GRANOLA"There are many recipes for granola. This one does not contain any added oil, but includes a wonderful array of grains, nuts, and seeds - a veritable treasure-house of natural oils, minerals, and vitamins! You can simplify the recipe by increasing the quantities of some ingredients if you do not have others. Granola can be made in advance and stored in an airtight container in a cool place (not the refrigerator) for several weeks."
1/2 cup maple syrup
1/2 cup hot water
1/2 teaspoon vanilla extract
3 3/4 cups rolled oats
5 cups rye, millet, or wheat flakes
8 1/2 tablespoons wheat germ or bran
3/4 cup hazelnuts, almonds, or any other nuts
1 cup sunflower seeds
1/3 cup sesame seeds
1/2 cup golden raisins or raisins
1/3 cup chopped dates or other dried fruits (optional)
Heat the oven to 250 degrees F.
Combine the maple syrup, hot water, and vanilla extract.
Mix the grains, nuts, and seeds in a large mixing bowl. Stir in the maple syrup and vanilla solution and mix thoroughly. Spread out the mixture on a lightly greased baking sheet.
Bake in the oven for about 1 hour, stirring three or four times to prevent it from burning. The granola is ready when it is lightly brown.
Mix the granola with the dried fruit while still warm, breaking up the larger chunks as you do so. Leave to cool and then store in airtight containers.
To serve, simply add some milk, yogurt, or soy milk.
VARIATION:At our Yoga Retreat on Paradise Island, Bahamas, we pick fresh coconuts off the trees. When opened, the coconut pulp is shredded and 2/3 cup (unpacked) is toasted along with the grain mixture. Sweetened dried coconut can be used as a variation. If adding coconut, the liquid sweetener can be reduced.
Makes 12 to 16 servings
Source:
The Yoga Cookbook: Vegetarian Food for Body and Mind, Recipes from The Sivanda Yoga Vedanta Centers