3 1/2 cup Old-fashioned oats
1/2 cup Wheat germ
1/2 cup Coconut
1/4 cup Sesame seeds
1/4 cup Almonds
1/4 cup Sunflower or millet seeds
1/4 cup Honey
1/4 cup Oil
1 tbsp Vanilla
1/2 cup Raisins, reserve
Directions
NOTE: Approx 3/4 tsp of honey (12 calories) per serving.
Mix all together with electric mixer, spread evenly on 2 baking
sheets with edges, and bake in 250 F oven until golden brown (45 to
60 minutes).
Turn and stir after 30 minutes. Remove from oven, add raisins. Cool
and store in plastic bag. This is very good with milk for breakfast.
Makes 5 1/2 cups.
1/3 cup - 188 calories, 1 1/2 starch, 1 1/2 fat exchange 24 grams
carbohydrate, 5 grams protein, 8.9 grams fat, 3.7 grams fiber 9.2 mg
sodium, 176.3 mg potassium, 0 cholesterol
Source: Am. Diabetes Assoc. Family Cookbook Vol II, 1987 Shared but
not tested by Elizabeth Rodier, Nov 93
Try granola in place of nuts for crunch in a plain cookie recipe.
Servings: 16 servings
Crunchy Granola Recipe brought to you by Recipe Ideas
Categories: Snacks; Diabetic
The History of Recipes
Experts have proved the existence of recipes back into the far past, certainly as far back as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these early cook books were just very basic pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe found, according to historians is a collection of clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. During the time of the Roman Empire a man called Apicius created some documents describing recipes prepared by his fellow Romans. In his works, Apicius recounts how the roman meals were divided into starters, entrees and dessert, a style of dining still practiced today. He also tells us how the Roman cooks were skilled in the use of a wide range of herbs and spices, including a few that are still present in modern kitchens like bay, rue and dill. As our culinary historical trip moves on a few more years we have a couple of interesting books which were published in the fourteenth century - a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian food that is popular today, but rather accounts of the types of food served to the rich and wealthy people of those days. In the fifteenth century, knights returning from the crusades brought back many foods and herbs from Arab cooking, including spices like coriander, parsley, and rosemary. The introduction of these new foods and spices was responsible for a surge in publications on food, many of which are now in private cookery archives. By the arrival of the 20th century, cooking publications were in great demand, mostly as a result of more people being able to read, people having increased spare time and having more disposable income. |
We hope you enjoy this Crunchy Granola recipe.
