SORGHUM GRANOLA ENJOY DAN:

                            SORGHUM GRANOLA by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-cup agave nectar

1 tablespoon coconut oil

2 teaspoons EACH vanilla extract, and ground cinnamon

1-1/2-teaspoons EACH ground cardamom, tandoori curry, and turmeric

Sea salt to taste

1/2-cup sorghum grain

1/2-cup EACH slivered almond, chopped pecans, and shredded coconut.

1/3-cup sunflower seeds

DIRECTIONS (PREHEAT OVEN TO 200 F)

1.   Place agave nectar, and next 7 ingredients in a bowl; set aside.

2.   Pop sorghum grain by heating frying pan over medium-high heat.

3.   Ad 2 tablespoons of the sorghum; cover and cook 30 seconds.

4.   Shaking pan constantly until most of the grains have popped.

5.   When there is more than 10 seconds between pops.

6.   Remove pan from the heat and transfer popped sorghum to a bowl.

7.   repeat with remaining sorghum, will yield about 3 cups.

8.   Place popped sorghum, and the next 4 ingredients in a bowl.

9.   Add agave mixture; toss until evenly coated.

10   Spread in single layer on foil-lined baking sheet.

11  Bake 1 hour, stirring halfway through cooking time.

12  Cool completely over a wire rack before transferring to a storage container.

ENJOY DAN:                                                          GRAINS FOR THE SOUL!!