Tuesday, October 6, 2009

Macrobiotic Granola

5 cups rolled oats
· 1/2 cup raw sunflower seeds
· 1/2 cup raw pumpkin seeds

· ½ cup sesame seeds
· 1 cup pecan or walnut pieces
1 cup unsweetened shredded coconut
· ¼ cup ground flax seed
2 pinches sea salt

· 1 teaspoon cinnamon
· ½ teaspoon cardamom
· 1 tablespoon vanilla extract
· 2/3 cup unrefined sesame oil
· 1/2 cup brown rice syrup
· 1/2 cup maple syrup
or agave nectar
· 11/2 cups dried unsweetened blueberries, currants, or golden raisins (optional)


Preheat oven to 300’

Grind 1 cup of the oats in a food processor for about 45 seconds, or until they become small flakes. In a large mixing bowl, stir together seeds, nuts, oats, salt and spices.
Stir together wet ingredients and fold into dry ingredients until well combined. Spread on two large baking trays.

Bake for 35-45 minutes. Stir every 10 minutes for the first 30 minutes, then stir every 5 minutes until done. Halfway through baking, turn trays and switch racks in the oven. Granola should be uniformly golden brown, but it will still be sticky when you take it out of the oven.
Cool thoroughly on the trays, stirring occasionally.

Add dried fruit if desired, and store granola in airtight containers.

Makes about 2 quarts

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