Healthy Peanut Sauce

http://www.elanaspantry.com

Ingredients
½ cup creamy peanut butter or creamy roasted almond butter
¼ cup lime juice, freshly squeezed
2 teaspoons fish sauce
2 teaspoons toasted sesame oil
2 teaspoons ume plum vinegar
6 drops stevia
¼ cup water
¼ cup cilantro, minced
2 cloves garlic, pressed
2 teaspoons ginger, freshly minced or grated on a microplane zester
1 teaspoon chili powder or diced jalapeño pepper
Instructions
In a quart jar, combine nut butter, lime juice, fish sauce, sesame oil, umeboshi vinegar, stevia, and water
Close jar and shake well
Add cilantro, garlic, ginger and chili powder and shake again until ingredients are well combined
Use as a dip for jicama and cucumber, or serve over salad or spring rolls

Fluffly Coconut Flour Pancakes

Recipe Notes: Both cow and coconut milk work well in this recipe. You can also add cinnamon or fruit as desired. Just keep the pancakes small and watch them so they don’t burn.

Ingredients

4 eggs, room temperature
1 cup milk (raw cow’s or coconut both work)

2 teaspoons vanilla extract
1 tablespoon honey or a pinch of stevia
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
coconut oil or butter for frying
Directions

Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
Serve hot with butter, coconut oil, honey, syrup, or fruit.