Mix above ingredients in a large bowl. Place olive oil in bottom of skillet; cover and heat on medium. When hot, place okra mixture in pan and cover for 20 minutes, stirring occasionally. Serve immediately.
This is a family staple!
16 cups rolled oats
1/2 cup cocoa powder
2 sticks butter
1/3 cup coconut oil
2/3 cup sucanat
1/2 c. honey
Combine oats and cocoa in a large bowl. Melt the butter in a pan. Add the remaining ingredients and stir over medium heat until combined. Pour over oats and mix. Spread out on dehydrator sheets. Dehydrate at 155 degrees for at least 6 hours (it can be dehydrated longer for crisper granola). Transfer to an airtight container.
Oven-baked version: Line two 15″ by 11″ jelly roll pans with parchment paper. Spread the granola evenly on the two tray. Bake at 300 degrees for 20-25 minutes, stirring every several minutes to prevent burning.
Adapted from allrecipes.com
1/4 cup mayonnaise
1 T mustard
1 T honey
1/2 T lemon juice
Whisk all ingredients and chill.
from allrecipes.com
8 cups rolled oats
1 cup shredded coconut
1/2 cup chopped almonds
1/2 cup sucanat
1/4 tsp salt
3/4 cup coconut oil, melted
1/2 cup honey
1 Tbs vanilla extract
1/4 tsp coconut extract
1/2 tsp cinnamon
1/4 tsp nutmeg
Combine the oats, coconut, almonds, sucanat, and salt. In a separate bowl, combine the coconut oil, maple syrup, vanilla extract, and coconut extract, and pour over the oat mixture; stir until combined. Dehydrate for 3 hours at 155 degrees in a dehydrator.
-Oven-Baked Version-
Line two 15″ by 11″ jelly roll pans with parchment paper. Spread the granola out evenly on the pans and press the granola together. Bake at 300 for 45 minutes or until golden brown, stirring every 15 minutes. After cooling, store in an airtight container.