Homemade granola is one of my very favorite health foods for many reasons you will read below. It is something the allergic person can closely regulate by making modifications to the recipe. This recipe is perfect because it is cheap, healthy, can be organic and pure, makes a lot, and stores well. It’s a great food to stock in the house for hungry teenagers.
Why do I use the ingredients I use? Well, let me tell you…
From the Kitchen of Denice Moffat
11 cups rolled Spelt, Kashi, or Oats (not instant)
2 cups shredded coconut (the organic kind may not have sulfites in it)
2 cups Wheat Germ
½ cup Spelt, Rice, Oat or Buckwheat flour
1 Tablespoon Celtic Sea Salt (it should be pink or gray…it it’s white there are no extra minerals in it. )
2 cups raw almonds or cashews
1 cup raw sunflower seeds
1 cup raw sesame seeds
¾ cup raw flax seed
1 cup raw hulled pumpkin seeds
Mix the above in a large bowl then pour the following on top and mix in after first blending together:
¾ cup almond, apricot, or Udo’s Choice oil
½ cup brown sugar
1/3 cup blackstrap molasses
1 ½ cups honey
¾ cup water
1 Tablespoon vanilla
2 teaspoons almond extract
Divide mixture and spread onto two large cookie sheets. Bake at 250 degrees stirring every 20-30 minutes for 90 minutes or until edges start to turn brown. Turn off oven and let the granola sit in the closed oven overnight to finish drying out.
Add dried fruit of your choice before packaging. I use Cranberries, raisins, dried apricot, dried cherries, banana chips or apple chips.
Store in airtight containers. I use ZipLock baggies. Makes 2 gallons.
Dr. Denice Moffat is a practicing naturopath, medical intuitive, and veterinarian working on the family unit (which includes humans and animals) through her phone consultation practice established in 1993. She has a content-rich website at http://www.NaturalHealthTechniques.com and free monthly newsletter. For other healthy recipes, go to: http://www.naturalhealthtechniques.com/Recipes/recipes1.htm