Makes about 2 pounds.
5 cups old-fashioned rolled oats
3 cups sliced almonds
1/2 cup untoasted sesame seeds
4 oz chopped walnuts
1/2 cup packed light brown sugar
2 scoops Glucaffect®
2 scoops Reliv Classic®
1 tsp dried ground ginger
1 tsp sea salt
3/4 cup unsweetened applesauce or other unsweetened fruit puree
1/3 cup maple syrup
1/4 cup honey
2 Tbsp canola oil
1 batch Cardio-berries (recipe below)
• Preheat the oven to 300ºF and position two racks near the center of the oven.
• In a very large bowl, mix together the dry ingredients.
• Combine the wet ingredients in a small saucepan and place over medium-low heat, stirring until warm.
• Fold the wet mixture into the dry mixture until thoroughly dispersed, then divide and spread the mixture evenly on two baking sheets (pans with sides work best).
• Bake the granola for about 45 minutes, stirring gently every 10 minutes, until the granola is golden brown.
• Remove from the oven and let cool completely.
• Move the granola from both pans into a large bowl and toss in the Cardio-berries.
• Store for up to one month in an airtight container.
Makes 12 ounces.
6 oz (by weight) dried cranberries (see note)
6 oz (by weight) dried blueberries (see note)
2 scoops CardioSentials®
• Preheat the oven to 200ºF.
• Combine the berries in a small bowl.
• Splash in a few drops of water and toss the berries to lightly moisten them.
• Drain any excess water from the bowl.
• Sprinkle the CardioSentials® over the berries and toss to coat.
• Spread the berries out onto a sheet pan lined with foil or parchment paper and place the tray in the oven.
• Leave in oven, stirring every 10-15 minutes, until the berries are mostly dry (about 45 minutes) — they will be slightly sticky.
• Remove from oven and let cool completely.
• Store in an airtight container until ready to use.
Note: You can use any combination of tart, dried fruit. Chopped dried cherries also work well. The CardioSentials® enhances the sweetness of the berries.
Submitted by: Mike DiRuscio from Reliv’s IT Department, adapted from a recipe by David Lebovitz