Cookbook:Granola: Difference between revisions
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== Ingredients == |
== Ingredients == |
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* ½ [[Cookbook:Cup|cup]] chopped Castilla [[Cookbook:Walnut|walnuts]] |
* ½ [[Cookbook:Cup|cup]] [[Cookbook:Chopping|chopped]] Castilla [[Cookbook:Walnut|walnuts]] |
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* ½ cup chopped Indian walnuts |
* ½ cup chopped Indian walnuts |
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* ½ cup of chopped [[Cookbook:Almond|almonds]] |
* ½ cup of chopped [[Cookbook:Almond|almonds]] |
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# Combine all ingredients except the raisins and blueberries. |
# Combine all ingredients except the raisins and blueberries. |
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# Spread the mixture on a tray and bake |
# Spread the mixture on a tray and [[Cookbook:Baking|bake]] for 1 hour at 250°F, stirring every 10 minutes. |
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# Let cool, then |
# Let cool, then mix in the raisins and blueberries. |
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[[Category:Almond recipes]] |
[[Category:Almond recipes]] |
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Revision as of 13:33, 12 April 2023
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
- ½ cup chopped Castilla walnuts
- ½ cup chopped Indian walnuts
- ½ cup of chopped almonds
- ½ cup brown sugar
- ½ cup wheat germ
- ¾ cup olive oil
- 1½ cup honey
- 1 teaspoon salt
- 4 cups rolled oats
- ½ cup raisins
- ½ cup blueberries
Procedure
- Combine all ingredients except the raisins and blueberries.
- Spread the mixture on a tray and bake for 1 hour at 250°F, stirring every 10 minutes.
- Let cool, then mix in the raisins and blueberries.