Food recipes
Flax and Pecan Granola
Flax and Pecan Granola Ingredients: nuts, pecans oats shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) seeds, pumpkin and squash seeds, whole, roasted, without salt seeds, flaxseed su...
Flax and Pecan Granola
Ingredients:
nuts, pecans
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, flaxseed
sugars, brown
salt, table
syrup, maple, canadian
vanilla extract
oil, canola
raisins, seeded
Directions:
Preheat the oven to 300F (150C, or gas mark 2).
Grease 2 rimmed baking sheets and set aside.
In a large bowl, combine the pecans, oats, coconut, pepitas, flaxseed meal, brown sugar, salt, maple syrup, vanilla, and canola oil.
Stir to coat all of the ingredients well with the maple syrup.
Pour onto the greased baking sheets and spread into an even layer.
Bake for 40 minutes, stirring occasionally to prevent over-browning of the granola at the edges.
Remove the granola from the oven, stir in the raisins, and let cool.
Store in an airtight container for up to 2 weeks.
Ingredients:
nuts, pecans
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, flaxseed
sugars, brown
salt, table
syrup, maple, canadian
vanilla extract
oil, canola
raisins, seeded
Directions:
Preheat the oven to 300F (150C, or gas mark 2).
Grease 2 rimmed baking sheets and set aside.
In a large bowl, combine the pecans, oats, coconut, pepitas, flaxseed meal, brown sugar, salt, maple syrup, vanilla, and canola oil.
Stir to coat all of the ingredients well with the maple syrup.
Pour onto the greased baking sheets and spread into an even layer.
Bake for 40 minutes, stirring occasionally to prevent over-browning of the granola at the edges.
Remove the granola from the oven, stir in the raisins, and let cool.
Store in an airtight container for up to 2 weeks.