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Old 09-09-2009, 12:37 PM   #1
I can do this!
beachgal's Avatar
Join Date: Apr 2004
Location: Upstate NY
Posts: 7,139

Height: 5'11"

Talking Lisa B.'s Fantastic Granola, SBD Style

The wife of one of DH's fraternity brothers gave me this recipe for granola. She said it's amazing, and the fact that her DH and his male friends concurred made me a believer! I messed with it to make it SBD-friendly and found that it was perfect! Hope you like it as much as I do!

Keep in mind that this makes enough granola to last DH and myself at least 3-4 weeks. It's a LOT!

This is the recipe as Lisa gave it to me; I've added suggested substitutions in red.

4 Cups Old Fashioned Rolled Oats
2 Cups Puffed Brown Rice [Our Wal*Mart has these, otherwise, I use Organic puffed Kamut]
3/4 cup wheat Bran
1/2 cup raw wheat germ
3 Tablespoons raw sunflower seeds
3 Tablespoons Chopped Walnuts (or any nuts: I have used Pecans, Almonds, etc)
1/4 cup fat free dry milk
3/4 cup dark honey (Or whatever honey you like!) [I used 1/4 cup agave nectar, 1/4 cup Splenda, 1/8 cup erythritol, and 1/8 cup SF maple syrup]
1/3 cup Olive Oil
1 Teaspoon Vanilla Extract (the real stuff!)
1/2 teaspoon Pure almond extract
1 Cup dried fruit - Although I do more like 1-2 cups..Apricots, Cherries, Cranberries Blueberries, Peaches, you know - whatever you like. I do spend some time to chop it small (You know- some in every bite of granola then...) [use any dried fruit that is free from added sugar. Apricots are especially good.]

* Preheat Oven to 250*

* Mix all the dry ingredients in big bowl

* In small saucepan stir honey and oil until blended-but don't boil (If you do it is not the end of the universe!) Stir in the 2 extracts. Pour over dry mixture and mix well. It is kind of like folding in egg whites...it looks like it will never combine and then it does...

* Put this mixture on 2 cookie sheets. [I lined mine with Reynolds Non-Stick foil] Bake 1 hour, stirring every 20 min. Add the berries/fruit last 10 min of baking (Will get it slightly caramelized, but not really cooked).

*Cool on cookie sheet.

*Store in airtight containers, they say in the fridge. Mine never makes it to the fridge- everyone I know eats it and then it is gone...lol.. [I've been storing mine in an airtight container in the cool pantry and it's been fine.]
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