Flax Granola
I like to soak my cranberries in the water before soaking the flax seeds overnight but this step isn't necessary and can be skipped. If you do skip this step you also don't need to warm the water.
Ingredients:
1 1/2 cups whole flax seed3/4 cup of water
1 teaspoons vanilla
1/2 teaspoon cinnamon
Pinch ground nutmeg or clove (or both)
1/2 cup dried cranberries
1/2 cup almonds raw unsalted almonds (other nuts can be added after they are tested)
1/4 cup raw unsalted sunflower or pumpkin or a mix of both
Method:
Warm the water and soak the cranberries in the water for 30 minutes. Remove the cranberries and refrigerate them.
In a large bowl mix together the water the cranberries soaked in, the flax seeds, vanilla, cinnamon and nutmeg. Cover the bowl and refrigerate for 8 hours or over night.
The next day heat an oven to 275 degrees F. Spread the flax seed mixture evenly on to a cookie sheet and bake for 20 minutes. Using a spatula turn over the flax seeds and break it up into large sections. Place it back in the oven and let it cook for another 20 minutes. Turn the granola over again and break it up into smaller pieces. Mix in the soaked cranberries, nuts, and seeds and back for another 10-20 minutes.
In a large bowl mix together the water the cranberries soaked in, the flax seeds, vanilla, cinnamon and nutmeg. Cover the bowl and refrigerate for 8 hours or over night.
The next day heat an oven to 275 degrees F. Spread the flax seed mixture evenly on to a cookie sheet and bake for 20 minutes. Using a spatula turn over the flax seeds and break it up into large sections. Place it back in the oven and let it cook for another 20 minutes. Turn the granola over again and break it up into smaller pieces. Mix in the soaked cranberries, nuts, and seeds and back for another 10-20 minutes.
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