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Recipe ingredients and directions:

HOPPIN JOHN

8 ozs dried black-eyed beans, soaked overnight and drained

2 pints water

1 1/2 tsp salt

8 ozs long-grained rice

3 tsp oil

1 medium-sized onion, finely chopped

15 oz can tomatoes

1/4 tsp cayenne

1/2 tsp black pepper

Place the beans in a large saucepan and pour in the water and 1

tsp salt. Bring to the boil, reduce the heat, partially cover the

pan and simmer 1 1/2 hours. Stir in the rice, cover the pan and

simmer 15 minutes.

Meanwhile, in a small frying pan, heat the oil over a moderate

heat. Add the onion and cook, stirring occasionally, for 5 – 7

minutes, or until soft and translucent but not brown. Stir in the

tomatoes, cayenne and pepper and remaining salt. Pour the onion

and tomato mixture into the beans and rice and stir to blend.

Re-cover the pan and simmer for a further 15 -20 minutes or until

the rice and beans are tender.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

My Hoppin John

Serves 3-4

1/2 cup dry black-eyed peas (soaked overnight)

salt

4 whole nutmeg

4 cloves

2 Tbsp canola oil

3-4 shallots, chopped

2 cloves garlic, chopped

1/2 red pepper, diced

1/2 cup white basmati rice

1 1/4 cups vegetable broth

a few drops of =D2liquid smoke=D3

2 tsp dried oregano

1/4 tsp ground nutmeg

1/2 tsp red pepper flakes

1 bunch fresh spinach, washed and chopped, optional

hot sauce, optional

Bring a pot of water to boil with salt. Make a cheesecloth bundle

to hold nutmeg and cloves. Add bundle and beans to pot of water,

cover and simmer 45 minutes. Rinse and soak rice for 30 mins.

Drain rice in a fine mesh strainer and set aside.

In a heavy pot heat oil and gently saute shallots, garlic and red

pepper 5 minutes. Add rice and continue sauteing 1 more min. Add

broth, liquid smoke, oregano, nutmeg and red pepper flakes.

Cover and simmer as per rice instructions (about 10 mins). Just

before rice is done add spinach. Cover pot and let spinach wilt.

Drain cooked black-eyes peas and combine with rice mixture in a

large bowl or on a platter.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Hoppin’ John

2 cups cooked rice

4 large slices bacon

1 large onion, chopped

1 large can blackeyed peas

salt and pepper

Tabasco to taste

With scissors, cut bacon into 1" pieces. saute bacon slowly to

render as much fat as possible. Then saute onion in the bacon fat.

When this is done combine the rest of the ingredients in the saute

pan, stir and heat through. Dot with Tabasco to taste. Serves 4

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Low-Fat Spicy Hoppin’ John

1 tsp. hot chili oil or other spicy oil

1/4 cup chopped onion

1 small green pepper, coarsely chopped

1 cup vegetable broth

Salt and pepper to taste

3 cups cooked black-eyed peas

2 Tbsp. flour

In 2-quart saucepan, heat oil over medium heat. Add onion and saute,

stirring, until browned. Stir in green pepper and cook until brightly

colored and just tender.

Set aside 1/4 cup of broth. Add remaining broth, salt and pepper

to taste, and black-eyed peas. Heat to boiling over high heat, then

reduce heat to low and simmer about 5 minutes.

In cup or small bowl, stir together reserved broth and flour. Add

to hoppin’john and cook, stirring, until mixture thickens. Serve

immediately. Makes 4 servings.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Hoppin’ John Salad, Vegan

1 1/4 c cooked or canned (rinsed and drained) black-eyed peas

1/3 c chopped onion

6 tb distlled white vinegar

1 1/2 c cooked brown rice

2 tb water

10-oz pkg. frozed chopped spinach, thawed and well drained

1/4 ts pepper

2 tb baco bits (optional)

In a large bowl, toss the black-eyed peas, rice, spinach, and onion

until completely combined.

In a small bowl, stir together the vinegar, water, and pepper.

