Granola No.5 from Healthy Diabetic Recipes

Granola No.5 Recipe

Recipe Ingredients:

1 cup rolled oats (150 g)
1 tbsp sesame seed (15 ml)
1 cup crumbled shredded wheat cereal (60, g)
1/2 tsp vanilla extract (2.5 ml)
2 tbsp unsalted dry-roasted sunflower seed, s (30 ml)
1 1/2 tbsp frozen peach or pear juice concentr, ate (22.5 ml)
1/8 tsp salt (.6 ml) --optional

Recipe Instructions:

SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph.D., and Frances Towner Gidet copyright 1993. ISBN #0-553-08760-6...
Formatted into MM by Ursula R. Taylor.
This granola is not only a nourishing breakfast cereal but also a great
snack that travels well. Fill a zip-lock bag and tuck it into your
briefcase or purse.
Preheat oven to 325 F (165C). Combine all ingredients in a shallow
baking pan. Bake for 15 minutes, stirring every 5 minutes. Cool and store
in an airtight container for up to 1 week or freeze individual portions in
zip-lock bags for longer storage.
Makes 4 snacks.
PER 3/4 cup (177 ml) serving: calories 186, protein 6 g, carbohydrate 31
g, gat 5 g (calories from fat 24%), dietary fiber 1 g, sodium 60 mg,
potassium 199 mg.
JOSLIN Exchanges: 2 bread/starch and 1/2 fat.

Servings: 4

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

:: TOP ::