WE ATE LIKE PHARAOH'S

We had a good time last night. I taught a cooking class for a church group on Johns Island. It was a full house and we ate like pharaoh's. I prepared creamy Kale and saffron, stir fry navy beans with ground hemp. For dessert I made chocolate chip cookies. No eggs, dairy, flourless, GF and served it with a cold glass of toasted coconut almond milk. They loved it! Our next class will be all about spices and sauces. Oil free!
Here is the recipe for the cookies: I don't have recipes yet for the two main dishes, it was an impromptu based on our food discussion.

Chocolate chip cookies
Ingredients
• 1 cup creamy sunflower seed butter (without any added sugar)
• 2/3 cup pure and unrefined coconut sugar
• 1 1/2 teaspoons vanilla
• Egg replacer (follow the package directions)
• 1 cup whole rolled oats (gluten-free if desired)
• 1 teaspoon baking soda
• 2/3 cup vegan chocolate chips (or more if desired)
Instructions
1.Preheat oven to 350 degrees F
2.In small bowl mix together oats and baking soda; set aside.
3.Blend together sunflower butter, coconut sugar, egg replacer and vanilla in a food processor until smooth, about 3 minutes. Transfer to a large bowl, mix in oats and baking soda then gently fold in chocolate chips.
4.Roll cookies into 2 inch dough balls and place onto cookie sheet 2 inches apart.
5.Bake cookies for 5-8 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Allow the cookies to cool completely. Refrigerate the cookies until ready to eat. Chewy and delicious!
Notes:
You can use less sugar or less chocolate chips to save calories
Feel free to substitute almond butter or another nut butter.

LUMPINTHEROAD
It’s about the food I eat, the food I love, the food I need
www.gplus.to/lumpintheroad