Food recipes
Homemade Granola
Homemade Granola Ingredients: oats wheat germ, crude seeds, sunflower seed kernels, dried nuts, almonds seeds, sesame seeds, whole, dried spices, cinnamon, ground spices, nutmeg, ground honey butter, without salt shor...
Homemade Granola
Ingredients:
oats
wheat germ, crude
seeds, sunflower seed kernels, dried
nuts, almonds
seeds, sesame seeds, whole, dried
spices, cinnamon, ground
spices, nutmeg, ground
honey
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cranberries, dried, sweetened
Directions:
Heat oven to 300 degrees.
Line 3 baking sheets with parchment.
In a very large bowl (or 2 large bowls), toss together dry ingredients.
In a small bowl, whisk together liquid ingredients.
Combine dry ingredients and liquid ingredients and stir well.
Spread mixture onto 2 baking sheets.
Bake until golden brown, 30 to 40 minutes.
Transfer to a wire rack to cool.
Cool only 10 to 20 minutes, until possible to touch with hands.
If cool too long, it sticks to the paper and becomes hard.
While granola cools, toast coconut.
Increase oven temperature to 350 degrees.
Spread coconut on top of one baking sheet.
Bake 3 to 5 minutes until toasted light brown.
Transfer immediately to a large flat plate to cool.
When granola is cool enough to handle, place granola, coconut and dried fruit in a very large bowl, break-up and blend with your hands.
Finish cooling before storing in an airtight container.
Ingredients:
oats
wheat germ, crude
seeds, sunflower seed kernels, dried
nuts, almonds
seeds, sesame seeds, whole, dried
spices, cinnamon, ground
spices, nutmeg, ground
honey
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cranberries, dried, sweetened
Directions:
Heat oven to 300 degrees.
Line 3 baking sheets with parchment.
In a very large bowl (or 2 large bowls), toss together dry ingredients.
In a small bowl, whisk together liquid ingredients.
Combine dry ingredients and liquid ingredients and stir well.
Spread mixture onto 2 baking sheets.
Bake until golden brown, 30 to 40 minutes.
Transfer to a wire rack to cool.
Cool only 10 to 20 minutes, until possible to touch with hands.
If cool too long, it sticks to the paper and becomes hard.
While granola cools, toast coconut.
Increase oven temperature to 350 degrees.
Spread coconut on top of one baking sheet.
Bake 3 to 5 minutes until toasted light brown.
Transfer immediately to a large flat plate to cool.
When granola is cool enough to handle, place granola, coconut and dried fruit in a very large bowl, break-up and blend with your hands.
Finish cooling before storing in an airtight container.