Thursday, March 22, 2012

Roxanne's Granola

This recipe was given to me by a gluten-sensitive co-worker several years ago - I believe she modified it from a Rose Reisman recipe.

Makes 16 servings

4 cups combination of flakes of choice (oat, soy, kamut, rice)
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 tablespoon vegetable oil
1/4 cup orange juice
2 tablespoons honey or maple syrup

Optional Additions:

1/2 cup chopped nuts of choice
1/4 cup flax seeds
1/4 cup chia seeds
1/4 cup goji berries, chopped
1/4 cup dried apricots, chopped
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup dates, chopped
1/2 cup coconut flakes

Preheat the oven to 300 F. Line two baking sheets with parchment paper or Silpat.

Combine the flakes, cinnamon, ginger, oil, orange juice, sweetener and nuts in a large bowl. Mix well.

Spread out on the prepared baking sheets. Bake for 35 minutes, stirring occasionally.

Add the dried fruit and any other additions of your choosing. Allow to cool completely and store in an air tight container.


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