INGREDIENTS
12 cups rolled oats
1 1/2 cups pumpkin seeds
1 1/2 cups walnuts, broken into desired size
1 1/2 cups sliced almonds
1 cup peanuts, halved if desired
1 cup sunflower seeds
1 cup sesame seeds
1 cup unsweetened dried coconut shreds or flakes
1 cup flax seed, ground into meal (I use a blender about 1/3 cup at a time)
1 cup hemp hearts
1/2 cup coconut oil
1 cup honey
1/8 cup (2 Tbsp) vanilla
6 Tablespoons molasses
Raisins, if desired
DIRECTIONS
1. Preheat oven to 275*. (Can use convection oven at 250.)
2. Stir well all dry ingredients in a VERY large bowl.
3. In a 2-cup glass measuring cup, melt the coconut oil.
4. Add the honey and vanilla.
5. Fill to the 2 cup line with molasses
6. Thoroughly mix liquids and then stir into dry ingredients.
7. Keep stirring until all lumps disappear.
8. Divide mixture onto 2 cookie sheets, spreading out evenly.
9. Place in oven on 2 separate racks. Bake 20 minutes.
10. Take out top rack of granola, close oven and stir around completely bringing granola from edges and corners into center. Spread out evenly again.
11. Take out bottom rack of granola and place the already stirred cookie sheet on the bottom rack. Close oven.
12. Stir 2nd sheet of granola as described above and place on the top rack.
13. Bake 20 more minutes.
14. Repeat stirring process.
15. Bake another 20 minutes for a total of 60 minutes.
16. Return granola to large bowl.
17. Add any other ingredients as desired.
18. Stir occasionally until granola is completely cool.
19. Store in an airtight container.
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Saturday, April 14, 2018
Original Super Granola
12 cups rolled oats
1 cup sunflower seeds
1 cup flax seed, ground into meal
1 cup peanuts
1/2 cup unsweetened dried coconut shreds or flakes
1/2 cup sesame seeds
1/2 cup coconut, olive or avocado oil
1 cup honey
1/4 cup molasses
1/8 cup (2 Tbsp) vanilla
Preheat oven to 275*.
Stir well all dry ingredients in a VERY large bowl.
Measure liquids into a 2 cup measuring cup.
Thoroughly mix liquids and then stir into dry ingredients. Keep stirring until all lumps disappear.
Divide onto 2 cookie sheets, spreading out evenly.
Place in oven on 2 separate racks. Bake 20 minutes.
Take out top rack of granola and stir around completely bringing granola from edges and corners into center. Spread out evenly again.
Take bottom rack of granola and place the already stirred cookie sheet on the bottom rack. Close oven.
Stir 2nd sheet of granola and place on the top rack.
Bake 20 more minutes.
Repeat stirring process and bake another 20 minutes for a total of 60 minutes.
Return granola to large bowl. Add any other ingredients you would like-fruits, nuts, seeds, etc.
Stir occasionally until granola is completely cool.
Store in an airtight container.
1 cup sunflower seeds
1 cup flax seed, ground into meal
1 cup peanuts
1/2 cup unsweetened dried coconut shreds or flakes
1/2 cup sesame seeds
1/2 cup coconut, olive or avocado oil
1 cup honey
1/4 cup molasses
1/8 cup (2 Tbsp) vanilla
Preheat oven to 275*.
Stir well all dry ingredients in a VERY large bowl.
Measure liquids into a 2 cup measuring cup.
Thoroughly mix liquids and then stir into dry ingredients. Keep stirring until all lumps disappear.
Divide onto 2 cookie sheets, spreading out evenly.
Place in oven on 2 separate racks. Bake 20 minutes.
Take out top rack of granola and stir around completely bringing granola from edges and corners into center. Spread out evenly again.
Take bottom rack of granola and place the already stirred cookie sheet on the bottom rack. Close oven.
Stir 2nd sheet of granola and place on the top rack.
Bake 20 more minutes.
Repeat stirring process and bake another 20 minutes for a total of 60 minutes.
Return granola to large bowl. Add any other ingredients you would like-fruits, nuts, seeds, etc.
Stir occasionally until granola is completely cool.
Store in an airtight container.
Friday, April 13, 2018
Sour Cream Cornbread
1 C. whole Einkorn or spelt flour
3/4 C. yellow cornmeal
3 TBsp honey or coconut palm sugar (try 2 Tbsp)
2 tsp. baking powder (minus 1/8-1/4 tsp for higher elevation)
1/2 tsp. baking soda
3/4 tsp. salt
1 C. whole fat sour cream (try whole milk yogurt)
1/4 C. almond milk or whole milk
2 TBsp avocado or coconut oil (avocado is easier as it is already liquid)
1 egg, beaten
1. Preheat oven to 425 degrees.
2. In a medium size bowl, mix together flour, corn meal, sweetener (if using a dry sweetener), baking powder, baking soda, and salt.
3. Set aside.
4. In a 2 or 4 cup measuring cup, blend together milk, sour cream (or yogurt), oil, honey (if this is your choice of sweetener) & egg.
5. Stir wet ingredients into dry ingredients just enough to blend well.
6. Pour into a greased 8" x 8" pan.
7. Bake about 20 minutes or until done.
This also works in a 7 x 11” pan, and baked in a convection oven. I preheated the oven to 415 F, then immediately turned it down to 400 F. Again, this was in a convection oven.
3/4 C. yellow cornmeal
3 TBsp honey or coconut palm sugar (try 2 Tbsp)
2 tsp. baking powder (minus 1/8-1/4 tsp for higher elevation)
1/2 tsp. baking soda
3/4 tsp. salt
1 C. whole fat sour cream (try whole milk yogurt)
1/4 C. almond milk or whole milk
1 egg, beaten
1. Preheat oven to 425 degrees.
2. In a medium size bowl, mix together flour, corn meal, sweetener (if using a dry sweetener), baking powder, baking soda, and salt.
3. Set aside.
4. In a 2 or 4 cup measuring cup, blend together milk, sour cream (or yogurt), oil, honey (if this is your choice of sweetener) & egg.
5. Stir wet ingredients into dry ingredients just enough to blend well.
6. Pour into a greased 8" x 8" pan.
7. Bake about 20 minutes or until done.
This also works in a 7 x 11” pan, and baked in a convection oven. I preheated the oven to 415 F, then immediately turned it down to 400 F. Again, this was in a convection oven.