I am try
ing to take a few days off a week to spend purely with family while we get acquainted to our newest addition to the family, Indigo. I have been showered with guest posts from lovely and inspiring bloggers in order to keep this space fresh, creative and insightful. I feel truly blessed to be given such a special present from these talented writers. If you have time, please take a moment to wander through their spaces and say hello.
2/3 c. sesame seeds
1/2 c. shelled sunflower seeds
1/2 c. raw cashews (chopped into pieces)
1/2 c. slivered almonds
7 cups of rolled oats
1 cup unsweetened shredded coconut
mix the above in large bowl and set aside
1/4 cup butter
1/3 c. honey
1/3 c. sesame oil
1 tsp. vanilla
heat butter, oil, and honey until butter is melted, remove from heat and add vanilla, pour over raw ingredients in bowl, stir till well mixed & coated. spread on cookie sheet bake at 325 degrees for 20 minutes. Let cool and add in 1 cup of currents.
This is actually a family recipe. It is delicious with milk or yogurt for breakfast, and makes an amazing snack for little ones.
Thank you so much Kristi for this crunchy and delicious recipe. It's just the power house breakfast every growing child and breastfeeding mama needs!!