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BAKING, COOKING, RECIPES, SMALL FARMS, THRIFT

Recipe of The Week: Grand Granola Hits The Spot

Name: Recipe of The Week: Grand Granola Hits The Spot
Ingredients: 10 cups hearty rolled oats; 1 cup sunflower seeds (or hulled pumpkin seeds); 1 cup wheat germ (optional flax seed meal or nutritional yeast); 1 cup unsweetened shredded coconut; 1 cup nuts (almonds, walnuts, or preferred nuts); Large pinch of salt; 1 tablespoon cinnamon; 1 cup maple syrup or honey; 3/4 cup vegetable oil (cold-pressed recommended); Almond flavoring (splash); Vanilla extract (large splash); Dried fruit (optional, added after drying); 3/4 cup granulated sugar; 3/4 cup brown sugar; 1 cup softened butter; 1 egg; 1 teaspoon vanilla; 2 1/4 cups flour; 1 cup granola; 1 quart home-canned peaches with juice; 2 tablespoons cornstarch; 1 cup granola

Lehman's
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Simple, nourishing ingredients are what make this granola so good. There are no artificial junk or preservatives – just whole grain oats blended with nuts, real food you’ll love. Made by local Amish!

When family chores call for attention I try to keep meals as simple as possible. They need to nourish, of course, but they also need to be flexible. Many times, the meal is ready but one of us in a place where we can’t be drop what we’re doing. If Bruce is haying or harvesting and rain threatens or if I’m canning produce and everyone is hungry but me, I want some grab and go kind of meals at the ready.

Granola is often the ticket. We all like it. I make huge batches of it to have on hand for a quick meal or a snack to stave off hunger pangs. Phoebe often has a it as a bedtime treat. Â I love how flexible it is. Any nut will do. The oats can be stretched with wheat germ. The fruit can be dried cranberries or apples or raisins. I can sneak in some flax seed meal or nutritional yeast and no one ever notices. We love it over yogurt, topped with fresh fruit or straight from the jar. I make a granola cookie and a terrific fruit crisp with granola in place of the usual sweeter topping. What’s not to love about it?

Recipe of The Week: Grand Granola Hits The Spot

Author: Lehman's

Ingredients

10 cups hearty rolled oats
1 cup sunflower seeds (or hulled pumpkin seeds)
1 cup wheat germ (optional flax seed meal or nutritional yeast)
1 cup unsweetened shredded coconut
1 cup nuts (almonds, walnuts, or preferred nuts)
Large pinch of salt
1 tablespoon cinnamon
1 cup maple syrup or honey
3/4 cup vegetable oil (cold-pressed recommended)
Almond flavoring (splash)
Vanilla extract (large splash)
Dried fruit (optional, added after drying)
3/4 cup granulated sugar
3/4 cup brown sugar
1 cup softened butter
1 egg
1 teaspoon vanilla
2 1/4 cups flour
1 cup granola
1 quart home-canned peaches with juice
2 tablespoons cornstarch
1 cup granola

Directions

Combine the oats, sunflower seeds, wheat germ, coconut, nuts, salt, and cinnamon in a very large bowl.
In a separate bowl, mix the maple syrup or honey with the vegetable oil.
Add almond flavoring and vanilla extract to the liquid mixture.
Warm the liquid mixture briefly to help it combine.
Pour the liquid mixture over the dry ingredients.
Mix thoroughly using hands until evenly coated.
Spread the mixture in a dehydrator.
Dry at about 120°F for roughly 2 hours, or until crispy.
Rotate trays if needed for even drying.
Alternatively, dry in a low-temperature oven, solar oven, or cast iron skillet.
Allow granola to cool completely.
Stir in dried fruit if desired.
Store in a sealed container.
Cream the butter and sugars together.
Add the egg and vanilla and mix well.
Stir in the flour until combined.
Fold in the granola.
Drop by spoonfuls onto a baking sheet.
Bake until set and lightly golden.
Preheat oven to 350°F.
Mix cornstarch into the peach juice.
Pour peaches and liquid into a 9×9-inch baking dish.
Top evenly with granola.
Bake until the syrup thickens and the granola is lightly browned.
Serve warm.