Coconut 5-Grain Sesame Crunch

1 Cup Bob's Red Mill 5-Grain Mix (Oats, Barley, Rye, Flax...)

2 Cups Bob's Red Mill Unsweetened Coconut Flakes

2 Tablespoons Black Sesame Seeds

3 Tablespoons Coconut Oil (Melted)

1 Tablespoon Whole Wheat Flour

1 Tablespoon Olive Oil

1/4 Cup Packed Dark Brown Sugar

2 teaspoons Ground Cinnamon

1 teaspoon Sea Salt

Combine all ingredients until evenly coated.  Spread out into even layer on a large cookie sheet on a piece of parchment paper.  Bake at 275 Degrees F for about 1 hour.  Check and toss every 15 minutes to ensure even toasting and browning.  Allow to cool completely before transferring to a quart size glass jar.  Store in refrigerator to preserve freshness.

Roasted Peach Salsa

I love making sauces and salsas as anyone who reads my blog would realize by now.  One of the best things about making fresh salsa, whether raw or roasted, is the room for creativity.  The flavor combinations are limitless.  Although I consider this recipe to be fairly traditional, it makes a bold statement with it's high heat level from Serranos and cooling sensation of summer peaches.  Go make some.  You will be so glad you did.

Roasted Peach Salsa

6 medium tomatoes (any variety)

8 small multi-colored sweet bell peppers

2 medium yellow onions

6-8 serrano chili peppers (remove stems, ribs and seeds, wear rubber gloves)

2 fresh peaches (peeled and sliced or use canned)

Splash of olive or canola oil

Salt and Pepper to taste

Juice of 2 limes (add at the end)

Cilantro finely chopped (add at the end)

Dash of sugar (optional)

Preheat oven to BROIL.  Rough chop all ingredients, coat with oil, salt, pepper and sugar in largest pan you have. ROAST in broiler on middle rack for 8-10 minutes (watch closely) or until some skins begin to blister.  Remove from oven and allow to cool.  In batches, pulse mixture in food processor until it is desired CHUNKY consistency.  Be careful not to puree your mixture unless you want liquid salsa (which would still taste AMAZING!!). Voila.  Easy as pie.

Chia and Black Sesame Seed Granola

Ok folks, it is in the oven so you will have to stay tuned for this bad boy.  Fair warning to strict vegans or folks limiting sucrose intake, I used some wild honey in this batch along with molasses, agave, sugar and a lion's share of sea salt.  I looked up some recipes but could not pick one so I decided to follow my own palate and chef instincts and made this one up.  Stay tuned and happy summer 2013!  Peace and love, always, in all ways.

Update and recipe

4 cups rolled oats

1 cup raw unsalted whole Cashews

1/2 cup black Chia seeds

1/4 cup black Sesame seeds

1 Tablespoon Sea Salt

1 teaspoon Cinnamon

3/4 cup sweeteners of choice

1 cup melted vegan butter or oil of choice (coconut oil works well, or you can do half melted butter and half oil)

Preheat oven to 225 degrees F.  Toss all in large bowl until thoroughly coated.  Taste test for salty sweet ratio.  Final cooked product will taste less sweet than raw product.  Spread mixture on parchment paper on a large cookie sheet and press down using another peice of parchment or just use your hands.  Bake for 2 hours checking to ensure it reaches golden brown.  Turn off oven and leave as is in oven overnight (or for at least 4 hours) to cool completely.  The next morning place granola in airtight container.  Enjoy!

Coconut Bacon Bits Take 2

I decided to make another batch of Coconut Bacon Bits and experiment with adding more depth of flavor.  I have a feeling I will be making these a lot from now on as they are so versatile!  

The recipe is as follows:

Coconut Bacon Bits Take 2

2 cups thick flaked unsweetened coconut

1 Tablespoon liquid hickory smoke

1 Tablespoon molasses

1 Tablespoon soy sauce

1 teaspoon sugar

1 teaspoon sea salt

1 teaspoon crushed black pepper

Toss all ingredients except coconut flakes in a large bowl and stir well to combine.  Add coconut flakes an d toss to coat evenly.  Allow to sit and marinate for about 10 minutes.  Spread out coconut into one even layer on cookie sheet (put parchment paper under it if you have it for easy clean up).  Bake at 325 degrees F for 10 minutes or until golden brown.  Watch carefully as it will go dark quickly!  Allow to cool completely before serving for a true crackly crunch.