- ½ cup quinoa, rinsed and drained

- 1 cup water

- ½ cup oats or quinoa flakes

- ½ cup chopped peaches

- 2 tbs blackstrap molasses

- ¼ cup walnuts, chopped (optional)

- ¼ cup dates, raisins or currents, chopped


1. Place Quinoa in a saucepan with water and bring to a boil. Reduce the heat and simmer until done, about 10 minutes.

2. Add in the oats or quinoa flakes, peaches, molasses, chopped nuts and dates and simmer for 10-15 minutes, or until light and fluffy.

3. Serve hot. You can add in different seeds or fresh berries. Experiment. Variety is the spice of life!

Prep time: 30 minutes

Serves 4


- 3 cups gluten free rolled oats

- ½ cup sesame seeds

- ½ cup sunflower seeds

- ½ cup pumpkin seeds

- ½ cup chopped almonds or walnuts or both

- 1 cup gluten free pastry flour (Bob’s Red Mill or Pamela’s work well)

- ½ teaspoon cinnamon

- Pinch of Salt

- 1/3 cup cold pressed vegetable oil

- 1/3 cup brown rice syrup or maple syrup or honey

- ¼ cup apple or orange juice

- 1 teaspoon vanilla

- ¼ teaspoon almond extract


1. Preheat oven to 300 F.

2. In a large bowl, combine oats, seeds, almonds, flour, cinnamon and salt; mix well.

3. In a separate bowl, combine oil, syrup, juice, and extracts.

4. Slowly pour wet ingredients over dry ingredients, using a spatula to fold and evenly coat the dry mixture with the wet.

5. Spread on a cookie sheet or in a shallow pan and bake. Turn granola 15 or 20 minutes so that it toasts evenly. Bake until granola is dry and golden (45-60 minutes). Store in airtight jar.

Makes 8 cups

From “Feeding the Whole Family: Whole Foods Recipes for Babies, Young Children and their Parents” by Cynthia Lair


- 1 cup raw almonds
- 1 cup raw cashews
- 1/4 cup raw pepitas/pumpkin seeds
- 1/4 cup raw sunflower seeds (no shell)
- 1/2 cup unsweetened coconut flakes
- 1/4 cup coconut oil
- 1/4 cup raw honey
- 1 tsp. vanilla extract
- 1 tsp. sea salt
- 1 cup raisins (or your favorite dried fruit)

- Food processor or blender
- Medium sized mixing bowl
- Stirring spoon
- Parchment paper
- Baking sheet

1. Preheat oven to 275 F. Place the almonds, cashews and coconut flakes in a food processor or blender and pulse a few times to break into smaller chunks. 
2. Microwave the coconut oil, raw honey and vanilla extract together in a medium sized mixing bowl for about 30-45 seconds. Add the seeds, nuts and coconut flakes and stir to coat.
3. Spread the granola mixture evenly onto a baking sheet lined with parchment paper and cook for about 20-25 minutes or until lightly browned, stirring once or twice. Remove from heat and add the raisins and sprinkle with sea salt, pressing the mixture together to form a flat surface (see photo below).
4. Allow to cool for about 20 minutes or until hardened, and then break into chunks and enjoy. 








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