Ambrosia
from John and Brynn
1 1/2 C. Raw Cashews
1/3 C. Nutritional Yeast Flakes
1/4 C. Olive Oil
1/4 C. Sunflower Oil
1/4 C. Raw Sesame Seeds
Several Pieces Roasted Red Pepper
1/4 C. Fresh Lemon Juice
1/2 C. Water
1 Tbs. Bragg Liquid Aminos
1 Tsp. Salt
1-2 Jalepenos
6 Cloves Garlic
Blend and Serve!
Flourless Peanut Butter Chocolate Chunk Cookies
from Maggie and Heal
1 cup chunky peanut butter
1 egg, beaten
1/4 cup brown sugar
½ cup white sugar
½ teaspoon baking soda
1/4 teaspoon salt
1/2 cup bittersweet chocolate chunks (roughly one 4-ounce bar, chopped)
Stir together the first six ingredients. Fold in the chocolate chunks. Bake the cookies at 350 degrees for 10-12 minutes. They should still be quite soft and just flecked with bits of brown. Allow them to set up on the baking pan for 5 minutes before transferring them to a cooling rack.
1 cup chunky peanut butter
1 egg, beaten
1/4 cup brown sugar
½ cup white sugar
½ teaspoon baking soda
1/4 teaspoon salt
1/2 cup bittersweet chocolate chunks (roughly one 4-ounce bar, chopped)
Stir together the first six ingredients. Fold in the chocolate chunks. Bake the cookies at 350 degrees for 10-12 minutes. They should still be quite soft and just flecked with bits of brown. Allow them to set up on the baking pan for 5 minutes before transferring them to a cooling rack.
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