Title: Granola #5
Categories: Breakfast Grain Diabetic
Yield: 4 Servings
| 1 | c | Rolled oats (150 g) |
| 1 | tb | Sesame seed (15 ml) |
| 1 | c | Crumbled shredded wheat cereal (60 g) |
| 1/2 | ts | Vanilla extract (2.5 ml) |
| 2 | tb | Unsalted dry-roasted sunflower seeds (30 ml) |
| 1 1/2 | tb | Frozen peach or pear juice concentrate (22.5 ml) |
| 1/8 | ts | Salt (.6 ml) --Optional |
SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph.D., and Frances Towner Gidet copyright 1993. ISBN #0-553-08760-6...
Formatted into MM by Ursula R. Taylor.
This granola is not only a nourishing breakfast cereal but also a great
snack that travels well. Fill a zip-lock bag and tuck it into your
briefcase or purse.
Preheat oven to 325 F (165C). Combine all ingredients in a shallow
baking pan. Bake for 15 minutes, stirring every 5 minutes. Cool and store
in an airtight container for up to 1 week or freeze individual portions in
zip-lock bags for longer storage.
Makes 4 snacks.
PER 3/4 cup (177 ml) serving: calories 186, protein 6 g, carbohydrate 31
g, gat 5 g (calories from fat 24%), dietary fiber 1 g, sodium 60 mg,
potassium 199 mg.
JOSLIN Exchanges: 2 bread/starch and 1/2 fat.