| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Fruits |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Old-fashioned or quick-cooking rolled oats |
| 1/2 |
c |
Triticale flakes |
| 1/2 |
c |
Rye flakes |
| 1/2 |
c |
Wheat flakes |
| 3/4 |
c |
Wheat germ |
| 1 |
c |
Shredded coconut |
| 3/4 |
c |
Shelled raw or toasted sunflower seeds |
| 1 1/2 |
c |
Finely chopped mixed nuts |
| 1/2 |
c |
Sesame seeds; if desired |
| 1/4 |
c |
Packed dark brown sugar; (up to 1/2) |
| 3/4 |
c |
Water |
| 3/4 |
c |
Vegetable oil |
| 1/4 |
c |
Honey |
| 1/4 |
c |
Molasses |
| 3/4 |
ts |
Salt |
| 1 |
ts |
Ground cinnamon |
| 1 1/2 |
ts |
Vanilla extract |
| 2 |
c |
Raisins; chopped dates or other dried fruit, if desired |
INSTRUCTIONS
Source: HP Books: More Make-A-Mix Cookery
You will find triticale, rye and wheat flakes in many supermarkets and
health foods stores.
Preheat oven to 300 degrees F (150 degrees C). In a large bowl combine
oats, triticale flakes, rye flakes, wheat flakes, wheat germ, coconut,
sunflower seeds, nuts and sesame seeds, if desired. Stir until evenly
distributed. In a medium saucepan, combine brown sugar, water, oil, honey,
molasses, salt, cinnamon and vanilla. Heat and stir until sugar is
dissolved. Do not boil. Pour syrup over oats mixture. Stir with a large
wooden spoon until syrup coats other ingredients. Spread mixture in two 13
x 9 " baking pans or onto 2 large baking sheets with raised sides. Bake
20-30 minutes in preheated oven, stirring occasionally. Bake 10 minutes
longer for a crunchier texture. Cool on racks. Stir in raisins, chopped
dates or other dried fruit, if desired. Spoon into a 10-cup container with
a tight-fitting lid. Seal container. Label with date and contents. Store in
a cool, dry place. Use within 6 months. Makes about 10 cups GRANOLA MIX.
Posted to JEWISH-FOOD digest by shalom4u@juno.com (John C Keith) on Jun 1,
1998
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