Date: Mon, 13 Sep 93 09:33:04 PDT
From: Linn Compton (firstname.lastname@example.org)
Mix together in a big bowl:
2 cups rolled oats
1 cup rolled barley flakes
1 cup rolled wheat flakes
1 cup rolled rye flakes
1/2 can to 1 full can thawed frozen apple juice concentrate
I thaw out the can, then pour it undiluted directly over the grains to
moisten. The purpose of this is to add a little sweetness. I avoid
sugar and honey like the plague, so that's why I use apple juice
concentrate. I use a whole can (I think it's the 12-ounce size).
(Optional) Mix together in a measuring cup:
1/4 cup ground psyllium powder
1 TBSP cinnamon
Sprinkle this over the moistened grains, and mix well.
Spread out on cookie sheets and bake in a 350 oven. I haven't got the
exact times worked out, so here's how I do it. After about 20 minutes,
I take both cookie sheets out and stir everything up. The idea is to
dry out the moisture and lightly toast the grain without burning it. I
keep checking it and stirring it about every 15 minutes or so until it
seems to be completely dry and about the right color. I usually turn
down the heat to 300 degrees after about 45 minutes so things will
continue to dry out without getting too dark.
When it seems to be done, I take the cookie sheets out and set them on
the counter and leave them to cool off completely. When completely
cool, I dump the mix back into a big bowl and add about a cup or so of
raisins. I mix well, then put it in a big jar. I make this about once a week.
The important thing is to make sure that it's completely dry. If not,
it will mildew just like a loaf of bread.