Excellent recipe - I've made it at least 20 times and it's different every time. Easy to adapt. I substitute the following: whole-wheat flour or gluten-free flours (quinoa/buckwheat, etc), instead of APF; ground almonds for some/all of the brown sugar; flax seeds for some/all of the wheatgerm (esp if needing gluten-free); lemon juice +/- zest for the vanilla extract (I often add extra)' chopped dried apricots or dried cranberries or chopped prunes, or almond slivers or sunflower seeds for the raisins (NB - if using 3/4 cup raisins, you really, really need to add 1/4 cup applesauce, otherwise you just get granola; applesauce not needed for the other dried fruits for some reason...); almond oil or grapeseed oil for the veg oil. I also eliminate the salt - it doesn't need it. The total ingredients, as listed, don't completely fill a 9x13 pan, so I tend to add an extra handful of oats, and use heaping measures of the rest. This recipe is my staple snack food base and the kids adore it! Thanks for sharing!!

Reviewed On: Nov. 23, 2009

I've always loved the eggplant-goatcheese combo. I use lemon juice and tsp of garlic powder instead of balsamic vinegar, and pine-nuts instead of tomatoes because I'm allergic to tomatoes (and the pine-nuts get roasted in the grilling process and taste wonderful with the eggplant & goat-cheese!).

Reviewed On: Jul. 23, 2009

Personally, I didn't like this with chickpeas & tofu together, so this time I left out the tofu. Added 2 coarsely-chopped parboiled potatoes, and a small tin of diced tomatoes insead. And made it in the slow cooker. Served it with natural yoghurt & garlic poppadoms. Yum! Excellent comfort food.

Reviewed On: Mar. 8, 2009