3/4cup powdered milk
3/4cup sugar
1/2cup cocoa powder
1/2tsp. ground cinnamon
4oz. (1bar) bittersweet chocolate

Use 2-3 heaping Tbs. per cup of hot water.

2lbs rolled oats
1 cup sunflower seeds
1/2 cup flax seeds
1 cup chopped almonds or any nut combo
1/2 cup raisins, or any dried fruit
a little less than 1/4cup molases
a little less than 1/4cup maple syrup
a little less than 1/4cup vegetable oil

Mix all dry ingredients in a bowl.
Mix molases, syrup an doil until well blended. Drizzle over the mix and stir until well coated. It should be somewhat dry looking.
Pour 1/2 on cooking sheet and spread evenly. Bake at 300F for 5 minutes. Remove from oven, stir, spread evenly and return to oven for 5 minutes. Granola should not get too brown, just become a bit crunchy.
Transfer to an extra bowl until cool.
Repeat until all the mixture is cooked.

Store in an air-tight container

1 cup wholemeal flour
1 cup plain flour
1 tsp baking powder
1/2 tsp salt
4Tbs. cold butter, cut into pieces
1/2 cup cold water
toppings- rock salt, poppy or sesame seeds, cracked pepper, etc.

Sift together the dry ingredients, cut in butter until it resembles breadcrumbs, then gradually stir in water until a firm dough is achieved (you might not use all the water.) Knead the dough for a minute, and roll as thinly as you possibly can on a floured surface (seriously – as if you are aiming for the thickness of paper; they will rise a bit in the oven). At this point, you can sprinkle any topping- seeds, salt, pepper, etc over the dough, then roll it again to press them in. Cut the dough into rounds, or squares, transfer to a floured baking tray, and bake at 325F for 10-15 mins (the thinner the crackers, the less time they will need). Cool on a rack.

Makes between 2-3 dozen.

Heat one quart of milk to 180F. Stir with a whisk to keep from burning and to prevent skin on top.
Pour milk into quart sized mason jar and allow to cool to 100F (I usually put fill the sink with ice water so the milk cools faster).
When milk is cooled, Mmx in 2Tbs of starter yogurt if using a tub purchased from a store, and 1/4 cup if using previous batch of home-made yogurt.
Place lid on top but do not seal completely. Surround container with towels and and place in warmed oven (I turn my oven on at the lowest heat for 1-2 minute, just until it feels warm as I open the door). Let the yogurt sit 8-12 hours.. Put in refrigerator for at least 3 hours to stop the culture and cool the yogurt.