Saturday, February 23, 2008


This recipe is based on Ruth Reichel's The Gourmet Cookbook
6 cups of rolled oats
2 cups unsalted cashews
1 cup pumpkin seeds
1 teaspoon salt
2/3 cup vegetable oil
2/3 cup maple syrup
2 cups chopped up dried apricots
1 cup dried cranberries

Mix the oats, nuts, salt, oil and maple syrup together.
Divide mixture between two parchment paper lined
cookie sheets. Bake at 350F for 30 minutes.
After the first fifteen minutes, stir each tray and
switch positions in the oven.
When cooked add the apricots and cranberries.
I store it in a large tin and it keeps pretty well.

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