Almond Crunch Cereal
|Unsweetened dry coconut shreds||1 1⁄2 Cup (24 tbs)|
|Slivered blanched almonds||1 Cup (16 tbs)|
|Sunflower seeds||1 Cup (16 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Raw honey||1⁄2 Cup (8 tbs)|
|Wheat germ/Soy grits, if preferred||1⁄2 Cup (8 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Sesame seeds||1⁄4 Cup (4 tbs)|
|Old fashioned rolled oats||3 Cup (48 tbs), uncooked|
Preheat oven to 250 °F.
In a large mixing bowl, combine rolled oats, coconut, raw wheat germ or soy grits, sunflower seeds, and sesame seeds.
Toss ingredients together thoroughly.
Combine honey and oil.
Add to dry ingredients, stirring until well mixed.
Add the cold water, a little at a time, mixing until crumbly.
Pour mixture into a large, heavy, shallow baking pan which has been lightly brushed with oil.
Spread mixture evenly to edges of pan.
Place pan on middle rack of a preheated oven and bake for two hours, stirring every 15 minutes.
Add one cup slivered almonds and continue to bake for one half hour longer, or until mixture is thoroughly dry and light brown in color.
Cereal should feel crisp to the touch.
Turn oven off and allow cereal to cool in oven.
If raisins are to be added to cereal, do so at this point.
Remove cereal from oven cool and put in a tightly covered container.
Store in a cool, dry place.