Sunday, May 16, 2010

Granola

Just finished a really fun Basic Glaze Workshop and Judy Taylor was in it. She made some really kick ass granola and was kind enough to share the recipe:

GRANOLA  (from Judy Taylor)

Preheat the oven to 325 degrees,

Mix the following:

12 to 14 heaping cups old fashioned rolled oats (NOT quick cooking)

2 cups walnuts, rough chopped

1 cup raw almonds, rough chopped

1 cup raw pumpkin seeds

1 cup whole flax seed (I use golden flax, it's in the baking section)

1 cup chopped pecans

1 cup wheat bran (baking section)

1 cup wheat germ

½ cup brewers yeast

½ cup sunflower seeds

Next mix :

2/3 cup canola oil, or a healthy blend oil, OR olive oil

½ cup maple syrup

1 cup honey (honey is a preservative, it will help keep the nuts)

1-2 cups pineapple, or orange/pineapple juice mix

Put in a pan that has room to bubble up, bring to a boil for just a couple of minutes, long enough to blend the ingredients.  Take off the burner and add a half teaspoon of cinnamon, a quarter teaspoon of nutmeg and a quarter teaspoon of cardamom.  Blend with a wisk.  Pour over oatmeal mixture and mix well.  Work it in with a stiff wooden spoon or spatula, making sure all the oatmeal mixture is wet.  Pour it our into a large baking/roasting pan  and put on the middle oven rack,  Check it every five minutes, stirring it away from the edges.  This is important.  Stay with it and stir it every five minutes.  Watch it and when it starts to brown, start tasting it to see when it taste done.   You may want to pour the mix into a cold pan upon removing it from the oven to keep it from burning.  Honey burns quickly!!!  

Next:  Add 1 cup golden raisins, 1 cup cranberries

Let cool completely and store in the refrigerator.  This is high cal, but nutrient dense.  I eat ½ cup with ½ cup fruit.

I never follow the recipe exactly – I use up what ever is at the end of a bag, or try something else.

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