Maple-Walnut Granola

This is NOT your Low–Cal variety, but it is delicious!

WHIZ in blender:

1/2 c. maple syrup

1 c. dates

1/4 c. tahini

1 1/4 tsp. salt

2 tsp. vanilla

2 tsp. maple extract

3/4 c. water

POUR over:

8 c. rolled oats

1 c. flaked coconut

1 c. walnut or pecan meal

1/2–1 c. chopped walnuts or pecans

1/4 c. whole wheat flour

STIR until well coated. BAKE at 225° for about 2 hours or until crisp. STIR every 45minutes. Coconut and extra walnuts may be omitted for lower fat granola. It’s best to usewhole nuts and grind to a meal rather than buying nut meal, which may be rancid.