WHEAT-FREE GRANOLA (MUESLI)
This is based on my Recipe #202355, but has been revised to cater for a friend who can't eat wheat. I could have just noted the differences on the original recipe, but I wanted this recipe title to reflect the fact it is wheat-free (making it much easier for people who are searching for such recipes). I usually double the amounts shown here. If you decide to do the same, make sure you have a large enough pan. My ceramic roasting pan-which is 11" x 14"-holds a double recipe comfortably. My photo is of the dry ingredients.
Provided by Leggy Peggy
Categories Breakfast
Time 25m
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Combine all the dry ingredients in the baking pan (first seven items). Raisins (or other dried fruits) are added after cooking.
- Heat the butter, honey, milk and salt in a small saucepan until all the butter melts.
- Dribble honey-butter mixture over dry ingredients, and mix well to moisten all the dry ingredients.
- Bake for 20-30 minutes (depending on how hot your oven runs), stirring frequently.
- This can easily over-brown (burn), so keep an eye on it.
- Remove from oven and stir in the raisins or other dried fruit.
- When cool, store in an airtight container. It keeps very well.
Nutrition Facts : Calories 284.3, Fat 16.8, SaturatedFat 8.6, Cholesterol 17.5, Sodium 139.8, Carbohydrate 31.3, Fiber 5.8, Sugar 9.3, Protein 6.9
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