1 tsp garlic powder or 2 Tbsp minced fresh garlic
1 tsp ground ginger or 1 Tbsp minced fresh ginger
1 tsp ground black pepper
1 Tbsp coconut oil
2/3 cup creamy peanut butter (plain ground peanuts if possible, or low/no salt and sugar)
2 Tbsp soy sauce
1 Tbsp lime juice
1 – 2 Tbsp honey
1/3 – 1 cup water
½ cup chopped cilantro
Optional: 1/3 cup peanuts
Optional: 1-2 Tbsp sriracha
Optional: ½ tsp red pepper flakes
Optional: 1 tsp chili powder
In a pot over low heat, combine the garlic, ginger, pepper, and coconut oil. Stir to combine completely. Add ingredients one at a time, stirring until combined before adding the next ingredient: peanut butter, soy sauce, lime juice, honey, optional peanuts, optional other spices. Stir in enough water to make it the desired consistency. Remove from heat and stir in the cilantro.
Serve with rice or noodles, add chicken and/or vegetables as desired.
#chilipowder #cilantro #coconutoil #condiment #dairyfree #garlic #ginger #glutenfree #honey #limejuice #main #peanut #peanutbutter #pepper #redpepper #side #soysauce #vegetarian
4 cups rolled oats
¼ cup brown sugar
½ cup raw peanuts, coarsely chopped
¼ cup raw sunflower seeds
¼ cup raw sesame seeds
¼ cup raw pumpkin seeds
¼ cup ground flax seeds
¼ cup chia seeds
6 Tbsp raisins
6 Tbsp dried cranberries
½ cup dried coconut, flaked or shredded
1 tsp salt
2 Tbsp honey
6 Tbsp coconut oil
2 egg whites
Preheat oven to 275° F and line a baking sheet with baking parchment.
In a medium bowl, stir together the dry ingredients. In a small bowl, beat together the honey, coconut oil, and egg white. Thoroughly stir this into the dry ingredients. Spread granola onto the baking sheet and cook for 45 minutes. (If making a half batch, cook for 30 minutes.)
Transfer the granola on the parchment, onto a cooling rack. Let cool before putting in a container.
Basic proportions:
4 cups grains
6 Tbsp sweetener
2 ¼ cup nuts and seeds
1 ¼ cup dried fruit
#breakfast #brownsugar #chia #coconut #coconutoil #cranberry #dairyfree #driedfruit #eggwhite #flaxseed #honey #oats #peanut #pumpkinseed #raisin #salt #sesameseed #sunflowerseed #vegetarian
3 cups sugar
1 cup water
1 cup corn syrup
3 Tbsp butter
1-1 ½ lbs raw peanuts, shelled
1 Tbsp vanilla extract
1 Tbsp + 1 tsp baking soda
Set the oven to 200° F. Thoroughly butter 2 baking sheets and place in the oven to keep warm.
In a large pot (bigger than you think you need), combine the sugar, water, and corn syrup. Prepare a bowl of ice water to test the syrup. Stir over medium-high heat until it reaches soft ball stage, about 15 minutes.
In a small bowl, stir together the vanilla extract and baking soda.
Add the peanuts and butter to the syrup. Stir constantly until it reaches brittle crack stage, about 20 minutes. Signs to look for: syrup spins a thin thread when dripping off the spoon, peanuts get roasted and brown, syrup turns amber colored, syrup audibly cracks when it hits the ice water. Taste test peanut flavor and candy texture after dropping into ice water.
When it reaches brittle crack stage, take out the baking sheets and place them on cooling racks on the counter or table. Quickly stir the vanilla and baking soda into the candy. It will foam up quite a bit. Stir it in thoroughly, but not too much, to preserve the bubbles. Immediately pour the candy onto the cookie sheets. Use a rubber spatula to spread it to your desired thickness.
Let it cool completely. To check the hardness, try lifting it with a spatula. If it bends, it is still too soft.
Once it is totally brittle, break it into pieces with your hands.
#bakingsoda #butter #candy #cornsyrup #dessert #glutenfree #peanut #sugar #vanilla #vegetarian