Food recipes
Healthy Granola
Healthy Granola Ingredients: shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) seeds, flaxseed oats seeds, flaxseed seeds, pumpkin and squash seeds, whole, roasted, without salt nuts,...
Healthy Granola
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, flaxseed
oats
seeds, flaxseed
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, almonds
apples, raw, with skin
syrup, maple, canadian
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
vanilla extract
cranberries, dried, sweetened
wheat germ, crude
Directions:
Heat oven to 350.
Place coconut on ungreased sheet, and toast until light golden, about 6 minutes.
Set aside to cool.
Reduce oven temperature to 300.
Lightly oil two baking pans.
In a large bowl, combine rolled oats, flaxseeds, wheat germ, pumpkinseeds, and almonds; set aside.
In a small saucepan, bring cider to a boil; cook until liquid has reduced to 1/2 cup, about 7 minutes.
Stir in oil, maple syrup, cinnamon, nutmeg, salt, and vanilla extract.
Remove pan from heat, pour liquid over oat mixture, and combine thoroughly.
Divide mixture between baking pans, and bake until golden brown, about 40 minutes, stirring every 15 minutes.
Transfer to wire rack to cool completely.
Transfer to a large bowl, and stir in dried cranberries and toasted coconut.
Store in an airtight container up to 2 weeks.
You may also add an optional 1/2 cup dried mission figs, quartered lengthwise.
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, flaxseed
oats
seeds, flaxseed
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, almonds
apples, raw, with skin
syrup, maple, canadian
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
vanilla extract
cranberries, dried, sweetened
wheat germ, crude
Directions:
Heat oven to 350.
Place coconut on ungreased sheet, and toast until light golden, about 6 minutes.
Set aside to cool.
Reduce oven temperature to 300.
Lightly oil two baking pans.
In a large bowl, combine rolled oats, flaxseeds, wheat germ, pumpkinseeds, and almonds; set aside.
In a small saucepan, bring cider to a boil; cook until liquid has reduced to 1/2 cup, about 7 minutes.
Stir in oil, maple syrup, cinnamon, nutmeg, salt, and vanilla extract.
Remove pan from heat, pour liquid over oat mixture, and combine thoroughly.
Divide mixture between baking pans, and bake until golden brown, about 40 minutes, stirring every 15 minutes.
Transfer to wire rack to cool completely.
Transfer to a large bowl, and stir in dried cranberries and toasted coconut.
Store in an airtight container up to 2 weeks.
You may also add an optional 1/2 cup dried mission figs, quartered lengthwise.