Food recipes
Low Fat Cranberry-Orange Granola With Coconut and Almonds
Low Fat Cranberry-Orange Granola With Coconut and Almonds Ingredients: oats seeds, flaxseed syrup, maple, canadian marmalade, orange butter, without salt shortening confectionery, coconut (hydrogenated) and or palm ke...
Low Fat Cranberry-Orange Granola With Coconut and Almonds
Ingredients:
oats
seeds, flaxseed
syrup, maple, canadian
marmalade, orange
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cranberries, dried, sweetened
Directions:
Preheat oven to 275.
Mix oats and flax seed in a large bowl.
Combine syrup, marmalade, butter, extract and salt.
Pour over oat mixture and stir until all oats are well coated.
Turn out into two parchment-lined baking sheets.
Bake for 30-45 minutes, stirring every 15 minutes, until oats are lightly browned.
Add almonds, stir, and bake 10 minutes more.
Add coconut, stir, and bake 10 minutes more.
Continue checking, stiring, and baking 5-10 minutes longer until almonds and coconut are toasted and oats are a rich golden brown.
Remove from oven and cool on baking pans.
Stir in cranberries and store in an airtight container for up to two weeks.
Ingredients:
oats
seeds, flaxseed
syrup, maple, canadian
marmalade, orange
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cranberries, dried, sweetened
Directions:
Preheat oven to 275.
Mix oats and flax seed in a large bowl.
Combine syrup, marmalade, butter, extract and salt.
Pour over oat mixture and stir until all oats are well coated.
Turn out into two parchment-lined baking sheets.
Bake for 30-45 minutes, stirring every 15 minutes, until oats are lightly browned.
Add almonds, stir, and bake 10 minutes more.
Add coconut, stir, and bake 10 minutes more.
Continue checking, stiring, and baking 5-10 minutes longer until almonds and coconut are toasted and oats are a rich golden brown.
Remove from oven and cool on baking pans.
Stir in cranberries and store in an airtight container for up to two weeks.