We spent a weekend cooking for ourselves…
WE both have arthritis and need things that work for us, and many
“gluten-free” items are made with potato flour, because cooks think that doesn’t
bother people — but that is also a flour that swells in our bodies.
Plus I am allergic!

Mitchell made yummy homemade French Toast with GF Challah from New Cascadia Traditional, and made the whole loaf and we froze it so we have some to dip into…

We made homemade granola and it is so good… recipe below.
it will take the place of cookies or cakes when sweet cravings hit!

Finally I did what is now becoming a habit, checking the cooked beans supply (we freeze for the week) to see what needs to be cooked and make that.  This week is was Ayocote Blanco with celery/onion/hot peppers and Midnight Black Beans.
The Ayocote white beans are not as yummy as the Tarbais beans,
which I think make a better liquor.

OUR BIRTHDAY GRANOLA

6 cups old-fashioned rolled oats
1 cup sliced almonds
1 cup walnuts
1 cup unsweetened coconut
1 teaspoon salt
½ stick (1/4cup) unsalted butter
¼ c olive oil
6 tablespoons maple syrup
½ cup brown sugar
1 tsp cinnamon
1 ½ tsp vanilla
1 cup each cranberries
1 cup each chopped dates

Preheat oven to 325°F.

In a large bowl stir together oats, nuts, coconut, and salt. In a small saucepan melt butter with maple syrup, brown sugar, cinnamon and vanilla over low heat, stirring. Pour butter mixture over oat mixture and stir until combined well.  We tossed our dried fruits into the mix but next time we’ll try

In a large jelly-roll pan spread granola evenly and bake in middle of oven, stirring halfway through baking, until golden brown, about 15 minutes.

Cool granola in pan on a rack and stir in dried fruits. Granola can be kept in an airtight container at cool room temperature 2 weeks.

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