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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Crushed nut-spice blend — dip bread in olive oil then dukkah
Roasted cacao pieces — baking, granola, mole, trail mix
Dark roasted sesame — intense nutty finish for Korean and Chinese dishes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Crushed nut-spice blend — dip bread in olive oil then dukkah
Roasted cacao pieces — baking, granola, mole, trail mix
Dark roasted sesame — intense nutty finish for Korean and Chinese dishes
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Preheat oven to 225°F. Mix first six ingredients together and spread evenly on a couple of cookie sheets. Bake for 15 minutes, then remove and stir. Bake another 15 minutes. While it bakes, assemble the other ingredients. (coat the 1/4 cup measure with oil before using it for maple syrup). Immediately transfer oat mixture to a large bowl and stir in the dried fruit and cinnamon. Slowly, pour in the maple syrup and stir to mix well. Let it cool and store in an airtight container where, my guess is, it'll keep up to a month. Like it'll last that long :-).