|Source:||Chef Frank Turner, Henry Ford West Bloomfield Hospital|
|URL - Link:||tinyurl.com/MetroParentDIYRisotto|
Learn how to cook this yummy, healthy dessert or snack recipe with Chef Frank Turner of the Henry Ford West Bloomfield Hospital. Try his risotto, too (see the risotto recipe and MetroParent.com D.I.Y. Video!).
|Ingredients:||1 cup applesauce (unsweetened by added ascorbic acid)
4 cups carob candies chips or crushed bars (unsweetened)
4 cups cereal (steel-cut oats, old-fashioned oats, rice based, corn, etc.)
1 cup vegetable oil (low erucic acid grapeseed oil)
1 tsp. salt
1 cup golden flaxseed, ground
4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 cup maple syrup
4 tsp. vanilla extract
2 cups whole-wheat flour
2 cups wheat germ, crude
Fresh strawberries (optional)
|Directions:||1. Combine the rolled oats, ground flax seed, whole-wheat flour, wheat germ, cinnamon, salt and nutmeg in the mixing bowl. Mix on low speed just until it’s combined (about 1 minute).
2. Slowly add in the applesauce, oil, maple syrup and vanilla and mix until combined (about 1 minute). Add in carob candies until barely incorporated. Do not over-mix the batter.
3. Mixture should be moist but not too wet. If the granola dough seems a little dry, add a little more applesauce (1 tablespoon at a time).
4. Place in a sprayed 13-by-9 baking pan and press down the granola dough. You want the granola dough to be 1 1/2-inch thick in the pan.
5. Bake at 300 degrees F for 25 minutes.
6. Let cool and cut into heart shapes. Serve with fresh strawberries.