Sunday, October 14, 2007


Granola lends itself to experimentation. Substitute, play around, and enjoy!

Today I doubled the recipe, used maple syrup, millet, and 1.5 cups each pumpkin and sunflower seeds.

1/2 cup tahini
1/2 cup honey or maple syrup
1/2 cup water
2 tsp vanilla
6 cups rolled oats
1 cup unsalted mixed nuts
1/2 cup mixed seeds
1 cup shredded unsweetened coconut OR millet

Roast oats (and millet if using) on baking sheets at 250 degrees for one hour.

Heat tahini, honey or maple syrup, water, and vanilla over low heat until melted.

Mix nuts, seeds, coconut (if using), and roasted grains in large bowl. Stir in liquid mixture until well combined.

Spread on baking sheets. Bake one hour at 250 degrees.

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