Bakery Granola

 

4 cups rolled oats

1/4 cup brown sugar

1/2 cup raw peanuts, coarsely chopped

1/4 cup raw sunflower seeds

1/4 cup raw sesame seeds

1/4 cup raw pumpkin seeds

1/4 cup ground flax seeds

1/4 cup chia seeds

6 Tbls. raisins

6 Tbls. dried cranberries

1/2 cup dried coconut, flaked or shredded

1 tsp. salt

2 Tbls. honey

6 Tbls. coconut oil

2 egg whites

Preheat oven to 275 F and line a baking sheet with baking parchment.

In a medium bowl, stir together the dry ingredients. In a small bowl, beat together the honey, coconut oil, and egg white. Thoroughly stir this into the dry ingredients. Spread granola onto the baking sheet and cook for 45 minutes. (If making a half batch, cook for 30 minutes.)

Transfer the granola on the parchment, onto a cooling rack. Let cool before putting in a container.

Basic proportions:

4 cups grains

6 Tbls. sweetener

2 1/4 cup nuts and seeds

1 1/4 cup dried fruit

Mixed Nut Butter

2 cups of raw nuts and seeds

1 Tbls oil

optional: 1 tsp salt
optional: 2 Tbls sugar

Preheat oven to 325 F. Spread nuts onto a baking sheet and bake for 10-15 minutes.

Let cool enough to handle. Place in a food processor with the oil and optional salt and sugar. Grind until it becomes a thick paste.

You can use any combination of nuts that you like. For this batch I used peanuts, walnuts, almonds, candied almonds, chia seeds, and a pinch of fennel seeds.

Sesame Hummus

3 cups cooked garbanzo beans, drained & rinsed (2 15 oz cans, drained and rinsed)
1/4 cup sesame oil
1/4 cup tahini or olive oil
1/4 cup sesame seeds
1/4 cup lemon juice
1/4 cup cold water
2 tsp minced garlic
1/2 tsp ground cumin
1/2 tsp salt
1/8 tsp cayenne or chili powder

Optional additional ingredients:
1/4 cup sundried tomatoes
1/4 cup olives
1/4 cup roasted red peppers
1 Tbls tomato powder or tomato paste
1 Tbls kale flakes

Combine all ingredients in a food processor and blend until as smooth as possible.