Pour over the salad and toss. Chill for at least a few hours to

let flavors blend. Sprinkle on the Baco Bits (if you use them),

toss again, and serve.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Hopping John

1 cup black eyed peas

1/4 lb. white bacon

3 cup water

1 small onion, chopped

1 cup cooked rice

salt to taste

Boil together peas,onion and bacon cut in slices in three cups of

water, salting to taste. When peas are tender, add rice and heat

through. Serve with cornbread.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Hoppin’ John with Smoked Sausage

1 pound black-eyed peas, dried

1/4 pound smoked ham hocks or smoked ham

1 1/2 pounds smoked sausage

6 cups chicken broth

1 tablespoon olive oil

1 onion, chopped fine

1 rib celery, chopped fine

1 tablespoon garlic, chopped fine

2 bay leaves

2 teaspoons dried hot chili peppers

1 teaspoon black pepper

1 teaspoon dried thyme

1 tablespoon dried basil

1/2 teaspoon pickling spice (optional)

In a heavy kettle, combine peas with enough cold water to cover

them by 2 inches. Bring to boil for 2 minutes, then turn off heat

and let stand, covered for one hour. Drain the peas and return to

the kettle. Add ham, half the sausage, and the broth and bring to

a boil. In a saucepan, heat the oil and cook the onion and celery,

covered, over moderate heat until softened and add them to the

peas with the garlic, bay leaves, chili peppers, black pepper,

thyme, basil and pickling spice if desired. Simmer, covered, for

2 hours. In a dry skillet, brown the remaining sausage over

moderately high heat and transfer it with a slotted spoon to the

pea mixture. Simmer the Hoppin’ John, uncovered, for 15-20 minutes

more and then discard the bay leaves.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Hopping John

6 tablespoons chopped onion

1/4 cup white vinegar

1 1/4 cups black-eyed peas

5 1/2 cups water

1/2 teaspoon salt

1 tablespoon olive oil

1 1/3 cups chopped onion

3 cloves minced garlic

1 cup raw rice

1 teaspoon oregano

1/4 teaspoon hot sauce

2/3 cup diced ham

Combine 1/4 cup plus 2 tablespoons chopped onion and white vinegar.

Let stand 30 minutes; drain and set aside. Sort and wash dried

black-eyed peas; place in a large Dutch oven. Add 5-1/2 cups water

and salt; bring to a boil. Cover, reduce heat, and simmer for 35

minutes. Heat oil in a small skillet over medium heat. Add 1-1/3

cups onion and garlic; saute 5 minutes or until tender. Remove from

heat, and add to peas. Stir in rice, oregano, and hot sauce; cover

and simmer 15 minutes. Stir in ham, and cook an additional 10

minutes. Yield: 6 servings (serving size: 1 cup pea mixture and

1 tablespoon onion mixture).

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Hoppin John

1 cup dried black eyed peas

1 med onion diced

1/4 tsp pepper

dash cayene

1 Tbl butter

1 tsp salt

1 ham hock or 2 oz salt pork, diced

1 cup raw long grain rice

Pick over and wash peas. Soak overnight in 3 cups of water. The

next day, drain, measure water, and add enough to make 3 cups.

Add soaked peas along with salt, pnion and ham hock. Cover and

bring to a boiling point, and simmer about 1 1/4 hours, or until

peas are tender and only a small amount of liquid is left. Pick

meat form ham hock if one is i used. Discard ham bone, and add

meat to peas, along with pepper and cayene. Cook rice according

to package directions; add butter and mix lightly with the peas.

Cook for 2 to 3 minutes for flavors to blend. Serve hot with corn

bread. Makes 8 servings.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Hoppin’ John Soup (serves 6-8)

1 1/2 Tbl olive oil

1/2 Tbl butter

1 large onion, chopped

1 large clove of garlic, finely minced

1 lb black-eyed peas

1 quart chicken stock (homemade or canned)

1 quart water

1 tsp fresh thyme or 1/4 tsp dried thyme

1 bay leaf

1 lb smoked ham hocks

1/2 cup brown rice

1 lemon

salt and pepper to taste

1 tsp chopped chives

Heat oil and butter in a soup pot. Add onion and saute for 1 minute.

