Friday, March 16, 2012

Wholesome Eats - 3


My wife came home last week with a half gallon of delicious raspberry honey from Honey House Farms in Brush Prairie. We usually grab a quart, but decided it was time for a big batch of granola - and maybe some more bars for the freezer. If you like the sound of a bowl full of homemade granola and cold milk, give this recipe a try. It's our favorite - after years of testing.  :) 

INGREDIENTS

2 cups gluten-free rolled oats not instant
1/2 cup chopped cashews
1 cup peanuts or slivered almonds
1/4 cup sesame seeds
1/4 cup flax seeds
1/2 cup toasted, unsalted sunflower seeds
1/2 cup coconut  I always use unsweetened, but you can go for the sweetened kind if you'd like
1/2 cup raisins
1/2 cup dried fruit (dried apricots, craisins and dried apple)
scant 1/4 cup coconut or almond oil  butter works too
1/2 cup local honey




DIRECTIONS

Mix the first 7 ingredients in a large bowl.

Measure oil into the measuring cup and swirl it around before pouring into bowl.

Then measure out the honey in the same, unwashed cup. The oil will help the honey exit the cup.

Toss everything together until evenly coated and then pour out into a baking pan. I use a large roasting pan, as it keeps everything contained while turning. A cookie sheet with a lip also works, but you have to stir it slightly more carefully if you use that.

Bake at 300 degrees for 30 minutes, turning it with a spatula every ten minutes or so. You want everything to be an even golden brown.

When it is finished cooking, return the baked granola to the mixing bowl, add the raisins and fruit and stir to combine. Stir gently several times as it cools, so that it doesn't clump together too much.

*If you like your granola to be slightly clumpy, use about 1/4 c more honey than the recipe calls for, and stir only enough while it cools to break it up to your preference. 
This recipe stores well in an airtight jar, or in a ziplock/sealed glass pyrex bowl in the freezer.

Enjoy!