bonnie's granola

How To Make bonnie's granola

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  1

  Place the nuts and seeds in a large bowl, cover with water and plastic wrap, and let it sit on the counter overnight. Put the raisins in a 2-cup glass measuring cup, cover with about 1/2 to 1 cup of water, cover with plastic wrap and let it sit on the counter overnight.
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  2

  The next morning: Place the rasins and the water in the blender and puree. Add the vanilla and cinnamon, and salt and pulse once.
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  3

  Drain the nuts and seeds in a wire mesh strainer. I chopped them very coarsely with a Ulu knife, and then add all the ingredients and mix well.
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  4

  Use two light colored metal baking sheets and cover with parchment paper. To make live granola, spread the mixture in one layer on the baking sheets and place them in the oven at the lowest setting, usually 135 degrees for 24 hours. Or you can make it for use now by baking the soaked nuts and seeds mixture for 45 minutes in the oven at 240 or 250 degrees, or until it is crunchy and dry. NOTE: Don't bake at temperatues over 250 degrees or you will scorch your nuts.
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  5

  Ovens vary in temperatures! 250 is too hot in my oven, 240 does a better job, and I have to bake it 15 minutes longer to dry it out.
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  6

  You can add dried cranberries, coconut or other dried fruits to this granola recipe. Store the finished product in a cannister with a tight lid in the refrigerator.
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  7

  Here is how it looks! Have a bowl with some almond milk and maybe a splash of cream. No need to sweeten. Enjoy!
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