1/2 cup water
1/2 cup nutritional yeast
1/4 cup tahini
1/4 cup Dijon mustard
1/4 cup tamari (or low sodium soy sauce)
6 tablespoons lemon (or lime juice)
1 tablespoon maple syrup (or date syrup)
Combine all ingredients in a blender or food processor until smooth.
Serving Size: 32 (1 tablespoon servings)
Nutritional Facts: Calories: 22.9 Total Fat: 1.1 g Cholesterol: 0 mg Sodium: 143.6 mg Potassium: 56.1 mg Total Carbs: 2.1 g Protein: 1.6 g
Notes: What a great tasting salad dressing without the fat from oil! It’s quick and simple to make, which is the best news. I haven’t eaten this much salad in months, but thanks to this dressing I might start eating more. The ingredients in parenthesis were not used. Thanks to Chef AJ for another good receipe.
1 1/2 tablespoons ground flaxseed
1 cup unsweetened plain almond milk
1/2 cup unsweetened applesauce
1/2 cup 100% pure maple syrup
1 cup corn meal
1 cup oat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 tsp. salt
1 cup frozen corn kernels, thawed
Preheat oven to 375°F. In a small bowl, combine flaxseed with almond milk and set aside to allow it to gel for 5 minutes.
In a large mixing bowl, stir applesauce and maple syrup together and add in flaxseed/almond milk mixture. Then sift in corn meal, oat flour, baking soda, baking powder, and salt. Stir until well-combined, but avoid over-mixing. Add in the corn kernels.
Either using a silicone 12-cup muffin pan or a 12-cup muffin pan lined with paper, spoon out equal portions of batter into the cups. Bake for 20 minutes or until toothpick comes out clean when inserted into the center. Serve warm.
2 cups rolled oats
2 cups water
1 ripe banana
2 tablespoons or less real maple syrup
1/4 teaspoon sea salt or none
1 teaspoon vanilla extract
Combined ingredients in a blender or food processor. Let stand for batter to thicken and heat griddle to 325 (or non-stick skillet). Spoon batter onto griddle. I was able to make 14 pancakes at about 4-5″ in diameter. Serve.