Adele Davis Low-Sugar Granola
This is nutritionist Adelle Davis‘ recipe, that I copied from a magazine in a doctor’s office waiting-room more than 30 years ago, and have since shared with many dozens of people.
In a large pan (a shallow roasting pan is good) combine dry ingredients, mixing well:
5 c. regular rolled oats
1 cup chopped almonds
1 cup raw sesame seeds
1 cup raw sunflower seeds
1 cup shredded coconut
1 cup powdered milk (not instant mix)
1 cup soy flour [or wheat flour]
1 cup wheat germ.
In a 2 cup measuring cup, combine 1 c. honey and 1 c. vegetable oil. Mix very thoroughly with the dry ingredients. Using a large mixing spoon in each hand saves time.
Spread evenly in the pan and bake at 300 degrees. After 30 minutes, remove from oven and stir the mixture. Return to oven for another half-hour or until a toasty golden brown.
Stir and chop so that clumps don’t form upon hardening. Toasted nuts could be added while stirring.
Store in airtight containers.
This granola tastes like oatmeal cookies, but is much more nourishing – and wonderful to take on long trips where mealtimes are uncertain. Small zip-lock baggies and plastic spoons are easy to pack.
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