Chocolate Granola

3 1/2 c gluten-free oatmeal (for bars, use steel cut)
1/2 c carob powder
2 t cinnamon
1 t nutmeg
1 c cashews
1 c sliced almonds
1/2 c raw shelled pumpkin seeds
1/2 c molasses or pure maple syrup
6 T butter
1 t vanilla
1 t salt

Preheat oven to 250°. In a large mixing bowl, combine oats, carob powder, cinnamon, nutmeg & nuts. Heat molasses & butter on low heat until butter is melted. Add vanilla & salt to the molasses mixture. Pour over dry ingredients & stir until all ingredients are wet & well combined. Lightly spray baking sheet & spread mixture in even layer over it. Bake for 75 minutes. Cool completely before breaking up or cutting into bars.

Au Gratin Potatoes

3 small potatoes, thinly sliced
1 c chicken broth
Palm full of dry parsley,  crushed
Dash of dry mustard
Dash of ground ginger
Dash of white pepper
Dash of paprika
1/4 c dehydrated onion flakes
1/2 c soft goat cheese, or comparable non-dairy cheese
1/ 2-3/4 c sheep feta, or comparable non-dairy cheese
Deep skillet

Bring broth to a boil & add spices & cheese. Once cheese is somewhat combined into the liquid, add the potato slices. Return to a boil for about 5 minutes. Reduce to a simmer & cook until potatoes are done &  sauce is thickened.