Ingredients: |
Ingredients: 6 cups rolled oats
2 cups shredded coconut
2 cups sunflower seeds
2 cups chopped almonds
3/4 cup barley malt
2/3 cup canola oil
1 and 1/4 cups pure maple syrup
1 tbsp pure vanilla extract
1 tbsp pure almond extract
1/4 tsp pure maple extract
1/2 tsp salt
1 1/2 cup raisins, apricots, cranberries
|
Directions: |
Directions:Preheat oven to 350ºF. (Convection oven 300 degrees.
In a large bowl.combine the oats,
coconut, sunflower 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 . Keep an even thickness all the way to the edges. Bake for 50 minutes, or until the mixture is lightly browned. Watch every 5 minutes after the first 20 minutes.
The barley malt actually can burn really easily so it needs to be babysat a bit when it's in the oven.
Add the fruit when finished baking and stir in. I have also added some Lemon zest while the mixture was still hot.
|
Personal
Notes: |
Personal
Notes: 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.
Good stuff!
|
This recipe for Kripalu Granola is from