Granola from Dish Magazine

[achookwoman]

This recipe is converted to the TMX from Dish magazine. Issue 38. All the chopping is done in the TMX, and the heating of the liquids also. The mix is them slowly roasted in a warm oven, before the dried Apricots and Cranberries are added. It makes 13 cups.
1 cup of Dried Apricots
1/2 cup of Cranberries.
1 cup of skin on Almonds
1 1/2 cups of dates
125g. Honey
65g. golden syrup or brown Sugar.
65g. oil
1/3 cup of Apple or Orange juice.
1 teaspoon each,ground cinnamon and ginger
1 teaspoon of vanilla extract.
5 cups of rolled oats.
3/4 cup of sunflower seeds
3/4 cup of pumpkin seeds
1/3 cup of wheat germ
1/2 cup of sesame seeds.
3/4 cup of shredded coconut

Preheat oven to 150 o C


Zap Apricots in TMX until chopped but not mashed. Set aside in dish with Cranberries.
Zap Almonds until slightly chopped. There will still be some whole nuts, this is OK.
Set aside in large bowl.
Zap dates until slightly chopped and add to Almonds.

Place all liquids and spices in TMX bowl and heat 5 mins./80 o/ speed 1 .
While this is heating, add to bowl with Almonds and dates, all the other ingredients EXCEPT the Apricots and cranberries.
When liquids and spices are warmed add to mix in large dish and fold over to coat mix.
Tip into 2 roasting trays and place in preheated oven for 20 to 30 mins. Turning mix over every 5 mins.Do not over heat/cook the mix as it will become crunchy as it cools.

I watched the coconut and when it started to brown slightly then it was cooked.

When cold stir through the Apricots and Cranberries.

Store in an air tight container.
Posted by elizabeth at 1:56 AM

[em]

this sounds lovely i would like to give this one a go, as i am trying to find a good healthy breakfast

[achookwoman]

Em,  I had some on fruit salad for tea and it was very nice.  I am going to have some with yogurt for breakfast,  now it is a bit warmer.

[judydawn]

Thanks Chookie, lots of ingredients but that makes it all the more tasty.

[achookwoman]

Judy, this reminds me of Milipeeds slice,  only in cereal form.

[cookie1]

This looks delicious. I love this type of thing for breakfast and in biscuits.

[trudy]

Looks and sounds great Chookie.

[achookwoman]

It is so nice I am going to vacuum pack some up for a Birthday pressie.

[cookie1]

What a wonderful idea.

[achookwoman]

This recipe is converted to the TMX from Dish magazine. Issue 38. All the chopping is done in the TMX, and the heating of the liquids also. The mix is them slowly roasted in a warm oven, before the dried Apricots and Cranberries are added. It makes 13 cups.
1 cup of Dried Apricots
1/2 cup of Cranberries.
1 cup of skin on Almonds
1 1/2 cups of dates
125g. Honey
65g. golden syrup or brown Sugar.
65g. oil
1/3 cup of Apple or Orange juice.
1 teaspoon each,ground cinnamon and ginger
1 teaspoon of vanilla extract.
5 cups of rolled oats.
3/4 cup of sunflower seeds
3/4 cup of pumpkin seeds
1/3 cup of wheat germ
1/2 cup of sesame seeds.
3/4 cup of shredded coconut

Preheat oven to 150 o C


Zap Apricots in TMX until chopped but not mashed. Set aside in dish with Cranberries.
Zap Almonds until slightly chopped. There will still be some whole nuts, this is OK.
Set aside in large bowl.
Zap dates until slightly chopped and add to Almonds.

Place all liquids and spices in TMX bowl and heat 5 mins./80 o/ speed 1 .
While this is heating, add to bowl with Almonds and dates, all the other ingredients EXCEPT the Apricots and cranberries.
When liquids and spices are warmed add to mix in large dish and fold over to coat mix.
Tip into 2 roasting trays and place in preheated oven for 20 to 30 mins. Turning mix over every 5 mins.Do not over heat/cook the mix as it will become crunchy as it cools.

I watched the coconut and when it started to brown slightly then it was cooked.

When cold stir through the Apricots and Cranberries.

Store in an air tight container.
Posted by elizabeth at 1:56 AM

[achookwoman]

I have had a request for this recipe. I can't link so hope this is ok.
You can replace the sugar and Golden Syrup with Maple Syrup. 
I make 1/2 recipe and although it keeps well, I freeze 1/2.