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DRY
12 1/2 c. rolled oats
4 c. almonds (coarsely chopped, sliced, or slivered)
1/4 c. Flour
[Note: Wheat Germ goes rancid easily - the store should have it
refrigerated and you should keep it in the freezer.]
WET
1 c. canola oil
1 c. maple syrup
1/2 c. natural peanut butter (only peanuts & salt)
1 tsp. vanilla
2 tsp. salt
2/3 c. hot water
1 c. raisins (optional)
Other Optional Additions
Sunflower seeds, sesame seeds, hazelnuts, raw cashews,
and currents
Heat oven to 300º. Mix the DRY together in a big bowl. Mix the WET
together in small bowl. (I add the raisins to the wet, early on, so that they can plump a bit.) Now mix 'em together 'til well blended.
Spread on 2 cookie sheets, about 1/2" thickness. Be sure there are
no gaps where the pan shows through (it will burn there). Bake for
45 - 60 minutes, in the upper part of the oven (to avoid burning).
Then just turn off the oven—leave the pans in with the door shut
until they've cooled.
You can add sunflower seeds, sesame seeds, chopped hazelnuts, or
chopped raw cashews to the "DRY.".
Source: Marc
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