Sunflower Seed and Raisin Bars

Adapted from http://honestlydelicious.blogspot.com/2013/10/toasted-peanut-butter-and-jelly.html

Ingredients:

8 oz of raw sunflower seeds
5 oz of Organic Thomson Seedless Raisins
1 tsp of grassfed butter or ghee (optional)
1/4 tsp of sea salt

Directions:

1. Dissolve 1 tsp of salt in 2 cups of warm water.  Add sunflower seeds and soak overnight (6-8 hours) to get rid of enzyme inhibitors.  Rinse seeds well after soaking.
2. Dehydrate seeds by placing in oven at the lowest setting possible for about an hour, turning every 20 mins.
3. Toss seeds with melted ghee and toast in 300 degree oven for 30 mins, tossing halfway.  Alternatively, in a large saute pan or skillet, melt the butter or ghee. Add the sunflower seeds and toast over medium heat for about ten minutes, stirring constantly to prevent burning.
4. Once the sunflower seeds are toasted, add them into a large food processor, and process for about 30 seconds.
5. Add in the raisins and salt, and process another few minutes until the mixture comes together in a sticky ball.
6. Line a cookie sheet with parchment paper and spread out the mixture onto a third of the pan.
7. Place another piece of parchment paper on the top, and using a rolling pin or jar, smooth out the top so that you have one even layer.
8. Place in the fridge for 10-20 minutes, then use a sharp knife to cut into bars. You can also use cookie cutters to cut out fun shapes if you like.
9. This makes about 10 bars, depending on how large you cut them. Store in the fridge if you used the butter, or store in an airtight container on the counter if not.

Millet Porridge

I cook this for 25-30 mins, and then let rest covered for about 20 mins.  This recipe makes about two toddler servings.

http://www.food.com/recipe/millet-porridge-65734

1/3 cup millet
3/4 cup water
1/2 cup skim milk or 1/2 cup soymilk
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
1 pinch salt
2 tablespoons raisins (or more, to taste)
maple syrup or honey or other artificial sweetener, to taste

1. In a small saucepan, combine millet, water, milk, cinnamon, vanilla, salt and raisins.
2. Bring to a boil.
3. Reduce heat to low, cover and simmer for 25 minutes without stirring.
4. If the liquid is not completely absorbed, cook for 3-5 minutes longer, partially covered.
5. Remove from heat.
6. Drizzle with maple syrup or honey.
7. Serve.

Polenta

http://www.dyno-mom.com/2013/07/polenta-easy-way.html

Soak 1 cup of polenta per four servings in an equal amount of water and 1/4 of acid (lemon juice works very well here). Soak eight hours but not much longer or the polenta will be gummy.

For every four servings add three cups of water to a pot to boil with a stick of butter and salt and pepper to taste. Scrape in the soaked ground corn all at once, no need to slowly pour. Bring to a boil and turn down to a simmer and stir occasionally. Keeping it a higher temperature won't help it cook faster, it just produces large bubbles which can cause burns as the splatter when they pop. A lower temperature is safer for the cook. The polenta is ready when it "splits", that is a spoon drug through easily separates the mixture and it holds its shape. Traditional polenta takes about thirty minutes and must be stirred constantly while this only takes twenty minutes or so. This is the time to stir in shredded cheeses like Romano or Cheddar and even things like chopped roasted chiles or roasted red pepper strips. Add-ins like these can turn a simple meal into something a little dressier.

If desired, transfer the polenta into a bowl or casserole well greased with olive oil and rest, covered, at room temperature for 10-15 minutes.  When the casserole is turned out on to a serving dish, you can have sliced polenta. Drizzle with olive oil and top with herbs for another serving option. This is a great option for hot, summer weather because it can be prepared at night when it is cooler and served cold with other cold items for a light lunch. My kids like sliced cheese and sardines.