Soaked Almond Coconut Granola/Granola Cookies

aka Almond Coconut Granola The Boy Can Eat

8 cups oatmeal

1 cup sliced almonds

1 1/4 cup melted coconut oil

1 1/2 cups cultured buttermilk

2 cups water

Combine above ingredients in a glass bowl, cover and let sit on the counter in a warm place for 24 hours.

After 24 hours, mix together in a small glass bowl and heat until thin:

1/2 cup raw honey

1/2 cup maple syrup

1 tsp sea salt

2 tsp almond extract

Stir honey mixture into oatmeal mixture, and add 1 cup unsweetened flaked coconut.

Spread granola mixture evenly on two cookie sheets lined with parchment paper, and bake at 200˚ for 4-6 hours. Allow to cool in oven. (I leave it in overnight with the oven light on to ensure complete crispiness.) Crumble granola into a container for storage, or break into cookie-sized pieces, aka Almond Coconut Granola Cookies, and serve.

Soaked Granola/Granola Cookies

aka Granola The Boy Can Eat

8 cups oatmeal

3/4 cup melted coconut oil

1/2 cup melted butter

1 1/2 cups cultured buttermilk

2 cups water

Combine above ingredients in a glass bowl, cover and let sit on the counter for 24 hours.

After 24 hours, mix together in a small glass bowl and heat until thin:

1/2 cup raw honey

1/2 cup maple syrup

1 tsp sea salt

1 TBSP cinnamon

1 TBSP vanilla

Stir honey mixture into oatmeal mixture, and add:

1 cup unsweetened flaked coconut

1 cup sliced almonds

Spread granola mixture evenly on two cookie sheets lined with parchment paper, and bake at 200˚ for 4-6 hours. Allow to cool in oven. (I leave it in overnight with the oven light on to ensure complete crispiness.) Crumble granola into a container for storage, or break into cookie-sized pieces, aka Granola Cookies, and serve.

Optional add-ins once it has cooled:

1 cup raisins

1/2 cup sunflower or chopped pumpkin seeds

1 cup other chopped, dried fruit

Slightly adapted from passionatehomemaking.com

Crock-Pot Chili

1 lb. ground chuck

4-6 cans organic kidney beans (drained)

1 large organic green pepper, chopped

1 large onion, chopped

8-12 cups chopped organic tomatoes (fresh or jarred)

8 cloves garlic, minced

2 tsp cumin

2 tsp oregano

2 tsp basil

2 tsp turmeric

4 tsp chili powder

2 tsp sea salt

6 TBSP (1/3 cup + 1 TBSP) red wine vinegar

Use a large crock-pot (mine is 6.5 qt.), and turn it on the low setting. Crumble ground chuck into the bottom of the crock-pot to start cooking while you drain the cans of beans and tomatoes and chop the pepper, onion, and garlic. After all the ingredients have been added, stir well. Cook on low for 7-9 hours, or on high for 4-5 hours.

Serve over Fluffy Brown Rice, with grated sharp cheddar cheese on top.

(Optional additions: 1-2 cups corn, 1-2 cups black beans)

Adapted from A Year of SlowCooking