1 Review

I followed the recipe precisely with the minor exception of subbing 1/4 cup of the raisins for dried cranberries. This is a really unusual not-too-sweet granola recipe. The fact that you add the wheat germ late in the baking time is interesting because (to my surprise) the result is that everything gets coated in wheat germ. This produces a strong (though not offensive) wheat germ flavor, which I think diminishes the sweetness of this even more. I used melted butter and sucanat as prescribed. This didn't turn too golden like some granola recipes, but it still ended up nice and cripsy. I've never made granola with sunflower seeds or pumpkin seeds, but I got them both special for this recipe and they are great additions (surprisingly, those little green pumpkin seeds are my favorite!). I don't think that almond is the dominating flavor in these, but rather, wheat germ. Next time I might use more sucanat or add some sugar or even vanilla or almond extract. A healthier-tasting take on granola, and a nice change from the norm. Thanks, Sue!

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Roosie October 19, 2004
Almond Granola