“They got me Ma!”… I’ve been hit by the Rickgombu!

I decided to share Rick’s cold and so I have been down for the count. Things that I have fallen behind on prey upon my mind while I am sick so I at least am catching up on writing while I am falling farther behind on other things like actually cooking or baking.  Sorry my friends from Tuesdays with Dorie, Craving Ellie in My Belly and The Cake Slice Bakers -I have no posts for you this week- I’ll try to catch up next one. If I make no sense -please blame the cotton wool between my ears. I feel as though I am under water.

I forgot to post my Operation Baking GALS package this round AND I forgot to take a picture of the contents of the box so you just get the outside and a picture of the granola I made for our Navy hero  Brandon this time. I sent some really healthy treats. In the package are:  Home made Granola, Ginger snaps, Flax/whole wheat Crackers, Peanuts, Peanut Butter, Nutella, Fruit Leather, Chap Stick, Mentos, Cliff and Kashi Bars, a Salt Lake City Magazine, playing cards and a Robert Ludlum Novel.

Granola

• 10 cups rolled oats -I use organic

• 1 cup unsweetened dried coconut

• 1 cup slivered almonds

• 1 cup shelled walnut pieces

• 1/2 cup raw sunflower seeds

• 3/4 cup dried cherries

• 1/2 cup dried cranberries

• 1/2 cup dried blueberries

• 1/3 cup oat bran

• 1/4 cup flax seeds

• 1/2 cup unsweetened applesauce

• 1/2 cup unsweetened pumpkin puree

• 1/4 cup brown sugar

• 2 teaspoons Cassia Cinnamon

• 1 teaspoon salt

• 3 Tablespoons vanilla extract

• 1/4 cup Pomegranate juice (I use POM brand)

• Hot water to moisten if needed

Preheat the oven to 300F. Put the oats, coconut, nuts, seeds, bran and fruit into a giant bowl, mix with your hands or a spoon until well combined. In a medium bowl or blender, mix the applesauce, pumpkin puree, brown sugar, cinnamon, salt, vanilla and pomegranate juice together. Pour over the oat mixture and stir to combine, mix well. Squeeze and see if small clumps will hold together, if not , add enough hot water to moisten the mix until it does. Spread on a full size or two half size baking sheets and bake for about an hour and a half or up to two hours. Stir every 20-30 minutes turning it over gently so you don’t break the clumps. When golden and fragrant and dried through, remove from the oven an cool. Store in an airtight container. 

I hope Brandon enjoys it. 🙂

I was part of Team Spatulas and Corkscrews  round #4 hosted by the lovely Donna at Spatulas, Corkscrews and Suitcases. We have a new website over at Operation Baking GALS and a new sponsor. You can all join in baking and sending packages to our service men and women or even just donate so that those who are willing to bake can have some of the costs of shipping the packages defrayed. Thanks to Susan at She’s Becoming Doughmestic  for starting the whole ball rolling.

As for my other blogging friends- I’m sorry I’m behind- go on- I’ll catch up soon- I promise. 🙂