I got a request on our facebook page (http://www.facebook.com/pages/Nonuttin-Natural-Foods/159162014110203) to put up a peanut free satay sauce that I refered to but Facebook is really not set up to write out a recipe so here it is instead.
I am one of those cooks that adds a dash of this or that and substitutes all of the time so you may need to adjust this to your taste. I use it on pasta, with chicken and vegetables on rice and for a fondue dipping sauce. And since it’s free of all of the top allergens except soy and/or easily adjusted to substitute safe ingredients, anybody can enjoy it.
Smooth or chunky peanut butter substitute: 1/3 cup
(I tend to use NoNuts Golden Peabutter when cooking and if you use this, you’ll need to add extra liquid as this substitute really soaks it up)
Oil (olive, canola, etc.) 1 Tbsp
Soy sauce 2 Tbsp
Seasoned rice vinegar (can use white) 1 Tbsp
Crushed Garlic clove (1) or garlic powder 1/4 tsp
Honey 1/4 cup
Water (or chicken broth for extra taste) 1/4 cup+ depending on your substitute and/or the consistency you like
Hot pepper sauce 1/4 tsp or to taste
Mix it all together, taste, adjust and that’s it. I hope you enjoy and are able to add a little Thai flavor to your cooking in a way that’s safe for your family.
We’ve had so many people happy that we’re now offering peanut free and nut free sunflower seeds but many people would like them roasted and salted. Since we’re only offering the sunflower seeds as a raw, unsalted option right now, I looked up easy ways to do your own roasting.
Enjoy raw sunflower seeds
I found a great link on ehow (they even have a video if you need it) on how to prepare raw sunflower seeds for roasting. This is slightly different than toasting which I’ve done by just popping the seeds in a 350 degree oven for about 6-10 minutes until browned. This recipe requires an overnight soak in salted water, although you can remove the salt as you wish. Once roasted, the seeds can stay in a tight container for months or can be frozen and used as you need. Enjoy.
It’s that time of year again when the apples are ready to be picked and our family loves to enjoy an apple crisp, right out of the oven. This recipe comes from one of our Hy-Vee store dieticians and was a big hit at their in-store gluten free fair.
Gluten-free Apple Crisp
Serves 8/Source: adapted from Hy-Vee 75th Anniversary Cookbook
3 lbs Jonathan apples, peeled and sliced
1 cup white sugar
1 tsp cinnamon
2 Tbsp Domata flour or other cup-for-cup gluten-free flour blend
3 cups Nonuttin’ Vanilla Cinnamon gluten-free granola, divided
Preheat oven to 350°F. Fill 9 x 13-inch pan with sliced apples. Sprinkle white sugar, cinnamon and flour over apples. Stir to coat apple slices. Sprinkle 2 cups granola over apples. Bake for 45 minutes. Sprinkle remaining granola over crisp. Return to oven and bake for additional 15 minutes or until apples are tender. Serve with GF whipped topping or ice cream.