1 ½ cups brown sugar
1 cup coconut (wide and unsweetened)
1 cup raw cashews
1/3 cup raw sunflower seeds
½ cup water
½ cup oil
½ cup honey
½ cup honey
½ cup natural peanut butter
1 cup slivered almonds
2 tsp vanilla
1 cup raisins (optional)
Combine the first 7 ingredients in a large bowl; set aside. Mix water, oil, honey, peanut butter and vanilla in a sauce pan; heat, stirring until peanut butter is blended. Pour over dry ingredients and mix well. Spread on two large greased cookie sheets; bake at 200* for 1-2 hours (until coconut browns on the edges). When granola is ready, break into bite size pieces and put into an air tight container. Add raisins to cooled granola if desired.
Combine the first 7 ingredients in a large bowl; set aside. Mix water, oil, honey, peanut butter and vanilla in a sauce pan; heat, stirring until peanut butter is blended. Pour over dry ingredients and mix well. Spread on two large greased cookie sheets; bake at 200* for 1-2 hours (until coconut browns on the edges). When granola is ready, break into bite size pieces and put into an air tight container. Add raisins to cooled granola if desired.
Submitted by Katie Dudley
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