|
This is great recipe for snacking or cereals. I use
the Family Flaker Mill to roll and flake the fresh grains.
The grains tastes so fresh. I love this recipe for cold cereal
in the morning. You will not be able to go back to
the store bought cereals.
Hope you enjoy!
1/2 cup unsweetened coconut flakes 1 teaspoon
ground cinnamon
3 tablespoons canola
oil 1/2 teaspoon ground
nutmeg
4 cups of fresh rolled
oats 1 teaspoon salt
1 cup of fresh wheat flakes 1
teaspoon pure vanilla extract
1 cup apple
cider 1/2 cup
chopped walnuts
1/3 cup pure maple syrup
1/3 cup sesame seed & flax seed
1 cup dried cranberries
1/2 cup dates, chopped
1. Heat the oven to 200F. Spread the coconut flakes
on a cookie sheet. Bake for approximate five minutes or
until lightly toasted. Do not over brown. Remove
from the oven and let cool. Turn the oven up to 300F.
2. In a large bowl combine the rolled oats, and
wheat flakes.
3. In a small saucepan, bring the cider to a boil; cook
until the liquid has reduced to 1/2 cup. Stir in the
canola oil, maple syrup, cinnamon, nutmeg, salt and vanilla
extract. Remove the pan from heat, pour the mixture over
the oats and wheat and mix thoroughly.
4. Divide the mixture between two baking pans and bake
until golden brown, about 50 minutes. Stir the mixture
every 15 minutes. During the last 10 minutes add the
sunflower seeds, walnuts and flax seed.
5. Place the mixture in a large bowl and cool.
6. To the cooled mixture add the cranberries, dates and
coconut flakes. Store in an airtight container at room
temperature.
|