Crystal over on Biblical Womanhood and Money Saving Mom, put out a challenge to blog about a "Baking Day" this week. Tomorrow I need to make Granola, Sandwich Bread, a dessert for the week-end and some type of bread for dinner with a pot roast. We will see how much gets accomplished and if I get any blogging done on the baking.
This is the first recipe I will use:
Granola Recipe based on Jill Bond’s Mega-Cooking–Bethany Kay’s Granola.
In large bowl (I use a 7qt. Metal bowl) stir together:
7 cups Old-fashioned oatmeal
3 cups 7 or 5-grain flakes
1 cup Instant milk powder
1 cup raw sunflower seeds
2 Tbs. Flax seed
1 cup chopped raw almonds
In a 2 qt saucepan, gently warm, do not let boil:
1 cup real Maple syrup
3/4 to 1 cup olive oil
1-12oz. Can frozen white grape juice concentrate
Line two 11” x 17” pans with silicone liners or parchment paper.
Heat oven to 250°F.
When syrup mixture is warm, slowly pour over oats, stirring until all the oat mixture is moist. Spoon onto lined pans, spreading to cover the entire pan.
Put in oven for 1 hour. Stir. Switch pans, alternating which is on the top rack and which is on the bottom.
Heat for another 45 minutes. Again stir and switch the pans. At this point you need to estimate how soon the granola will reach the crunchy level you like best. It will be drier when it cools. I like mine at a golden state but not browned. So I cook it another 15 – 30 minutes.
Variations: For trail mix or granola bars I use honey instead of Maple Syrup. Add dehydrated fruit and candies after the granola has cooled. I also like white grape-raspberry as a juice for granola cereal.
Check back in the next couple of days to find out how it goes. The best laid plan of mice and men…