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| Granola Mix
3 1/2 cups old-fashioned or quick cooking roll oats 1/2-cup triticale flakes 1/2-cup rye flakes 1/2-cup wheat flakes 3/4-cup wheat germ 1 cup shredded coconut 3/4 cup shelled raw or Toasted sunflower seeds 1 1/2 cups finely chopped mixed nuts 1/2-cup sesame seeds, if desired ? to 1/2 cup packed dark brown sugar 3/4-cup water 3/4-cup vegetable oil 1/4-cup honey 1/4-cup molasses 3/4-teaspoon salt 1-teaspoon ground cinnamon 1 1/2 teaspoons vanilla extract 2 cups raisins, chopped dates or other dried fruit, if desired Preheat oven to 300 degrees F (150 degrees C). In a large bowl combine oats, triticale flakes, rye flakes, wheat flakes, wheat germ, coconut, sunflower seeds, nuts and sesame seeds, if desired. Stir until evenly distributed. In a medium saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat and stir until sugar is dissolved. Do not boil. Pour syrup over oats mixture. Stir with a large wooden spoon until syrup coats other ingredients Spread mixture in two 13 x 9 " baking pans or onto 2 large baking sheets with raised sides. Bake 20-30 minutes in preheated oven, stirring occasionally. Bake 10 minutes longer for a crunchier texture. Cool on racks. Stir in raisins, chopped dates or other dried fruit, if desired. Spoon into a 10-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |