2 cups sugar
3/4 cup Karo Syrup
1 cup butter
- cook till sugar dissolves then add:
1 cup cream
Pinch of salt
1 teaspoon vanilla
Cook to softball stage then pour over 16-20 cups cereal (Chex, kix, Cheerios, coconut).
½ bunch green kale, stemmed and torn into chip-size pieces
½ teaspoon extra virgin olive oil
¼ teaspoon garlic or onion powder
¼ teaspoon seasoned salt or pink Himalayan salt
Preheat the oven to 300°F. Dry the kale completely and spread it in one layer on a rimmed baking sheet. Pour the olive oil onto your clean hands and massage the kale all over. Dust the kale with the powder and salt. Bake until the edges of the kale are brown but not burned, 10 to 15 minutes. Store in a glass container in the pantry for up to a week.
3 cups old fashioned oats
1 cup sliced almonds
1 cup chopped pecans
1 cup shredded coconut
3 tablespoons chia seeds
2 tablespoons flax seeds
1 tablespoon cinnamon
1/2 teaspoon salt
1/4 cup honey
2 tablespoons melted coconut oil
1/2 teaspoon vanilla
1. Preheat the oven to 300 degrees.
2. In a large bowl, mix together oats, almonds, pecans, coconut, chia seeds, flax seeds, cinnamon, and salt.
3. In a small bowl, whisk together honey, coconut oil, and vanilla, then pour over the oat mixture and stir until combined.
4. Spread granola onto a baking sheet covered with parchment paper or a baking mat in an even layer.
5. Bake for 30 minutes (stirring halfway through), then remove and let cool.
6. Transfer to an airtight container and store at room temperature for up to 2 weeks.
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