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

Chocolate Chip Cookies

Ingredients: 

• ¾ cup tahini (sesame seed butter)
• ¾ cup maple syrup
• 1 teaspoon vanilla extract
• 3/4 cup oat flour
• 1/2 cup white flour
• 4 tbsp cocoa
• ½ teaspoon baking soda
• Pinch sea salt
• 1/4-½ cup chocolate chips

Instructions: 

1. Preheat oven to 375°. Line two baking sheets with parchment paper.
2. In a large bowl whisk together tahini, maple syrup and vanilla extract.
3. In a separate, smaller bowl whisk together flour, cocoa, baking soda and salt.
4. Add dry ingredients to wet ingredients and stir until well combined. Add chocolate chips and stir until there are no more dry spots.
5. Bake for about 11-13 minutes or until just starting to brown on edges and bottoms.
6. Remove from the oven and let cookies cool on cookie sheet for 10 minutes before moving them to a cooling rack. Enjoy!

Cream Sauce

Spinach Cream Sauce 

Blend until smooth

1/2 cup cashews

1 cup green olives

1/2 cup water

2 garlic cloves (or to taste)

1-2 handfuls Spinach

1/2 tsp Salt 

1/2 tsp Pepper

Serve over pasta 

Waffles

Waffles

Mix together

1 1/2 cups ww flour

1 1/2 cup flour

2 Tbs baking powder 

1-2 Tbs sugar (optional)

1/2 tsp. salt

Blend until smooth (no grittiness)

3 1/3 cups non dairy milk (may need more if batter is too thick)

1/3 cup cashews

1 tsp. vanilla extract
then add to dry ingredients

Breakfast Bars

Breakfast Bars

Pulse in Vitamix a few times:

1  1/2 cups rolled oats

1/2 cup cashews

 Mix with (or any combination of nuts, seeds, or dried fruit)

1/3 cup chopped walnuts 

1/3 cup pumpkin seeds

1/3 cup sunflower seeds 

Tsp sesame, chia, or flax seeds

Warm in microwave:

1/2 cup creamed honey

**1 cup almond butter 

1 tsp vanilla

Add wet ingredients to dry, then press into pan

Refrigerate until hardened and cut into bars. Keep refrigerated

**if you make almond butter in the Vitamix, use dry roasted almonds

I adapted this recipe from

http://www.inspirededibles.ca/2013/05/blueberry-bliss-breakfast-bars-raw.html