Still finding ways to use up my homemade cashew butter. This will be on lunch repeat for sure. I can’t eat a lettuce based salad every day. I need to mix things up. This is a great way to get your veggies in and not sacrifice flavor.
1 cup dry quinoa cooked according to package
2 cup chopped broccoli
1/2 cup shredded carrots
1/2 cup shredded purple cabbage
1 red pepper diced
3 scallions diced
For dressing- shake or mix
1/2 cup cashew butter
1/4 cup tamari
1 tablespoon of rice wine vinegar
A few dashes of sesame oil
Enough water to thin out the dressing
Let cooked quinoa cool add chopped vegetables and mix with dressing. Serve with crushed nuts.
**To make cashew butter-purée one bag of sea salt cashews with a little avocado oil and maple syrup in a food processor. Add liquids while pulsing- just enough to make the butter creamy. Don’t add to much. **
2 medium ripe bananas, mashed
1/2 teaspoon of vanilla
Pinch of salt
1 cup of uncooked GF quick oats
2 tbsp homemade cashew butters-see above
4 teaspoons reduced sugar jelly
Preheat oven to 350 and spray a nonstick baking sheet
Mash 2 ripe bananas in a medium bowl then stir in cashew butter, vanilla, cinnamon and salt. Once combined mix on oats.
Place a spoonful onto backing sheet and form into a cookie shape. Make a small indent with your thumb. Do this until you have 12 cookies.
Bake for 15 minutes. Remove and top with a small spoonful of jelly. Store in the frig and enjoy with tea.