Add garlic. Saute for 5 minutes.

Add peas, stock, water, thyme, bay leaf and ham hocks. Bring to a

boil. Lower heat to simmer and cook, partially covered, for 1 hour.

Grate lemon rind for 1 tsp lemon rind. Juice lemon and reserve.

Add brown rice. Simmer, partially covered, for another 45 minutes

or until beans and rice are tender. If soup gets too thick, add a

little more stock or water.

Remove ham hocks from soup and cut any meat off bones. Chop meat

and return to soup.

Add lemon juice, lemon rind, salt and pepper. Adjust seasonings.

Simmer for 5 minutes.

Sprinkle with chives and serve.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

HOPPIN’ JOHN

4 c black-eyed peas (about 2 cans)

3/4 t salt

1 c onions, chopped fine

2 garlic cloves, minced

2 T butter or vegetable oil

pinch ground allspice

pinch cayenne

1 1/2 T soy sauce (optional)

freshly ground black pepper to taste

3 c cooked brown rice

1 large ripe tomato, chopped

1/2 c chopped scallions

chopped fresh parsley

sour cream or nonfat plain yogurt

smoked cheddar cheese, grated

Warm the black-eyed peas with their liquid in a saucepan. Saute

the onions and garlic in the butter or oil until golden, about 10

minutes. Add the allspice, cayenne, and soy sauce. Stir this

mixture into the warm peas. If necessary, add a little water or

vegetable broth to make it juicy. Simmer gently for about 20

minutes to allow the flavors to marry. Stir often.

To serve, top the warm rice with the black-eyed peas and then the

chopped fresh tomato, scallions, and parsley. Add sour cream or

grated smoked cheddar cheese as well, however you like.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Hoppin’ John

Serves 4-6

1 cup dried field peas (cowpeas)

4 cups water

1 medium onion, sliced

1/2 pound bacon, thick sliced, cut into 1/2 inch pieces

1 cup raw long grain rice

1 teaspoon salt

black pepper, freshly ground, to taste

Put the peas and water in a 2-quart saucepan and bring to a boil.

Reduce to a simmer and cook the peas, covered, until just barely

tender, about 1 hour 45 minutes. You will have to add additional

water during the cooking process. Watch that the peas do not dry

out. Drain the peas, reserving the water, and return them to the

kettle.

Saute the onion along with the bacon until the onion is clear.

Add to the pot along with the rice and 2 1/2 cups of the reserved

liquid. Add the seasonings. Cover and bring to a boil. Reduce

heat and simmer for 15 minutes, covered. Allow the dish to rest

off the heat for 10 minutes before you lift the lid.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

HAWAIIAN BEANS

1 lb. bacon

1 lb. ground round

1 diced onion

2 cans pork-n-beans

2 cans butter beans

2 cans red kidney beans

1/2 tsp. dry mustard

1/2 cup catsup

1/2 cup brown sugar

Cut bacon into small pieces and fry until brown (not crisp). Add

to beans and pour into large pot. Fry ground round and onion together

and add to beans. Simmer for 10 minutes.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Grits-and-Sausage Casserole

Yield: 6 servings

1/2 pound turkey breakfast sausage

1-1/2 cups 1% low-fat milk

1-1/2 cups water

3/4 cup quick-cooking grits

3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese

3 tablespoons minced fresh parsley

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon black pepper

Dash of ground red pepper

3 egg whites

Vegetable cooking spray

2 cups red bell pepper strips

Cook sausage in a nonstick skillet over medium-high heat until

browned, stirring to crumble. Drain and set aside. Combine milk

and water in a saucepan; bring to a boil over medium-high heat.

Stir in grits; cover, reduce heat, and simmer 7 minutes or until

thickened, stirring frequently. Combine grits mixture, sausage,

cheese, parsley, salt, garlic, and peppers in a large bowl; set

aside. Beat egg whites (at room temperature) at high speed of a

mixer until stiff peaks form. Gently stir one-fourth of egg whites

into grits mixture; gently fold in remaining egg whites. Spoon

mixture into a 1-1/2-quart casserole coated with cooking spray.

