Nut & Seed Granola
I really like Amanda Soule’s website, soulemama dot
com. Her way of doing things reminds me
of how I did (or dreamed of doing) things when my children were little. This granola is a favorite of theirs for
eating or gifting.
She uses this recipe from Feeding the Whole Family: Cooking with Whole Foods
by Cynthia Lair (shared with permission)
3 C
rolled oats
½ C
sesame seeds
½ C
sunflower seeds
½ C
pumpkin seeds
½ C
almonds, chopped
1 C
whole-wheat pastry flour
½ tsp
cinnamon
pinch sea
salt
1/3 C
cold-pressed vegetable oil (we like to use coconut, though all wet ingredients
need to be at room temperature to do so)
1/3 C
brown rice syrup or maple syrup
¼ C apple
or orange juice (in a pinch, most other juices have worked for us too)
1 tsp
vanilla
¼ tsp
almond extract
- Preheat
oven to 300º F. In a large mixing bowl, combine oats, seeds, almonds,
flour, cinnamon and salt; mix well.
- In a
separate bowl, combine oil, syrup, juice and extracts. Slowly pour wet
ingredients over dry ingredients, using a spatula to fold and evenly coat
the dry mixture with the wet. Spread on a cookie sheet or in a shallow pan
and bake. Turn granola every 15 or 20 minutes so that it toasts evenly.
Bake until granola is dry and golden (45-60 minutes). Store in an airtight
jar.
- I
always double the recipe (I have four children. I double everything),
which fills a one gallon jar and lasts us almost one week. For
making and sharing as a gift, a double batch fits nicely inside two
half-gallon mason jars.
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