HONEY ALMOND GRANOLA:
This great start to the day is packed with whole grains, protein-rich nuts and seeds, and can be modified for your favourite ingredients. I started making it while living in the UK in the early 1990s, where hazelnuts and brazil nuts were more readily available than the almonds and other seeds here in Canada. So, use what you like and what's available:
Pre-roast almonds/nuts/seeds for about 10 minutes at 300 degrees to remove raw taste. Chop (or blend in food processor) to desired consistency for granola. Mix all dry ingredients in a large bowl. Mix oil and honey in a pot and heat on the stove until the honey has melted (don't let it boil). Remove from heat and stir in the vanilla extract. Pour over dry ingredients and mix until thoroughly moistened.
Turn out onto cookie sheets or roasting pans and bake at 250 degrees until toasted and golden brown (usually 1-2 hours), stirring every 10 or 15 minutes to prevent edges from getting too dark. Let cool before putting into containers and storing (I usually bake it in the evening and leave it in the oven overnight to continue to dry and get crunchy). You may wish to add organic raisins, dried cranberries, or other favourite dried fruit to the granola before storing. (Bijal from London added goji berries, yum!) Recipe makes 4.25 litres and stores well.
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