Squash Blossom KC

Ganesha watches the Grinola mixxin.

The Squash Blossom Food Coop is compiling our annual members’ cookbook.

 Send us your favorite recipes and a photo from the kitchen with you and your dish.

Get the kids involved.  

 This year’s theme is cooking local with your family and friends.

Send us your recipes and stories of your culinary adventures.

 Squash Father’s Grinola

 Keep it simple I say. Use superior ingredients and a big helping of kitchen love.

 The Squash Blossom Food Cooperative is the perfect place to get the organic ‘Superior ingredients’. You provide the Kitchen Love.

 4 cups thick rolled oats

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/3 cup medium coconut

1/2 cup agave, honey, maple syrup, or 1/2 cup raw sugar and 2-3 tablespoons water

1/4 cup sunflower oil

1 teaspoon vanilla extract

3/4 cup raisins

1/2 teaspoon salt

 Use middle position for oven rack

Preheat oven to 275 degrees, bake ~60 minutes total.

 Coat a 9-by-13-inch metal baking sheet with oil Mix oats, sunflower seeds, pumpkin seeds, coconut and salt.

 Mix sweetener, oil, water and vanilla extract in a saucepan. Bring to a simmer over low heat. Drizzle over dry mixture, and stir to combine.

Pour mixture onto baking sheet. Work the mixture into small clumps.

Bake for 45 minutes. Stir in raisins. Continue to bake until golden brown, about 15 minutes longer. Let cool and dry then store in quart Mason jar.

  Add sprouted almonds pistachio or pecans when you’re ready to eat.

 You can add all sorts of goodies like sesame seeds, buckwheat goats, sprouted wheat or kamut berries.

 Get your GrinOla fixin’s at http://squashblossomcoop.org