Thirty-Sixth Step

I made some gluten-free cornbread for #36, from Carol Fenster. It was good! For some reason I liked it better last time I made it--I think the flour mix was fresher.

Liquid ingredients:
2 large eggs, room temp.
3/4 cup milk, room temp.
1/4 cup canola or other oil
1 Tbsp apple cider vinegar or fresh lemon juice

Dry ingredients:
1 cup gluten-free cornmeal
3/4 cup Carol's Sorghum Blend (just use whatever GF flours you like, a mix of oat and brown rice is good if you want to "brown it up")
1/4 to 1/2 cup sugar
2 tsp baking powder
1 1/2 tsp xanthum gum
1 tsp salt

Grease an 8-inch square pan, and preheat oven to 350.
Beat the eggs for 30 seconds in medium bowl, then add rest of liquid ingredients and blend. Whisk the dry ingredients together in a small bowl and gradually beat into the liquid ingredients. Should be consistency of thick cake batter. Spread evenly in pan and bake 25-30 minutes until edges are lightly browned.

Thirty-Third Step

This step was making granola, and also letting kids run for hours outside at a fun birthday party. Here's the granola recipe that I tried, thanks to Freida:
-Mix 3 cups oats with 1 tsp cinnamon (I doubled it, but will type out the original)
-Mix 1 tsp vanilla (I was doubling, so did 1 tsp vanilla and 1 tsp almond extract since I ran out of vanilla), 1/4 cup oil, and 1/2 cup honey.
-Pour mixture over oats and mix well. Pour on sprayed cookie sheet and bake at 300 for 20-25 minutes (don't stir while baking). Cool well before stirring. I also added a couple handfuls of almonds. Yum! Will probably try adding sunflower seeds, some butter, and maybe some Himalayan salt next time.