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Administrator
Dry:
13 cups old fashioned rolled oats
3 cups large flaked coconut
1 cup cut raw almonds
1 1/2 cups sunflower seeds
2 cups hard whole wheat flour
1 tbsp. sea salt
Wet:
1 2/3 cups honey
1/3 cup water
3/4 cup oil
1 tbsp. pure vanilla
1 tbsp. pure almond extract
Mix all dry ingredients in a large bowl.
Briefly stir wet ingredients together.
Pour wet into dry and mix all well.
Spread evenly on ungreased sheets.
Bake at 225F for 3 to 4 hours until crunchy, dry, and lightly toasted. (It will dry a bit more as it cools.) To hasten cooking time, stir 3 to 4 times during baking. Turn or alternate sheets if oven heats unevenly.
Cool and add raisins or other dried fruit if desired. Store in tightly covered containers.
13 cups old fashioned rolled oats
3 cups large flaked coconut
1 cup cut raw almonds
1 1/2 cups sunflower seeds
2 cups hard whole wheat flour
1 tbsp. sea salt
Wet:
1 2/3 cups honey
1/3 cup water
3/4 cup oil
1 tbsp. pure vanilla
1 tbsp. pure almond extract
Mix all dry ingredients in a large bowl.
Briefly stir wet ingredients together.
Pour wet into dry and mix all well.
Spread evenly on ungreased sheets.
Bake at 225F for 3 to 4 hours until crunchy, dry, and lightly toasted. (It will dry a bit more as it cools.) To hasten cooking time, stir 3 to 4 times during baking. Turn or alternate sheets if oven heats unevenly.
Cool and add raisins or other dried fruit if desired. Store in tightly covered containers.