Description

This recipe is from the The Kitchen Bitch Cookbook by Joel Maxuel, also available from archive.org (http://www.archive.org/details/Kitchen_Bitch). Published here with the author's permission.

Provided is a compilation of recipes gathered over several years, primarily from Laing House events. Laing House (http://www.lainghouse.org) is a drop in center based in the capital of Nova Scotia, Canada for youth living with a mental illness. The author is a member of this organization since 2002 and very fortunate to live in a country where such services exist.

Breakfast
Suzie Brooks’s Granola	C ■■■□□ U Oven
Making your own granola ensures that you have a breakfast cereal just the way you like it. You can use ingredients you trust and it’s more economical than buying granola at the store. Featured in Laing House Community Kitchen June 3, 2006. (modified from Suzie Restino's and Sam Brooks's Granola) Ingredients: 8 cups rolled oats 1 cup raw sunflower seeds 1 cup chopped nuts (any mix of walnuts, almonds, filberts, pecans, cashews) ½ - 1 cup shredded unsweetened coconut ½ cup raw sesame seeds (optional) ½ cup raw pumpkin seeds (optional) ¼ cup safflower oil ¾ cup maple syrup or honey (or more to taste) 1-2 cups dried fruit (raisins, chopped apricots, prunes, currants) Directions: In a large bowl, combine and mix the oats, seeds, nuts, and coconut Mix in a measuring cup the oil and maple syrup/honey Pour the liquid into the oat mixture and mix with a spoon or your hands (if you like that sort of thing). Spoon the mixture onto cookie sheets and bake at 350 F. Stir it every 10 minutes (or earlier depending on your oven) until it begins to brown. Remove and cool, then the dried fruit Once it’s completely cool, store in a sealed container in a cool place. Serve as cereal, in a bowl with milk or yoghurt, or eat as a snack out of your hand. Alterations: None
Notes:

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