Healthy with Jodi

Sunflower seed butter

Sunflower/Tahini Sauce

by

    Sunflower Seed or Tahini Dressing/Sauce
    Vegan, GF
    Happy serves 4

    All Organic Ingredients

    1/4 cup (4TBSP) sunflower seed butter or Tahini
    2 Tbsp Coconut Aminos
    1 tsp maple syrup extract
    1-2 TBSP Lime juice
    1/2 tsp chili garlic sauce, 1 thai red chili minced, or 1/4 tsp red pepper flake
    Hot water to thin
    Prepare dipping sauce by adding sunflower seed butter, coconut aminos, maple extract, lime juice, and chili garlic sauce to a small mixing bowl and whisking to combine. Add enough warm water to thin into a thick but pourable dressing.
    Adjust portions based on personal preferences for spice, sweetness or acidity.

    Chocolate Quinoa Cookies Recipe

    by

      Chocolate Quinoa Cookies

      Vegan, No Bake, GF

      Happily makes 12 cookies

      All Organic Ingredients:

      ¼ cup coconut oil

      ¼ cup pure maple syrup or raw honey

      ⅓ cup Organic Cacao powder

      ½ cup Sunflower butter (or nut/seed butter of your choice)

      ½ cup cooked quinoa

      1/2 cup raw Quinoa, rinsed and dried (sprouted)

      ½ cup coconut flakes

      Coarse sea salt

      Directions

      Line baking sheet with parchment paper.

      In a small sauce pan over medium, melt coconut oil, maple syrup or honey and cacao powder. Whisk until combined.

      Add Sunflower seed butter and stir until smooth.

      Remove from the heat and fold in the quinoa, and coconut flakes.

      Divide in mini muffin tin pan.

      Sprinkle with sea salt and place in the freezer to set for about 30 minutes.

      Store in the freezer for best results, but can also be stored in the fridge

       

      Quinoa Cookies