Peanut Sauce

1 cup peanut butter (or almond butter)

1 cup hot water

1/4 cup chopped cilantro

3 tablespoons maple syrup

2 tablespoons liquid aminos (or soy sauce)

2 teaspoons lime juice

2 cloves garlic, minced

Salt, to taste

Optional: red chili flakes

Whisk peanut butter with water. Stir in remaining ingredients.

Taste and adjust for salt

Refrigerate. You may need to add water if it thickens while refrigerated.

Great Granola

Dry ingredients

5 cups oats

1.5 crispy rice cereal (whole wheat preferred)

1/2 cup oat flour

1/2 cup unsweetened coconut

3/4 cup nuts

Wet ingredients

3/4 cup water

3/4 cup brown sugar

1/4 cup applesauce

1 Tblsp vanilla

1/2 tsp salt

Mix dry ingredients in a large bowl

Mix wet ingredients in a separate bowl

Add wet mixture to dry mixture

Spread onto large baking sheet

Bake 6-8 hours at 200 degrees or bake at 300 degrees for 2 hours, stirring every 15 min

Cool completely before storing in an airtight container

If you like chunky granola, squeeze handfuls of the mixture together as you put it on the baking sheet 

Ginger Snap Cookies

1 flax egg  (1 Tbsp flax meal , 3 Tbsp water)

1/2 cup brown sugar 

1/4 cup almond butter 

     4 tablespoons molasses

1/4 cup tahini

     3/4 teaspoon ginger 

     1/2 teaspoon cinnamon 

     1/4 teaspoon nutmeg 

     1/4 teaspoon salt 

     1/2 teaspoon baking soda

1 1/2 cup whole wheat pastry flour 

Instructions 

In large mixing bowl, prepare flax egg by mixing flax and water and letting rest for five minutes.

 Add brown sugar, molasses, almond butter, tahini, spices , salt, and baking soda. Mix together.

Add flour to the wet ingredients, stir until well combined 

Dough should hold it's shape when pressed, but not feel dry. Add 1-2 tbsp of

water if necessary.

Cover and chill for at least one hour.

Roll into balls, dip top of ball into raw sugar (if desired) and flatten slightly.

Bake at 350°

For soft cookies bake 10 minutes

For crunchy cookies bake 12 minutes