3/4 cup sliced almonds (#3966)
1 c. sunflower seeds (#3959)
3/4 c. reg. wheat germ (optional)
3 Tbsp. flaxseed (#4250) (optional)
1 c. flake coconut (#4662)
2/3 cup packed brown sugar
1/2 cup dry milk (#1109)
1/3 cup honey (#5158)
1/4 cup butter
1/2 cup raisins (#1137)
1/2 cup dates (#4891)
1/2 cup apricots (#3978)
You can use any variety of dried fruits and nuts. I like craisins and almonds. Freeze dried strawberries and raisins are also great. I also like to add a couple handfuls of Alison's Pantry Cinnamon drops in.
In a large bowl combine, 6 grain, almonds, sunflower seeds, flax, coconut, brown sugar and dry milk. Mix well. In a saucepan combine honey and oil, heating gently until well blended. Add fruit. Pour over dry ingredients and stir well to coat. Put on a greased cookie sheet. Bake at 325˚ for 15 minutes, stirring every 5 minutes. You need to really watch it or it will get a little to crispy. Edible, but crispy. Do that for 10 minutes and then let it air dry. Store in airtight containers.
— Ruth Privitt of Marysvale, UT
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