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 SuperSimple RECIPES

From the recipe box of travel writer Carole Terwilliger Meyers.
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My favorite commercial granolas each have a drawback.  Cafe Fanny’s Original requires me to pick out the raisins, which I detest, and Early Bird Cashew Granola is only available in Mendocino and is no longer organic.   After an endless search another really good choice, I finally decided to make my own and I believe it is well worth the effort.  It is really quite easy, makes my house smell delicious, and I can use any excess as a gift.  I roast the extra raw nuts at the same time on a separate cookie sheet and use them to munch on as snacks.

3 cups oats
1/2 cup raw pecan halves
1/2 cup whole raw cashews
1/3 cup roasted unsalted  sunflower seeds
1 cup roasted unsalted pumpkin seeds 
1 Tbl. sesame seeds
1/2 cup grated coconut (optional)
tsp. cinnamon, or tsp. ground cardamom
salt to taste (or use some salted seeds above)
          Place in large bowl and mix.

1/4 cup butter (4 Tbl.)
1/4 cup honey
          In a small bowl, melt butter and soften honey together in a microwave.  Combine with grain mix.  Spread on an oiled lipped baking pan. 

300 degrees, 45 minutes.  Stir with spatula after 30 minutes.  When the granola looks toasted and your house smells heavenly, it’s done.  Note that it won’t be crunchy until it cools.  Store in an airtight container; glass is nice because you can see the golden granola through it. 


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