preheat oven to 325 degrees F (165 degrees C) and place the oven racks in the upper and lower thirds of the oven. Butter, or spray with a non stick vegetable spray, two baking sheets.
In a large bowl combine the rolled oats, nuts, seeds, wheat germ, ground cinnamon, and salt.
In another bowl, stir together the apple sauce, oil, honey, brown rice syrup (golden syrup), and brown sugar. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid. Divide the granola evenly between the two baking sheets and bake for about 35 - 40 minutes or until golden brown, stirring occasionally so the mixture browns evenly. (The browner the granola gets (without burning) the crunchier the granola will be.) Remove from oven and place on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, add the dried fruit(s), and store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.
Serve plain or with milk and fresh fruit.
Makes about 10 cups.


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