In My Kitchen: This week

(This recipe was adapted  from my cookbook "Living, Loving, and Cooking with my Daughter")
3 C Quinoa
1/4 C Butter, melted
1/4 C melted coconut oil

Juice of 1 lemon
1/4 C raw honey or real maple syrup (or stevia to taste)
1 T sea salt
2 t ground cinnamon
1 C coconut sprinkles or freeze dried fine coconut
4 C chopped crispy nuts (cashews, pecans and almonds or whatever you like)
1 C raisins
4 T Ground Chia seeds



Directions:Soak quinoa in water and lemon juice over night or up to 24 hours 

changing the water every 6 hours. In the morning 

strain it and give it a good washing in fresh water

 4 or 5 times. Cook quinoa in water per directions on bag. Add the shredded 

coconut after it finishes cooking. Preheat oven to 180°F.

Into the Quinoa, mix butter, coconut oil, stevia or real maple
syrup, salt, coconut, cinnamon and chia meal. 

Spread thin on cookie sheets and bake until
hours or until dry and crisp. (alternately, put in food
dehydrator). Add crispy nuts and/ or
raisins. Store in airtight container.

Serve with raw cow or goat milk and add stevia,

raw honey or maple syrup to taste.