| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
Chocolate, Low-fat, Snacks, Grains |
20 |
Servings |
INGREDIENTS
| 10 |
c |
Rolled oats |
| 1/2 |
c |
Unsweetened cocoa powder |
| 1 |
ts |
Salt |
| 1 |
c |
Honey |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Mix dry ingredients. Add honey and vanilla and work this mixture with your
*hands* until it's all evenly mixed.
Spread it all out on a large cookie sheet and bake for 30 minutes, taking
it out every five minutes to stir it around.
If you live in a humid climate like I do, you'll want to put it in an
airtight container shortly after taking it out of the oven, so it stays
very crunchy.
NOTES : You can add 1/2 tsp of coconut extract or almond extract. robably
also be good
Recipe by: Net
Posted to JEWISH-FOOD digest by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on May 12, 98
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