 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 9 | cups | Any kind will suffice | 4 | cups | whole wheat cake flour | 1 1/2 | cups | flaxseed | 3 | cups | honey | 2/3 | cup | Oil, vegetable, sunflower, linoleic (less than 60%) | 1 | cup, chopped | pecans | 1 | cup, chopped | walnuts | 2/3 | cup, whole | almonds | 2/3 | tablespoon | vanilla extract | 2/3 | tablespoon | salt | 1/2 | cup | pumpkin seeds | 2 | tablespoons | quinoa | 1 | tablespoon | poppy seeds | 1/2 | ounce | chia |
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Steps
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Sequence
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Step
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| 1 | Mix ingredients thoroughly in a bowl | 2 | spread on a large cookie sheet | 3 | bake in pre-heated oven at 250 for 15 minutes | 4 | remove and stir | 5 | turn oven up to 325 and bake 8 minutes then remove and stir | 6 | bake for an additional 7-10 minutes untill golden brown | 7 | Let cool completely then bag and use within 3 to 5 days |
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