2 cups water
1 (4.5 ounce) package granola - 1 cup water
1 (12 ounce) package active dry yeast
2 tablespoons white sugar
1 cup warm water (110 degrees F/45 degrees C)
1 tablespoon cornstarch
1 teaspoon salted chicken or vegetable oil
2 tablespoons chopped celery
3 tablespoons cornstarch
3 tablespoons white sugar for rolling
Place water and granola in a large bowl. Add yeast and sugar; mix until creamy. Cover, and let rise in warm place about 1 hour.
Add sweet water if desired, cornstarch, salt and pepper to taste.
Roll dough into 1 inch balls, and roll to cylind shape in water until ball is equal in thickness to the cookie sheet, 8 inches across on middle. Cut into 20 triangles with rolling pin, about 4x3 inches.
Place 12 assorted cookies 1 inch apart on second and third cookie sheets; press sides together to flatten. Bake for 20 to 25 minutes or just until lightly done with toothpick. Cool completely on wire rack.
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