Ingredients

• 2 cups rolled oats
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1/4 cup sliced almonds
• 2 Tbsp oil (I use coconut oil)
• 2 Tbsp honey
• 1/4 tsp vanilla

Instructions

1. Preheat oven to 325 degrees.
2. In a large roasting pan, stir together the dry ingredients.
3. In a small bowl, combine the oil, honey and vanilla.
4. Drizzle the wet ingredients over the dry ingredients in the roasting pan. Stir well until everything seems coated. (extra oil or honey may be added as needed)
5. Bake in preheated oven for 40 minutes, stiring every 10 minutes.
6. Once cooled, store in an airtight container for up to three months.

Notes

Ingredients

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup unsweetened cocoa powder
• 2 cups white sugar

Instructions

1. Mix ingredients together and place in a jar or container. When you are ready to make brownies add 1 cup melted butter, 3 eggs, 1 teaspoon vanilla.
2. Mix until well combined.
3. Grease a 9×13 pan.
4. Spread batter evenly and bake at 350 for 25 minutes or until done.

Ingredients

• 5 tablespoons dried minced onions
• 1 teaspoon garlic powder
• 7 teaspoons parsley flakes
• 2 teaspoons salt

Instructions

1. Mix together and store in an air tight container.
For dip:
2. Mix 1 Tablespoon dry mix with 1/4 cup mayonnaise and 3/4 cup plain yogurt.
For dressing:
3. Mix 1 Tablespoon dry mix with 1/2 cup mayonnaise and 1/2 cup buttermilk.

Ingredients

• 4 Tablespoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 tsp crushed red pepper flakes (optional)
• 1 teaspoon dried oregano
• 2 teaspoons paprika
• 6 teaspoons ground cumin
• 2 teaspoons salt (more or less to taste)
• 4 teaspoons black pepper (more or less to taste)

Instructions

1. Mix all ingredients in a bowl.
2. Add to a spice container.
3. Add 2 to 3 tablespoons of this mixture plus 1/2 to 3/4 cup of water to one pound of cooked meat.

Ingredients

For the Mix:
• 3 1/2 cups old-fashioned rolled oats
• 2 cups whole wheat white flour
• 3 cups all-purpose flour
• 3 tablespoons sugar
• 3 tablespoons baking powder
• 1 tablespoon salt
• 1 tablespoon baking soda
• 1/2 tablespoon cinnamon (optional)
• 3/4 cup vegetable oil (or coconut oil, grape seed oil)
For the finished cooked pancakes
• 1 cup mix
• 1/2 cup milk
• 1/2 cup plain yogurt (or vanilla)
• 1 egg

Instructions

To make the Mix
1. Grind oats in a food processor unit they’re chopped fine.
2. Mix the ground oats, flours, and remaining dry ingredients in large bowl until combined.
3. Drizzle in the oil. Stir until the mix clumps together in your hand. (If need be, add 1 tablespoon of oil at a time until the mixture clumps.)
4. Store in an airtight container in the freezer indefinitely.
To make Pancakes
5. Whisk together 1 cup mix with 1/2 cup milk, 1/2 cup yogurt, and 1 egg.
6. Let stand 15 minutes to thicken.
7. Heat a nonstick pan over medium heat.
8. Using 1/4 cup, spoon batter onto pan.
9. Cook 3-4 minutes on each side until lightly browned.

Ingredients

• 4 cups flour (can substitute 1 cup whole wheat flour for 1 cup all-purpose flour)
• 3 tablespoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 tablespoons sugar
• 1/2 tablespoon cinnamon (optional)

Instructions

1. Combine all ingredients in a bowl. Place and store in an air-tight container to use within 3 months.
To make pancakes:
2. In a bowl, combine 1 cup of dry pancake mix, 1 egg, 1 cup of milk, 1 teaspoon oil or melted butter, and 1 teaspoon vanilla extract. Heat pan over medium heat and lightly grease with butter. Pour 1/4 cup of pancake batter in the pan. Once the batter has began to bubble significantly, carefully flip the pancake. Cook for another 1-2 minutes or until the second side is golden brown.
3. Note: Will make approximately 8 pancakes.