Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 c Rolled oats - rice flour,
1 c Nuts (more if desired, - or other whole-grain flour
-- up to double this amount) 1 ts Salt (or more, as desired)
1/2 c Sunflower seeds 1/2 c Honey (or more,
1/2 c Whole millet -- up to double this amount)
-OR- whole buckwheat groats 1 c -Hot water, or up to:
3 c Whole wheat flour (or more) 2 c -Hot water *
-OR- part cornmeal, 1 ts Vanilla

* Note: More water makes the granola chunkier, less makes it crumbly.

Preheat oven to 350 F. In a large bowl or pot, combine oats, nuts, seeds,
millet, flour, and salt. Mix together honey, water, and vanilla, and stir
into dry ingredients. Spread on a lightly oiled baking sheet and squeeze
mixture together to form small chunks, but don't crowd; the chunks need to
bake clear through. Roast until golden brown, about 10 to 20 minutes.
(With the larger amount of water, reduce heat and bake longer.) As it
bakes the granola may need stirring to brown evenly. Cool thoroughly
before storing.

Variations: Replace part of the water with the freshly squeezed juice of 2
oranges (and add the grated rinds if the oranges were not sprayed with
pesticides), or use 2 teaspoons orange oil.

For "gingerbread" granola, use half molasses (for half honey) and add 2
teaspoons cinnamon, 1 teaspoon ginger and 1/4 teaspoon cloves.

For a nice change, substitute maple syrup for honey.

Source: Susan Weber, _Diet for Small Planet_, by Frances Moore Lappe Typed
for you by Karen Mintzias

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