Recipe provided by Brittany Lyons
Makes 16 cups
4 cups toasted whole grain cereal (such as Muesli)
3 cups old-fashioned oats
1 cup chopped walnuts
1 cup sliced almonds
1/4 cup chopped hazelnuts
1/2 cup honey
1/4 cup vegetable oil
1/3 cup dried blueberries
1/3 cup dried sweetened cranberries
1/3 cup golden raisins
1 tsp ground cinnamon
Preheat oven to 275. Mix cereal, oats, walnuts, almonds and hazelnuts in large bowl. Bring honey and oil just to boil in small saucepan; drizzle over cereal mixture and toss to coat evenly. Spread mixture onto large rimmed baking sheet. Bake until golden brown and dry, stirring every 15 minutes, about 1 hour 30 minutes. Scatter dried fruit over. Sprinkle cinnamon over and toss to incorporate evenly. Cool granola completely in pan on rack, stirring occasionally to prevent clumping.
Showing posts with label snack. Show all posts
Showing posts with label snack. Show all posts
Friday, January 8, 2010
Monday, November 16, 2009
Erin's Granola
(friend Erin's Recipe)
1 ½ cups rolled oats
1/3 cup walnuts, chopped very fine (or pecans)
1 cup dried fruit, diced into small pieces (apricots, raisins, blueberry or cranberry)
½ cup almond meal (or you could sub whole wheat flour)
2 TB sesame seeds, preferably unhulled
2 TB sunflower seeds
1 egg
¼ c canola oil
¼ c honey or agave nectar
¼ tsp cinnamon
½ tsp vanilla extract
In a large bowl stir together dry ingredients. You can use a single kind of fruit or a combo of 2 or more. In a separate bowl whisk wet ingredients. Add to dry ingredients and stir until covered. Line a 8 x 8 baking dish with foil and spray with cooking spray. Spread granola in dish and cook for 30 min on 350. Check halfway thru and if the top is browning, cover with foil for the remainder of cooking time. Let cool and cut into bars or crumble.
1 ½ cups rolled oats
1/3 cup walnuts, chopped very fine (or pecans)
1 cup dried fruit, diced into small pieces (apricots, raisins, blueberry or cranberry)
½ cup almond meal (or you could sub whole wheat flour)
2 TB sesame seeds, preferably unhulled
2 TB sunflower seeds
1 egg
¼ c canola oil
¼ c honey or agave nectar
¼ tsp cinnamon
½ tsp vanilla extract
In a large bowl stir together dry ingredients. You can use a single kind of fruit or a combo of 2 or more. In a separate bowl whisk wet ingredients. Add to dry ingredients and stir until covered. Line a 8 x 8 baking dish with foil and spray with cooking spray. Spread granola in dish and cook for 30 min on 350. Check halfway thru and if the top is browning, cover with foil for the remainder of cooking time. Let cool and cut into bars or crumble.
Sunday, August 31, 2008
Hot Mustard
Ingredients:
1/2 Cup Dry Mustard (or one 2 oz. can Coleman's)
1 Cup Sugar
2/3 Cup Vinegar
3 Eggs
Directions:
In a sauce pan whisk together the dry ingredients until well blended. In a separate bowl mix the eggs and vinegar thoroughly. Add the liquid to the mustard mixture and whisk until completely blended (no lumps). Slowly cook over low heat for about 10 minutes, stirring constantly with a wooden spoon. Remove from heat as soon as it starts to boil. Cook slowly so eggs do not overcook.
Once thickened, transfer to a glass bowl to cool.
Serve warm or cold.
Keeps in refridgerator for about a month.
1/2 Cup Dry Mustard (or one 2 oz. can Coleman's)
1 Cup Sugar
2/3 Cup Vinegar
3 Eggs
Directions:
In a sauce pan whisk together the dry ingredients until well blended. In a separate bowl mix the eggs and vinegar thoroughly. Add the liquid to the mustard mixture and whisk until completely blended (no lumps). Slowly cook over low heat for about 10 minutes, stirring constantly with a wooden spoon. Remove from heat as soon as it starts to boil. Cook slowly so eggs do not overcook.
Once thickened, transfer to a glass bowl to cool.
Serve warm or cold.
Keeps in refridgerator for about a month.
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