½ cup Bee Free Honee
1 cup Brown Sugar
½ cup Water
4 tablespoons Vegetable Oil or
Butter
2 teaspoons Pure Vanilla
1 teaspoon Salt
______
2 cups nuts.
Suggestions are: Almonds, Pecans, and
Walnuts.
1 cup Shredded Coconut
______
4 cups oats, not instant
Cinnamon to taste
Pinch of Nutmeg, fresh grated
¼ cup Wheat Germ
¼ cup Bran
2 tablespoons Flax Seed (and/or
Sesame seed)
_____
1 Cup Currants
Place in a small pot, heat honee, brown
sugar, water and oil or butter until the sugar
dissolves. Take the mixture off the heat and
add the vanilla and salt
Preheat the oven to 350 degrees. Toast the
nuts and coconut until fragrant.
Mix the oats, cinnamon, nutmeg, wheat germ,
bran, flax seed, and toasted nuts together.
Pour the liquid on top and mix thoroughly.
Spread the mixture on to two cookie sheets
that has been brushed with oil.
Bake at 350 degrees, tossing the mixture every
15-20 min. Once it is toasty brown, take out of
the oven and mix the currants in. Toss
occasionally as it cools to break it up. Store in
an air tight container.
