MINI girl

Granola

I burnt the first batch of this, so I am going to try making it again. It looked so good going into the oven, too! Remember to stir it every 15 minutes while it is baking - this will help you remember it is in your oven.

Yield: 16 servings

Ingredients:
4 c rolled oats
1 c shredded unsweetened coconut
1/2 c soy grits, optional
1/2 c sunflower seeds
1/2 c flax seeds
1/2 c chopped walnuts or other nuts
1/2 c maple syrup or honey
1/2 c vegetable oil
1 Tbsp vanilla extract
1/2 c dried cranberries
1/2 c chopped pitted dates

Method:

1. Preheat oven to 350F 300F degrees.
2. Combine all the dry ingredients in a large bowl.
3. Combine syrup or honey, oil and vanilla and heat until warm, stirring to blend.
4. Add liquid to dry ingredients and stir to combine. Place on a large, rimmed sheet pan. Bake for 45 minutes - stirring every 15 minutes to prevent burning.
5. Remove from oven and cool mixture. Stir in cranberries and dates. Store in an airtight container.

Nutrition for 1 serving:
356 calories; 10g protein; 38g carbohydrates; 7g fiber; 12g total fat (3g sat, 4g mono, 11mg poly); 7mg sodium.

From The Byerly Bag - a newsletter/magazine produced by Byerly's grocers

Cashew Rice Curry (Backpack version)

Yield: 2 generous servings.

1/2 cup golden raisins
1 1/2 oz freeze-dried vegetables ("Just Veggies" - hot variety)
3 tsp. curry powder
2 cubes seasoned vegetable bouillon
2 1/4 cup water
1 bag Minute Rice
1/2 cup roasted cashew nuts, in pieces
1/3 cup dry milk
3-5 oz canned chicken

1. Combine the ingredients through the water.
2. Cover, bring to a boil and cook for 5 minutes.
3. Add instant rice, return to a boil, and cook covered for 1 minute.
4. Blend in the cashews, dry milk and chicken.
5. Turn off heat and allow to stand, covered, for 4 minutes.

Basic recipe provides 600+ calories, 17 g total fat, 3 g saturated fat per serving.

Adapted from Ken Harbison's recipe on the website of the Genessee Valley Chapter of the Adirondack Mountain Club