Cashew Cumin Roasted Fennel Snacks (Gluten-Free)

This recipe comes to us from Elysse Paige.
1 can of artichoke hearts (9 oz.)
2 tablespoons butter
1 large Spanish onion (diced)
1 10oz. bag fresh spinach- bite size pieces ( I use frozen, then thawed out chopped spinach, 2 boxes, we like spinach)
1 cup dry white wine
1 4.4 oz. boursin cheese
4 oz. softened gluten-free cream cheese
2/3 cup shredded mozzarella - dash hot sauce - salt & pepper
Cut up artichokes after draining them. In large pot, melt butter, sauté onions, lightly browning them, add spinach and artichokes. cook until coated about 4 minutes, Add wine, then all ingredients except mozzarella. Mix until smooth with wooden spoon. Place in 1 quart dish, top with mozzarella bake in preheated oven at 350F for 5 minutes until ...

This recipe comes to us from Rose Menassas.
Preheat oven to 300F degrees. Bring to a boil: 1/3 cup fireweed honey and 1/3 cup sunflower oil and one teaspoon of gluten free vanilla or almond flavoring and a dash of salt.
Meanwhile in large bowl add your choice of the following to equal about 5 cups of the following mix:
1 ½ cups rice flakes
½ cup buckwheat flakes
¾ cup sweetened medium coconut
1 cup slivered almonds
¾ cup sunflower seeds
¼ flax seeds
¼ cup sesame seeds
¾ cup pumpkin seeds
Stir mix till thoroughly blended. Put mix in a 13 x 9 baking pan and pour cooled honey and oil mixture over. Stir to coat mix. Bake in oven for 30 minutes. (Granola will darken after removal from oven. Cool for 15 minutes and add ¾ cup dried cranberries and 2/3...