Makes about 7 cups.
Note: Light and crunchy and not too sweet, this granola completes breakfast and makes a terrific snack. It will keep in a covered container in the cupboard for several weeks. From Beth Dooley.
• 3 c. mixed rolled grains (oats, rye, barley, wheat)
• 1 c. unsweetened puffed rice cereal
• 1 c. coarsely chopped hazelnuts, pecans, and/or walnuts
• 1/4 c. hazelnut or sunflower oil
• 1/4 c. maple syrup
• 1/4 c. maple sugar or brown sugar
• 1/2 tsp. coarse salt
• 1 c. dried cranberries, or mixed dried fruit of choice
Directions
Preheat oven to 350 degrees. Line a large (13- by 18-inch) baking sheet with parchment paper.
In a large bowl, mix together the grains, puffed rice cereal, nuts, oil, syrup, sugar and salt, making sure they are all well coated with the oil and syrup. Transfer the mixture onto the baking sheet and spread out in an even layer.
Place baking sheet in the middle rack of the oven and bake until golden brown, about 35 to 40 minutes, stirring and rotating the pan a couple of times.
Remove and stir in the dried fruit and allow to cool before storing in airtight containers.
Makes about 3 cups.
Note: When strawberries hit the market (soon!), substitute half the quantity of the rhubarb for the strawberries and reduce the amount of honey to taste. From Beth Dooley.
• 4 c. rhubarb
• 1/4 c. honey, or more to taste
• 1/4 c. water or more as needed
Directions
Put the rhubarb, honey and water into a medium pan and set over medium heat until the liquid comes to a simmer. Cover and reduce the heat to low and simmer until the rhubarb has softened, about 10 minutes. Remove from the heat, cool, and transfer into glass jars. Store in the refrigerator for about 10 days or freeze.
It’s too soon to tell how much the immigration crackdown is to blame.
