New granola recipes

I made some more granola yesterday. This time I added 1 cup milled flax seed to my recipe and increased the extract to 2 t. It came out great except next time I will decrease the canola oil by 1/4 of a cup. I didn’t consider the added fat the flax seed brings. In fact, this is what Hodgson Mills says about flax seed:
“Hodgson Mill Milled Flax Seed may be used as a Fat Substitute in most recipes. Generally, 3 Tbsp. Milled Flax Seed can replace 1 Tbsp. fat or oil. Likewise, 1 Tbsp. Milled Flax Seed plus 3 Tbsp. of water can replace 1 egg. Get your Omega 3 oils as a bonus!”
It’s is amazing how the flax and the apple disappears. You’d never know either was in the recipe.
I also made a low sugar version that is great! I was surprised that the maple flavor was very subtle. I used 3T of brown sugar for flavor but another 1/4 cup of the syrup could be used instead.
Low Sugar Maple Granola
1/2 cup canola oil (I plan to decrease it to 1/4 c next time)
1/4 cup melted butter (I used butter spread made with canola oil)
3 T brown sugar (or use 1/4 c more syrup)
2 t vanilla
3/4 c sugar free maple syrup
1/2 c Splenda
4 small grated apples
6-12 oz almonds
1 cup milled flax seed
18 oz container of rolled oats
Mix all the ingredients except the oats together. Stir in oats until coated. Spread onto dehydrator racks. Dry at 145 degrees until crunchy (at least 12 hours). Break into pieces and store in an airtight container. Crumble for cereal.

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