Granola

Dry:

4 cups oats

2 cups nuts (pecans, walnuts, cashews, almonds, pumpkin seeds, etc.)

1-2 t cinnamon

2/3 cup raisins or craisins

1/3 cup shredded coconut

1 t fine grain sea salt

Wet:

1/2 cup coconut oil, melted

1/2 cup maple or agave syrup

1 t vanilla

Fold the dry ingredients together in a large bowl. Melt the coconut oil in a liquid measuring cup and mix in the other wet ingredients. Fold the wet ingredients into the dry ingredients. Bake on a half sheet pan lined with parchment paper at 300 degrees for 30 minutes, checking every 5-10 minutes thereafter until toasted. Allow to cool completely before eating or storing. Chocolate chips can also be added after it has cooled.

Baked Brown Rice (Monica)

1 1/2 cups short grain brown rice

1 tsp salt

2 tbsp butter or oil

3 cups boiling water 

Add-ins: sauteed minced carrots, minced bell pepper, parsley flakes 

Heat the water in a kettle. Preheat oven to 400. 

Saute veggies in olive oil until bright and soft. 

Place rice in 8×8 pyrex (for double recipe, use 9×13 pan and increase baking time to 1 hour and 20 minutes), and add butter and water. Mix salt and veggies in. Cover tightly with aluminum foil and bake for 1 hour.