Bake at 375 degrees for 25 minutes or until set and lightly browned.

Place a medium nonstick skillet over medium-high heat until hot.

Add bell pepper, and saute 4 minutes or until tender; serve warm

with grits. Yield: 6 servings (serving size: 1 cup grits and 1/3

cup bell pepper).

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Tuscan Greens And White Beans

1 tbsp. olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced (2 to 3)

4 cups. escarole, coarsely chopped or spinach

3 Tbsp. dry white wine

1 tsp. ground sage

1/2 tsp salt

1/4 tsp red pepper flakes

15 oz cooked white beans, drained or red kidney beans

1/4 cup chopped fresh basil

In a large saucepan heat the oil over medium-high heat. Add the

onion and garlic and cook, stirring, for 4 minutes. Add the greens,

wine, sage, salt, and red pepper and cook for 3 or 4 more minutes

over medium-low heat, stirring frequently, until the greens are

wilted. Stir in the beans and basil and cook for 3 minutes more

until steaming. Remove from the heat and serve. Makes 4 servings.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Homemade Graham Nuts

3 1/2 cups graham (whole wheat) flour

1 cup brown sugar

1 tsp salt

1 tsp baking soda

1 tsp ground cinnamon

2 cups buttermilk

2 tsp vanilla extract

Preheat oven to 350 degrees F. In a large bowl, combine flour,

brown sugar, salt, baking soda, and cinnamon. Add the buttermilk

and vanilla and mix well. Pour out into an oiled 12 X 16 inch flat

baking pan and spread evenly with a spatula. Bake for 20-25 minutes

or until the batter is firm, medium-brown in color, and shrinks

slightly from the sides of the pan. With a metal spatula, completely

loosen the hot pattie from the pan. Allow to cool on a rack for

several hours or overnight.

Preheat oven to 275 degrees F. Break pattie into chunks and put

through a meat grinder, using a coarse blade, or pulse in a food

processor until coarse crumbs are formed. Divide crumbs between

two 12x 16 inch pans. Bake for 30 minutes, stirring every 10

minutes. Let cool, then store in an airtight container. Serve as

a cold cereal, with milk and a bit of brown sugar, if desired.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Grape Nuts

3 cups graham or whole wheat flour

1/2 cup wheat germ

1 cup brown sugar or 3/4 cup corn syrup

2 cups buttermilk or sour milk

1 tsp. soda

1 pinch salt

Combine ingredients in a large mixing bowl and beat until smooth.

Spread the dough on 2 large greased cookie sheets. Bake at 350

degrees for 25-30 minutes. Crumble by one of these methods: 1.

While stil warm, break into chunks and grate on a coleslaw cutter

or whirl briefly in a blender, about a cupful at a time, or, 2.

Allow to cool thoroughly, then put through a food grinder with a

coarse plate. After crumbling with either of the above methods,

crisp in a 250 degree oven for 20-30 minutes and store in an airtight

container. Eat with milk, no sugar needed. An option for a

different taste is to increase the flour by 1/2 cup and omit the

wheat germ.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Homemade Granola

4 cups old-fashioned rolled oats

2 cups sweetened shredded coconut

2 cups sliced almonds

3/4 cup vegetable oil

1/2 cup honey

1 1/2 cups dried apricots

1 cup dried cherries

1 cup dried cranberries

1 cup roasted, unsalted cashews (optional)

Toss oats, coconut, and almonds together in a large bowl. Whisk

together oil and honey in a small bowl. Pour over oat mixture.

Stir with wooden spoon until mixture is coated. Spread onto a

13-by-3-by-18-inch baking sheet. Bake in preheated 350 oven,

stirring occasionally until golden brown, about 45 minutes. Remove

pan from oven. Stir occasionally until granola is completely cool.

