Dave begged me to get this recipe from my sister-in-law a few months back because he claimed it was the best stuff ever.  So I got it, but in the midst of some commotion-filled day I filed it away in my recipes to try and kind of forgot about it. …until in desperation this last week to find something to eat that was gluten-free I came across it again and realized I could make this stuff gluten-free, no problem. So I set to work. And you know what?  We are in love with this stuff.  Even my name-not-to-be-mentioned-most-picky-eater-daughter fell in love with it.  She didn’t even turn her nose up at the pumpkin seeds and Craisins mixed in there.  I’m telling you, it is that good.  Here you go:

Mix together in a large bowl and set aside:

5 c. oats (I used gluten-free ones from Trader Joe’s)
1 c. malted milk powder or protein powder (I used protein powder with no gluten)
1 c. coconut flakes
1 c. whole roasted almonds
1 c. pecan pieces
1 c. dried cherries and/or Craisins (I just used 1/2 c. because that’s all I had on hand)
1 c. dried apricots, diced
1/2 c. pepita or pumpkin seeds
1/2 c. roasted sunflower seeds (I didn’t have these so I didn’t use them)
1/4 c. flax seeds

2013-01-12 untitled 67831

Then mix in a saucepan:

1/4 c. packed brown sugar
1/2 c. coconut oil
1 c. honey
1 tsp. salt
2 tsp. vanilla
1 tsp. cinnamon (oh man I just now realized I forgot the cinnamon…but we lived…)
Heat until sugars are well dissolved but not boiling:

2013-01-12 untitled 67833

Pour wet into dry ingredients and stir well.

2013-01-12 untitled 67835

(and make a note to yourself to not use yellow bowls for food photography any more) Spread out on a cookie sheet and bake at 325 for 12 minutes.

2013-01-12 untitled 67836-2

Remove from oven, flip over by sections and bake for 10 more minutes.

2013-01-12 untitled 67840

Let it cool completely before removing from pan. Store in air-tight container.  We didn’t refrigerate ours. Serve with berries and yogurt…

2013-01-15 untitled 67874

…or just plain (that’s how I like it).  A side note on the gluten free thing:  it is hard and has hit me with a steep learning curve.  But it’s not very, very VERY hard as I had made it out that it would be.  It is most likely not something I will do forever (unless it changes my Hashimotos and auto-immune antibodies a bunch).  I am just experimenting and enjoying how it has been kicking me into gear finding so many more healthy options.  I feel like my whole family is benefitting from that.  I’m perfecting a few different green smoothie recipes (thanks to all the recipes in the comment section). 

2013-01-08 untitled 67628

I am getting up the guts to switch around a bunch with Lucy’s eating as soon as I finish researching and reading a few books about it all (Wheat Belly and The Paleo thingamagigger book).  I realize I have to have a serious action plan to take that on. I am feeling really empowered and good. But here’s my question: people say they feel SO GREAT when they go gluten-free.  Is that because their bodies are really benefitting from such a change, or is it because they are doing something dang HARD which in turn gets their endorphins going and makes them so happily productive?   I kid…I know some people can’t touch a drop of gluten without getting serious negative reactions. But I’m telling you, something about giving up that gluten has got me pumped changing things for good around here. Now if I can just start getting more sleep…