Ingredients
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4
-
1/2
-
1/2
-
1
-
1/4
-
1/2
-
1/2
-
1/2
-
1/2
-
1/4 - 1/2
-
-
-
-
-
Directions
Wheat-Free Granola (Muesli),This is based on my Recipe #202355, but has been revised to cater for a friend who cant 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 panwhich is 11″ x 14″holds a double recipe comfortably. My photo is of the dry ingredients.,We greatly enjoyed this muesli for breakfast this morning. We tested it with milk and then also spooned over Zoi (made in Washington state) vanilla yogurt. used long grain brown jasmine rice and whole barley by whirling both grains in together in a spice mill/coffee grinder to cornmeal consistency. Half of the raisins were replaced with dried cranberries. The temperature was reduced to 325 and the mixture was perfectly browned and baked a total of 25 minutes. Will make again soon as it was well received! Prepared for Make My Recipe Downunder.
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Steps
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1
Done
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Preheat Oven to 350 Degrees. |
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2
Done
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Combine All the Dry Ingredients in the Baking Pan (first Seven Items). Raisins (or Other Dried Fruits) Are Added After Cooking. |
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3
Done
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Heat the Butter, Honey, Milk and Salt in a Small Saucepan Until All the Butter Melts. |
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4
Done
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Dribble Honeybutter Mixture Over Dry Ingredients, and Mix Well to Moisten All the Dry Ingredients. |
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5
Done
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Bake For 20-30 Minutes (depending on How Hot Your Oven Runs), Stirring Frequently. |
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6
Done
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This Can Easily Over-Brown (burn), So Keep an Eye on It. |
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7
Done
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Remove from Oven and Stir in the Raisins or Other Dried Fruit. |
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8
Done
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When Cool, Store in an Airtight Container. It Keeps Very Well. |
