8 cups rolled oats
1 cup sunflower seeds
1 cup coconut
1 cup chopped nuts
2 ripe bananas, mashed
1 ½ cups pitted chopped dried dates
1 ½ tsp salt
½ cup hot water
1 tsp natural vanilla
Stir the two mixtures together thoroughly, spread onto cookie sheets and bake at 130°C (250°F) for 1 hour, stirring after half an hour.
Place the oats, sunflower seeds and coconut in a large mixing bowl. Chop the nuts on Speed 9 for 2 secs (longer if you would like them less chunky). Add them to the bowl and then chop the dates on Speed 7 for 5 secs. Transfer to the bowl. Blend the bananas, salt, hot water and vanilla on Speed 7 for 5 secs, then pour into the bowl. Stir the two mixtures together thoroughly, spread onto cookie sheets and bake at 130°C (250°F) for 1 hour, stirring after half an hour.
Alternatives: For the nuts, equal parts of almonds, cashews and brazil nuts is delish! The vanilla can be omitted for a ‘less sweet’ granola.
Serve with soy milk, raisins or chopped bananas.
Shape the pre-cooked mixture into muesli bars for the kids’ lunchboxes .
Find this recipe at www.amazinghealth.org.
1 1/2 cups stoneground wholemeal flour
3 tsp baking powder
1/4 cup chopped pecans
2 tbsp flaxseeds
3/4 cup rapadura
1/3 cup macadamia nut oil or rice bran oil
3 large bananas, mashed
1/2 – 1 cup rice milk or soy milk (depending on how runny the bananas are)
Chop pecans (or for a speedy alternative, put them into a plastic bag and bash them with a rolling pin. It’s fun!) Combine flour, baking powder, pecans, flaxseeds and rapadura in a bowl. Stir well. In a separate bowl, combine then bananas and oil, then add to the dry mixture. Add the rice milk (or soy milk) as needed until the mixture is thick and moist. Spoon the mixture into an oiled muffin tray (or cake tin) and bake muffins for 20 -25 mins (and cake for 45 mins) or until golden brown on top.
Chop pecans on Speed 7 for 1 sec. Add bananans and mash on Speed 7 for 3 secs. Then add remaining ingredients in TM bowl. Stir on Speed 5 for 20 secs. Bake as above. Spoon the mixture into an oiled muffin tray (or cake tin) and bake muffins for 20 -25 mins (and cake for 45 mins) or until golden brown on top.
Tip: Freeze individual muffins for the kids’ lunchboxes.
Serve plain, with jam and with soy whipped cream or cashew cream.
Delicious hot or cold.