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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Pasta roller and cutter for fresh pasta, laminated doughs
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Pasta roller and cutter for fresh pasta, laminated doughs
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*note: you can use all one kind of fruit or any combination that you like. i used chopped dried apricots, cranberries, and pomegranate seeds preheat your oven to 350f. toss the oats, nuts, quinoa, coconut, and flaxseed meal together on a 9 x 13 baking sheet or dish (i used a 9 x 13cake pan). bake 10 to 12 minutes, stirring occasionally, until toasted and lightly browned. reduce oven to 300f. while oats are toasting, combine honey, vanilla, flaxseed oil, salt and spices in the bottom of a large bowl. whisk to combine. pour in toasted oats and stir with a spatula to moisten. stir in dried fruit. line your baking sheet or dish with parchment paper or grease with nonstick spray (i used the same cake pan and lined it with parchment paper; one less dish to dirty). pour the oat and fruit mixture into prepared baking dish and press down firmly to pack down the mixture as much as possible. sprinkle brown sugar over the top. bake at 300f for approximately 30 minutes until mixture is golden brown. allow to cool a few hours before cutting into bars or squares. store in airtight container at room temperature. or freeze them. i wrapped mine in cling wrap, popped them in a freezer bag and froze the bars so we could grab them as needed, they dont take long to thaw.