Coconut-Almond Granola

3 cups old fashioned rolled oats
1 cup slivered almonds
1 cup unsweetened shredded coconut
2 T. flaxseeds
1 T. chia seeds
1 tsp. ground cinnamon
1/4 cup brown sugar
1/2 tsp. salt
1/2 cup melted coconut oil
1/2 cup maple syrup
1 egg white, lightly beaten
1 tsp. vanilla
1/2 tsp. almond extract
dried fruit for mixing in (craisins, raisins, etc.)

1.  Preheat oven to 300 degrees F.  Line a baking sheet with parchment paper.  Set aside.
2.  In a large bowl, combine oats, almonds, coconut, flaxseed, chia seeds, cinnamon, sugar and salt.
3.  In a separate bowl, whisk oil, syrup, egg white, and extracts until smooth.  Pour over dry mixture and stir until moistened.
4.  Evenly spread granola onto prepared baking sheet.  Bake granola for 45-50 minutes.  Do not stir granola if you want nice big chunks!

Sara's Fluffy Pancakes

1 1/2 cups milk
1/4 cup white vinegar
2 cups all-purpose flour
1/4 cup white sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs
1/4 cup melted butter
2 tsp. vanilla

1.  In medium bowl, combine milk with vinegar and set aside for 5 minutes to "sour".
2.  In large bowl, combine flour, sugar, baking powder, baking soda and salt.
3.  Whisk eggs, butter and vanilla into "soured" milk. 
4.  Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
5.  Heat a large skillet and cook pancakes!

Zucchini Bread

3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
3 eggs
1 cup vegetable oil (I use 1/2 c., and 1/2 c. applesauce)
2 1/4 cups sugar
3 tsp. vanilla
2 cups grated zucchini
1 cup chopped walnuts (optional)

1.  Preheat oven to 325 degrees F.
2.  sift together flour, salt, baking soda, baking powder, and cinnamon
3.  Beat in a separate bowl:  eggs, oil, sugar, vanilla
4.  Add in grated zucchini and nuts
5.  Add dry ingredients to wet, and mix well.
6.  Spread into 2 greased and floured loaf pans
7.  Bake 40-60 minutes.