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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Roasted cacao pieces — baking, granola, mole, trail mix
Mild malt sweetener — granola bars, vegan baking, candy
Mexican-inspired pumpkin seed granola — breakfast, yogurt, snacking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Roasted cacao pieces — baking, granola, mole, trail mix
Mild malt sweetener — granola bars, vegan baking, candy
Mexican-inspired pumpkin seed granola — breakfast, yogurt, snacking
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*Note: I used a combination of sunflower seeds, pumpkin seeds, hemp seeds and flax seeds. I stirred in equal amounts of raisins, dried cranberries and tart dried cherries. Preheat oven to 250 degrees. (Yes, two hundred and fifty degrees. ). Place parchment paper on a large jelly roll pan. In a large bowl mix together the Zoom cereal, wheat germ, shredded coconut, sugar, seeds and/or nuts. Top with the coconut oil (it's not necessary to stir the oil into the mixture. ). Bake for approximately 45 minutes to 1 hour; stirring occasionally. Remove from oven and set aside to cool about 15 minutes. Stir in the dried fruit, cool completely then store in tightly closed container. I used a clean, dry Mason jar to store the granola.