Granola

Cornmeal, Rice, Grains Recipes | Miscellaneous Recipes

Yield: Makes 12 cups.

Purchase the following ingredients raw at a health food store and mix up as much or as little as you need, according to the ratio given below. (Use one cup, as we did, or any measurement of your choice to equal the specified "part.") The secret is in the long, slow cooking process, which releases natural sugars in the grains and sweetens the cereal so it needs no extra sugar. Store this hearty cereal in plastic bags; it will keep in the refrigerator for up to two months without losing its flavor or texture. —The Bakers, Stone Ridge, New York

• 1 part raw peanuts
• 1 part chopped almonds
• 1 part cashew pieces
• 2 parts rolled oats (oatmeal)
• 1 part wheat flakes
• 1 part rye flakes
• 1 part sunflower seeds
• 2 parts sesame seeds
• 1 part filberts
• 1 part currants or raisins

In a large bowl combine all the ingredients except the currants or raisins. Pour the mixture into a large pan (a Dutch oven will work well) and roast, uncovered, in a 200° F. oven for 24 hours. Stir after the first few hours and occasionally throughout the cooking time. When the cereal becomes crunchy, remove from the oven, allow to cool completely, and stir in the raisins or currants.

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