Almond-Flax Granola

 
4 cups rolled oats
1 cup raw wheat germ
1 cup sliced almonds
1 cup raw sunflower seeds
1/2 cup flax seeds
1 1/2 t. cinnamon
1 1/2 t. ground ginger
1/4 t. ground nutmeg
1/2 cup apple juice
1/4 cup blackstrap molasses
1/4 cup safflower oil
1 t. vanilla
1 t. almond extract
 

Line two cookie sheets with pieces of parchment paper and set aside. In a large bowl, place the rolled oats, wheat germ, almonds, sunflower seeds, flax seeds, cinnamon, ginger, and nutmeg, and toss well to combine. In a small bowl, place the remaining ingredients, and stir well to combine. Pour the wet ingredients over the dry ingredients and stir well to thoroughly moisten the dry ingredients. Transfer the granola mixture to the prepared cookie sheets, evenly dividing it between the two pans, and spreading it to form a single layer. Bake at 300 degrees for 20 minutes.

Remove the cookie sheets from the oven, stir the granola mixture, spread it out to form a single layer again, and bake the granola mixture an additional 20 minutes. Remove the cookie sheets from the oven, stir the granola mixture, spread it out to form a single layer again, switch the placement of the cookie sheets on the racks, and bake the granola mixture an additional 20 minutes. Repeat the stirring and spreading procedure, as needed, until the granola mixture is dry and golden brown. Remove the cookie sheets from the oven and set the granola aside to cool completely. Transfer the granola to an airtight container and can store at room temperature for 4-6 weeks.

**Note: for a wheat-free variation, oat bran can be substituted for the wheat germ in the recipe. Also dried fruits of choice may be added to cooled granola before storing.

Yield: 2 Quarts

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett