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Thursday, March 16, 2017

Flax and Mixed Grains Granola







Martha Rose Shulman  
  Time 1 hour 
 Yield About 2 1/2 quarts 

I use toasted flaxseeds for this nutty, not-too-sweet granola. Because the seeds are already toasted, it’s important to bake the mixture at a low temperature so they don’t burn.

Featured in: Seeds Of Promise.

Ingredients
5 cups flaked or rolled oats, or a mixture of flaked or rolled oats and other grains, such as rye and wheat
1 cup oat bran
1 cup coarsely ground toasted flaxseeds
1 cup chopped nuts (I recommend almonds and pecans)
½ to 1 teaspoon freshly grated nutmeg (to taste)
2 to 3 teaspoons ground cinnamon (to taste)
½ teaspoon salt (optional)
1/3 cup canola oil
½ cup mild honey, like clover honey, or agave syrup
1 tablespoon vanilla
1 to 2 cups raisins (optional)

Preparation
1. Preheat the oven to 300 degrees. Line two baking sheets with parchment. Toss together all of the dry ingredients except the raisins in a very large bowl. Combine the oil, honey and vanilla in a saucepan or measuring cup. Warm over low heat, or heat at 50 percent power in a microwave. Do not let the mixture come to a simmer. Stir into the dry ingredients. Stir to coat evenly.
2. Spread the granola mixture on the sheet pans, and bake for 45 minutes to 1 hour until golden, stirring every 10 to 15 minutes and switching the pans from lower to middle racks. Remove from the heat, stir in the raisins if using, and allow to cool on the pans. Store in well sealed jars, bags or containers.

Advance preparation: This granola will keep well for several weeks in the freezer.

Nutritional information per 1/2 cup serving
217 calories; 1 gram saturated fat; 3 grams polyunsaturated fat; 6 grams monounsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 1 milligram sodium (does not include salt to taste); 6 grams protein

http://cooking.nytimes.com/recipes/1013621-flax-and-mixed-grains-granola



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