Coconut cashew granola

I visited an old friend and neighbor, Jill, in San Francisco bay area and she sent me home with a bag of this delicious granola and I just had to have the recipe!!!
                      

Coconut Cashew Granola

Ingredients:

3 cups old-fashioned rolled oats

1 cup sliced almonds

1 cup cashews (I chop them up)

¾ cup+ shredded sweetened coconut

¼ cup plus 2 T. dark brown sugar (can be omitted for less sugar content)

¼ cup plus 2 T. pure maple syrup

¼ cup coconut oil

¾ tsp. salt

½ cup dehydrated strawberries or craisins (optional)

Directions:

Preheat oven to 250 degrees.  In a large bowl, combine oats, nuts, coconut, and brown sugar.

 In separate bowl or liquid measuring cup combine: maple syrup, oil, and salt.  Microwave 30 seconds at a time until coconut oil is melted. 

Combine both mixtures by slowly pouring the liquid over the oatmeal mixture stirring well.  Pour onto an 11x17-inch rimmed baking sheet, spreading out into an even layer.  (If you double, both cookie sheets don't fit in my oven, but I just overlap them a bit and it works fine)

Cook 1 hour 15 minutes until golden.

Remove from the oven and transfer into large bowl, slightly breaking up the clumps.  Add the craisins and gently mix until evenly distributed.

**I usually double this recipe!  Both baking sheets don't fit in my oven together, but I just have them overlap a little bit and it turns out fine.

Enjoy! :)

Brussel sprout salad

I've been trying a few recipes that I've changed up a bit and have loved.  One specifically that I can recall from Thanksgiving dinner is this salad my sister made.  The funny thing about Brussel sprouts is if you under cook them they are bitter and if you over cook them they have a yucky smell.  I love them steamed just right with garlic and oil and garlic salt, but recently I just love them sliced and raw with bacon in this salad!  Enjoy!!!

• juice of 1/2 lemon
• 1 tsp sugar
• 1 large shallot, minced
• ½ cup olive oil
• salt and pepper
• 6 slices cooked bacon, crumbled or chopped
• 4 dozen brussel sprouts
• 1 cup pecans
• 1 cup grated Parmesan cheese

• Squeeze the juice of the lemon into bowl with the shallots. Pour the oil into the bowl and combine the rest of the ingredients and toss!