Stir in remaining ingredients. Store in airtight container. Makes

12 cups.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Homemade Granola

3 cups rolled oats

3/4 cup coarsely chopped pecans

3/4 cup coarsely chopped almonds

1/2 cup shredded coconut

1/2 cup molasses

1/2 cup packed brown sugar

1/4 cup water

3 tablespoons vegetable oil

1/2 cup golden raisins

1/2 cup raisins

1 cup dried cranberries

Preheat oven to 325F. Grease a large, shallow baking pan. Combine

oats, pecans, almonds, and coconut and spread in prepared pan.

Combine molasses, brown sugar, water, and oil in a medium saucepan.

Bring to a boil over high heat. Pour over oat mixture.

Bake oat mixture for 20 minutes, stirring every 5 minutes. Stir

in raisins and cranberries. Bake for 15 minutes longer, stirring

every 5 minutes. Cool. Store in an airtight container.

VARIATION: For extra flavor, add 1 tablespoon vanilla extract to

the molasses mixture.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

HOMEMADE GRANOLA

Makes about 8 cups

1/2 cup unsweetened, shredded coconut

4 cups old-fashioned oats

1 cup coarsely chopped almonds

1/4 cup toasted wheat germ

1/4 cup unsalted sunflower seeds

1/4 cup flax seeds

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/3 cup canola oil

1/2 cup honey

1/2 cup golden raisins

Heat oven to 350. Spread shredded coconut onto a baking pan, and

bake until toasted, about 5 minutes. Transfer pan to a wire rack

to cool. Reduce oven temperature to 300. Line two baking pans with

Silpats (French nonstick baking mats); set aside. In a large bowl,

combine oats, almonds, wheat germ, sunflower seeds, flax seeds,

cinnamon, nutmeg, canola oil, and honey. Stir together until well

combined. Spread mixture onto prepared baking sheets; bake until

golden brown, about 25 minutes. Transfer pan to a wire rack to

cool.

Break up cooled granola; sprinkle with raisins and toasted coconut.

Stir to combine. Store in an airtight container for up to a month.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Granola

6 cups six-grain cereal

1 cup raw wheat germ

1/2 cup flaked coconut

1/2 cup sunflower seeds

1/3 cup sesame seeds

1 cup green chili pistachios

1 cup pecans, chopped

1 cup walnuts, chopped

1/2 cup powdered milk

1 cup honey

2/3 cup vegetable Oil

2 Tbsp water

2 tsp vanilla

1 cup raisins

1 cup tropical fruit mix, dried

1 cup craisins

Mix all dry ingredients (first 9 ingredients). Mix honey, vanilla,

water, and oil together then add to dry ingredients. Stir until

mixed well. Spread evenly in large flat dish. Bake at 350 degrees

for 30 -45 minutes, stirring frequently, or until golden brown.

Add raisins and dried fruit after baking. Store in airtight container.

May be frozen.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Granola

2 1/2 cups quick-cooking oatmeal

1 cup unsweetened shredded coconut

1/3 cup untoasted sunflower seeds

1/4 cup hulled sesame seeds

4 Tb margarine

1/4 cup dark brown sugar

1/4 cup honey

1 1/2 teaspoons vanilla extract

1/2 cup toasted wheat germ

1/2 cup raisins

Preheat the oven to 300F. Spread the oatmeal, coconut, sunflower

seeds and sesame seeds in a large, lightly buttered roasting pan

or ovenproof dish. Bake for 20 minutes, tossing several times.

Meanwhile, a small saucepan combine the margarine, brown sugar,

and honey and bring to a simmer, stirring. Remove from heat and

add the vanilla.

Set the oven to 350F. Add the wheat germ to the toasted mixture.

Dribble the sugar-honey mixture syrup over the granola, tossing

with a fork to coat the dry mixture evenly. Return the pan to

the oven and bake for 5-6 minutes longer. Add the raisins, toss

to distribute, and press the granola down firmly into an even layer.

