Maple-Walnut Granola
Instructions:
1/2 c. maple syrup, 1 c. dates, 1/4 c. tahini, 1 1/4 tsp. salt, 2 tsp. vanilla 2 tsp. maple extract, 3/4 c. water POUR over: 8 c. rolled oats, 1 c. flaked coconut , 1 c. walnut or pecan meal 1/2–1 c. chopped walnuts or pecans, 1/4 c. whole wheat flour
This is NOT your Low–Cal variety, but it is delicious! WHIZ in blender. STIR until well coated. BAKE at 225° for about 2 hours or until crisp. STIR every 45 minutes. Coconut and extra walnuts may be omitted for lower fat granola. It’s best to use whole nuts and grind to a meal rather than buying nut meal, which may be rancid.
This is NOT your Low–Cal variety, but it is delicious! WHIZ in blender. STIR until well coated. BAKE at 225° for about 2 hours or until crisp. STIR every 45 minutes. Coconut and extra walnuts may be omitted for lower fat granola. It’s best to use whole nuts and grind to a meal rather than buying nut meal, which may be rancid.