Preheat oven to 375ºF. In a large bowl, combine the oats,
coconut, sunflower and sesame seeds, and almonds. In a
separate bowl, stir together the barley malt, oil, syrup, all of
the extracts, and salt. Add the wet mixture to the dry mixture
and mix together well.
Spread the combined mixture onto a large baking sheet and
bake for 50 minutes, or until the mixture is lightly browned. I
recommend checking on it every twenty minutes or so and
pulling it out to stir it. The barley malt actually can burn
really easily so it needs to be babysat a bit when it's in
the oven. Let cool for 30 minutes. (Granola will darken
and harden as it cools).
Mix in the raisins and serve immediately or store in an
airtight, sealable container.
This granola is totally worth going out
and getting the strange ingredients it uses that
you won't have. You can keep the barley malt for a l
ong time in the back of the fridge for the next time you
make the granola.
My friend Sandy Garcia brought some of this granola
for Tina and me when Luke was first born. We lived on
it for a couple of days and we were hooked. Sandy gives a
little bag of it out to all the faculty at Watkinson every
Christmas and it's a wonderful gift I always look forward to.
Sandy is a Kripalu-certified yoga teacher and frequently
takes retreats at this great Berkshires yoga center,
as do Tina and I.
I eat this granola mixed into yogurt, sprinkled on top
of ice cream, and also sometimes just like a cereal.