Bake 5 minutes or so longer, or until the granola is golden. Remove

from the oven and let cool slightly. Slip a flexible spatula under

the granola to break in to large pieces. Let cool completely and

store airtight. Makes 6 cups.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Crunchy Granola

1/2 to 1 c. coconut

4 c. rolled oats

1 c. sunflower seeds

1 c. wheatgerm

1/4-1/2 c. sesame seeds

1 c. peanuts or chopped walnuts

1 c. honey or brown sugar

1/2 c. oil

1 tbsp. cinnamon

Preheat oven to 325F. Mix first six ingredients together in a

large bowl.

Bring remaining ingredients to a boil. Pour honey mixture over

dry ingredients and mix thoroughly. Spread on 2 greased cookie

sheets.

Bake granola around 30 minutes, stirring often. Watch closely at

the end, not allowing granola to become too dark.

Allow to cool undisturbed, then break into chunks.

Options: If using sugar, increase oil to 3/4 c. or add 1/4 c.

water Add 1 c. cornmeal; omit cinnamon.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Granola

3 cups rolled oats

1 cup wheat germ

1/2 cup sesame seeds

3/4 cup shredded, unsweetened coconut

1/4 cup oil

1 cup honey

dash of salt

lots of cinnamon

optional: dried fruit and/or nuts of your choice

Mix all ingredients. Spread 1/2 inch deep on cookie sheet. Bake

at 250 degrees until golden brown (you may have to do two batches),

stirring occasionally as sides will brown more quickly.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Crunchy Granola

4 cups rolled oats

1 1/2 cups shredded unsweetened coconut

1 cup wheat germ

1 cup chopped nuts

1 cup hulled sunflower seeds

1/2 cup sesame seeds

1/2 cup flax seeds

1/2 cup bran

1 cups ground roasted soybeans

1/2 cup oli (soy, sesame, or corn)

1/2 cup honey

1/2 t vanilla

Add honey-oil mixture to dry ingredients and mix (mixture will be

very dry).

Spread mixture on oiled cookie sheet or jelly roll pan (cookie

sheet with sides) & bake at 325 degrees about 15 min. until light

brown.

All measurements are approximate and it’s nice to improvise with

ingredients, too. However, you make it, it will be much, much better

than any commercial varieties.

Note: turning granola on the cookie sheets (same as you’d turn

earth) is most important near the end of the 15 minute cooking

period.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Granola

3 cups rolled oats

1 1/2 cups rolled rye

1/2 cup raw sunflower seeds

2 tsp cinnamon

1 cup apple juice

1/2 cup honey

Mix together first four ingredients. Stir together juice and honey

until honey is dissolved and add to dry ingredients, mixing well.

Turn out into two cake pans and bake in a 200 oven, stirring once

or twice every hour until dry and crunchy. (Takes several hours.)

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Granola Cereal

3 cups rolled oats

1/4 cup wheat germ

1/4 cup bran

1/2 cup sunflower seeds

1/4 cup sesame seeds

1/4 cup skim milk powder

1/4 cup vegetable oil

1/2 cup orange juice concentrate

Mix all ingredients together so that the dry ingredients are coated

with the vegetable oil and the orange juice. Spread on cookie

sheet. Bake 40 mins at 225 degrees. Stir every 15 mins or so to

ensure even browning. After baking add 1/2 cup raisins and 1/4

cup unsweetened coconut. Store in jar with tight fitting lid.

Makes 6 cups.

Fruits can be varied. Seeds can be left out if undesired.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Granola

4 cups rolled oats

1 cup nuts (almonds or pecans)

1/2 cup honey

8 oz dried fruit

1 cup flaked coconut

3/4 c wheat germ

1 tsp vanilla

1 cup raisins

Spread oats on jelly roll pan. Toast in 350 degree oven 10 minutes,

stirring once. Stir in coconut, nuts, and wheat germ. Combine

honey, oil and vanilla. Drizzle over cereal mixture, blending

well. Bake at 325 degrees for 20-25 mins, stirring twice, until

gently browned. Remove from oven, stir in dried fruit (apples,

strawberries, prunes, dates, apricots, etc). cool – store in

covered jars in cool place. May be refrigerated or frozen.

Category: Bean Cereals Recipes