Granola

Well, right before going gluten-free, I had made up a large batch of crunchy granola. So in efforts to not let it go to waste (and you can be sure I'll make this again with gluten-free oats :), I decided to have it be the kick-off item for a fundraiser for a local Autism Walk. (In fact I'm thinking this is a great way for me to use up most of my flours!) This is a recipe I have been meaning to add. It is based on the ingredient list from the Big Sky Bread Granola that is on the bulk bin at Sonnewald and also on this recipe. I love to eat it as a cereal or in yogurt. You can bake and break into chunks to eat as a snack as well. It keeps for weeks in an airtight container. Feel free to mix and match your favorite nuts and seeds! As always, try to use organic as much as possible.

Granola
6 c oats (old fashioned, not quick cooking)
1 to 1 1/2 c raw almonds
3/4 c olive oil (add more for bars)
2/3 c honey
1/4 c sesame seeds
1/2 c pumpkin seeds
1/4 c sunflower seeds
1/2 c sucanat (This is a coarse sugar that is brown and large crystals. I get it in bulk at Sonnewald. I do think the flavor will be different if  you use regular sugar, but brown sugar would create a similar flavor.)
1 T vanilla
salt (I don't measure, just a couple turns of the grinder)

Mix all together and lay on parchment lined cookie sheet. If making bars I usually press the mixture doewn into the pan. Bake at 300 for 30 minutes. Stir if wanting loose granola or turn sheet if going for bars. Bake another 30 min. or so. Sometimes I will turn off the oven and let it sit. Allow to cool in pan, they will firm up while cooling. Break into chunks and store in airtight container.

Hearts of Palm Dip

When my husband and I got married, the faculty of the school where I teach put together a cookbook with ingredients for us as a present. When I first looked through the recipes, there was one that stood out as very strange to me. When I found the corresponding ingredient, it was "hearts of palm" trees. How in the world does a palm tree taste? I have to say I was at a bit of a loss and just forgot about every trying the recipe. At least until I was cleaning out expired cans one day a few years ago and found the palm, tossed it, and then thought again, I wonder what that would taste like? This recipe was given to us by Charlotte Krill, and in her memory I write this post. This has become one of my favorite dips (right next to crab dip, which I'll post sometime soon). My only alteration to the original was to change out the green onions for spinach. The result is something much like the spinach and artichoke appetizer you can get at popular restaurants, although much healthier when you make on your own. (and bonus, it is extremely low carb and gluten-free!) If you want to, you can make it with a can of artichoke hearts instead, but we have decided that we like the palm best. Since I just recently started eating gluten-free, I found these crackers to eat it with- so delish! They are not organic, however there are no GMO in them. As always, try to use as many organic ingredients as possible (I used a lot of Organic Valley for the dairy products)!

Hearts of Palm Dip

1 can hearts of palm or artichoke (chopped)
1 c shredded mozzarella cheese
3/4 c mayo
1/2 c Parmesan cheese
1/4 c sour cream
handful of fresh or frozen spinach, chopped or ripped into small pieces

Combine all ingredients. Spray small baking dish and add dip. Bake at 350 25-30 minutes. This recipe doubles well for parties. Enjoy!