3 ¼ Cups gluten free oats
¼ Cup sesame seeds
1/8 Cup milled flax seed
2 Cups chopped pecans (raw unsalted)
1 Cup finely shredded unsweetened coconut
1 Cup honey
1 1/2 teaspoon sea salt
1 Tablespoon cinnamon
¾ Cup melted organic butter (goat okay) or oil of choice (coconut oil is nice)
¼ Cup flattened rice (optional) or flattened quinoa flakes (optional)
2 chopped pitted medjool dates

Mix dry ingredients together. Add liquid ingredients and mix by hand.

Spread onto a large baking dish.

Bake at 300 degrees for 30 minutes

Stir frequently to avoid burning around edges or on bottom!



1-Cup raw almonds
3 Cups water
Vanilla (optional)
Dates (optional)

Preferably, soak almonds overnight in filtered water.

Put the almonds and 3 cups filtered water in a blender.  Blend well for a few minutes.  Liquid will become frothy.
Add vanilla or dates if desired, to taste
Using a cheesecloth, lay the cloth in a thin strainer and strain the bulk & fiber from the liquid.

Store in glass jar in refrigerator.  Can be stored in fridge for up to 3 days

Use with cereal, granola, and oatmeal; drink plain, or add real cocoa and agave for chocolate milk.