Homemade Granola

2 1/2 c. large flake oats 625 mL

1/2 c. sliced or chopped almonds 125 mL

2 tsp. ground cinnamon 10 mL

2 tbsp. canola oil 30 mL

2 tbsp. honey 30 mL

1 tbsp. skim milk 15 mL

1 tsp. vanilla extract 5 mL

1/2 c. raisin 125 mL

1/2 c. other dried fruit or nuts, chopped

Preheat oven to 325 F (160 C) and spray baking sheet pan with cooking oil.

Combine the oats, quinoa and almonds on the baking sheet. Combine canola oil, honey, cinnamon, skim milk and vanilla. Pour over oatmeal mixture and mix well.

Spread on the sheet pan and bake for 15 minutes, stirring once, until browned.

Remove from the oven and stir in the dried fruit. Cool completely. Store in an airtight container for up to three weeks. It can be stored longer if the dried fruits are added when served rather than stirred in when the granola comes out of the oven. They become hard and dry with time.

Saskatoon Berry Bannock

These are similar to scones but without butter and no added sugar. Half whole wheat flour increases the whole grain content.

1 c. whole-wheat flour 250 mL

1 c. all-purpose flour 250 mL

3/4 c. fresh or frozen saskatoons 175 mL

2 tbsp. baking powder 30 mL

finely grated zest of half a lemon

1/8 tsp. salt .5 mL

1/2 c. skim milk or milk alternative 125 mL

1/2 c. water 125 mL

juice of half a lemon

1 tbsp. canola oil 15 mL

Preheat oven to 400 F (200 C).

In bowl, combine flours, saskatoons, baking powder, cinnamon and salt.

Stir in milk, water, lemon juice and canola oil and, using hands, moisten all ingredients, handling dough as little as possible.

Turn dough out of bowl and place on lightly floured surface.

Using hands, form disc about one inch (2.5 cm) thick and about nine to 10 inches (22 – 25 cm) in diameter. If necessary, sprinkle with flour to keep dough from sticking. Cut into eight wedges.

Place wedges on parchment-lined baking sheet and bake for 15 to 20 minutes or until bannock is golden brown. Serve immediately.

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