A few years ago I decided to cut way back on the amount of wheat/gluten in our diet. As I began carefully reading the labels on canned and packaged foods, I was shocked to see how many of these products contained wheat or gluten, for example, I found it in the brand of ice cream we favored! Who would ever have thought wheat would be an additive in ice cream?
It was a given under this diet change breads and most cereals would be eliminated; one of the things I missed most was cereal, so I set about to find an acceptable substitute in granola. However, most of the recipes I tried were just way too sweet for my taste, so I created my own. Not only does this granola contain less sweet ingredients, it contains one of my favorite nuts - pecans!
3 cups rolled oats
1 cup slivered almonds
1 cup chopped pecans
3/4 cup shredded unsweetened flaked coconut
2 level Tablespoons light brown sugar
1/4 cup maple syrup (not corn syrup)
1/4 cup walnut oil
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup raisins
Preheat oven to 250 degrees Fahrenheit.
Combine the oats, almonds, pecans and shredded coconut in a large bowl.
In a separate bowl combine brown sugar, maple syrup, walnut oil, cinnamon, nutmeg and salt - mix well and pour mixture in larger bowl with oats, almonds, pecans and coconut. Mix all the ingredients well.
Pour mixture onto a 13" X 18" X 1" sheet pan. Spread mixture evenly in pan with a spatula.
Place pan in oven and set timer for 15 minutes. At alarm, turn mixture with spatula and re-spread evenly in pan. Repeat this process 4 times, so the mixture is baked for approximately 1 hour. During the last 15 minutes watch the color of the mixture - it should develop an even golden brown color. If it begins to get too dark cease baking and remove the pan from the oven.
Allow the granola to cool and then stir in the cup of raisins. Store the granola in an airtight container. The granola should keep in the airtight container for about a month.
James and Deborah Rankin, Owners
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