Cookie Granola

Melt:
1/4 cup butter
1/4 cup coconut oil
Beat in:
1/2 cup brown sugar
1/4 cup honey
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla extract
Add:
3 cups old fashioned oats
1/4 cup wheat germ
2 cups of any combination of the following:
         Dried fruit (cranberries, cherries, raisins, etc)
         Nuts (walnuts, pecans, hazelnuts, etc.)
         Chocolate chips, butterscotch chips, or white chocolate
         Shredded coconut

Stir thoroughly, until everything is coated with the butter mixture.

Spread evenly over a greased cookie sheet.
Bake at 350˚ F for about 20 minutes. Bake ONLY UNTIL edges start to brown. The center of the mixture should still be soft. Remove from oven, and place directly in freezer on hot pads for 10-15 minutes. This will make the soft center crisp, and cool the granola to a manageable temperature. When cool, pour into a sealable container for storage, or consume immediately.

Baklava Bites

Ingredients:

Filling
1 cup pecans
2 cups medjool dates
1/4 tsp cardamom
1/4 tsp salt
1/4 cup honey
1/4 cup agave syrup

Syrup
1/4 cup agave syrup
1/4 cup honey
1/4 cup water
2 tsp rose water

Assembly
1 package phyllo dough (about 16 oz.)
1/2 cup butter (or coconut oil, if vegan pastries are desired)

Filling:
Pulse dates, pecans, cardamom and salt in food processor until coarsely ground (until there are no whole dates left). Transfer to bowl, and stir in honey and agave to make a sticky mixture. Set aside while making syrup. (Can be made 3 days ahead)

Syrup:
Combine honey, agave, water, and rose water in small sauce pan. Bring to a boil (be careful, it can boil over quickly!) and immediately reduce heat to low. Simmer for about 10 minutes, until very sticky, then remove from heat. Let cool to at least room temperature before using. (Can be made 3 days ahead)

Assembly:
Preheat oven to 350˚F.
Thaw phyllo completely before use. Cut phyllo into about 3 x 10 (or whatever the smaller width of the pastry sheets is) inch strips. Working with only 2-4 layers at a time, brush butter over pastry, then top with next several layers. Do this about 4 or 5 times, then end with a layer brushed with butter. Spread filling along the length of the dough. Drizzle with syrup. Roll phyllo around filling, forming a long tube with filling inside. Brush the top with butter, and place on cookie sheet. Repeat with remaining pastry, butter, filling, and syrup.
Bake for about 10 minutes, or until top is golden brown and crispy (this can require close monitoring toward the end of baking, particularly if you've got a questionable oven).

Slice each pastry about 4 times, creating four bite size pieces. Serve warm or at room temperature.