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The link to the recipe index is still where you found it originally under the "Links" button.

*please note that some recipes are Katie originals and some are adapted from other sources, but all are modified in some way.


Granola, Katie Style
*please note that if I ever make this for you, you may get some sort of variation ;)


Summer Strawberry Salad and Orange Marmalade Vinaigrette


Lavender Lemonade

Granola, Katie Style

Dry Ingredients:
5 cups oatmeal
1 1/2 cups sesame seeds (untoasted)
1 1/2 cups unsweetened shredded coconut (finely shredded better)
1/2 cup dark brown sugar
2 tsp cinnamon
1 tsp ginger (heaping)
1 tsp sea salt
Dried fruit (raspberries, blueberries, cranberries, etc.) to taste

Wet Ingredients:
3/4 cup applesauce (unsweetened)
1/2 cup honey
1/2 cup maple syrup
2 tbsp vegetable oil (or any oil, except motor oil)

Preheat oven to 310˚F
Mix all dry ingredients except the dried fruit together.
In a sauce pan, on medium low heat, mix wet ingredients. Let sit until somewhat combined and the honey is no longer thick. When you stir it, it should be runny.
Mix wet & dry ingredients together in a large bowl.
Spread granola on a an edged cookie sheet (this is called a jelly roll sheet, I think) so it is about 1/2" thick.
Toast granola for about 40 minutes, stirring it up every 10. Make sure to spread it evenly around in the pan again.
The mixture should be a nice golden brown color. Adjust cooking time as necessary.

Summer Salad & Dressing

5 hand fulls (about 4 cups/half a package) of mixed greens or spinach (either works)
1 cup sliced strawberries
3 oz (or so) feta cheese

Toss all ingredients together.

1 tbsp dijon mustard
2 tbsp orange marmalade
1/4 cup apple cider vinegar
4 sprigs fresh thyme, crushed
5 mint leaves, crushed

Add all together in a covered container, shake like crazy to mix, and serve. If you let it sit overnight in the refrigerator, it tastes even better. About 1/2 tbsp of olive oil can also be added if you want to cut the vinegar a little bit.

Lavender Lemonade

4 cups water
1/3 cup lemon juice
1 tbsp dried lavender buds
1/4 cup sugar (or to taste - start out with less and then add until you like it)

Boil 1 cup water and steep lavender buds for 10-15 min. Strain into pitcher. Add remaining 3 cups of water, lemon juice, and sugar to the pitcher. Stir until sugar is dissolved.
Chill before serving.