Yield: 20 Servings
Measure | Ingredient |
---|---|
10 cups | Rolled oats |
½ cup | Unsweetened cocoa powder |
1 teaspoon | Salt |
1 cup | Honey |
1 teaspoon | Vanilla |
Mix dry ingredients. Add honey and vanilla and work this mixture with your *hands* until it's all evenly mixed.
Spread it all out on a large cookie sheet and bake for 30 minutes, taking it out every five minutes to stir it around.
If you live in a humid climate like I do, you'll want to put it in an airtight container shortly after taking it out of the oven, so it stays very crunchy.
NOTES : You can add ½ tsp of coconut extract or almond extract. robably also be good
Recipe by: Net
Posted to JEWISH-FOOD digest by Annice Grinberg <VSANNICE@...> on May 12, 98