CRUNCHY GRANOLA – 48 (1/2 cup) servings
10 cups organic rolled oats
2 cups unsweetened coconut
2 cups oat bran (or wheat germ)
2 cups chopped walnuts or pecans
2 cups slivered almonds
1 1/2 cups roasted pumpkin seeds
1 1/2 cups roasted sunflower seeds
2 cups buckwheat flakes ( I rolled 2 cups organic buckwheat groats)
1 cup sesame seeds
Measure the above ingredients into a large bowl.
3/4 cup MCT oil or avocado oil
1 1/2 cups honey (melted)
2 tablespoons vanilla
Add and mix the above into the seeds.
Sprinkle the following over everything and mix in well:
1 teaspoon Himalayan salt
2 Tablespoons cinnamon
1 1/2 teaspoons ginger powder
Spread this into 2 large baking pans or roasters. Bake at 300 ° F for 20 minutes on 2 racks in a convection oven or bake both pans separately in a regular oven. Mix the ingredients and bake another 20 minutes. Mix once more and bake another 15 minutes, or until lightly browned on top.
Allow to become cold, package them in closed containers and refrigerate or freeze.
To enjoy, put 1/2 cup granola into a cereal bowl, top with crushed flax and hemp seeds and then a milk (dairy or other) of choice or a half cup of unsweetened juice.
I mix together some of my canned unsweetened apple juice, choc-cherry juice and nanking cherry juice; add a cup of beet juice and this is what I have on my cereal instead of milk. The apple juice seems to provide enough sweetening so I need not add any. Enjoy Winnie!