- 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. 


339 Bozarth Ave. Ste A, Woodland, WA 98674


T: 9 am - 5 pm, W: 9 am - 12 pm, Th: 9 am - 5 pm


Email: Phone: (360) 600-8518


Follow me on Facebook!