recipes I have used

Meat based recipes

Meat lasagna

Meat spaghetti sauce

Slow cooker tacos

 

Vegetarian meals

Sweet Potatoes Lentils

Pinto bean tacos

Vegetarian soup  – read how to cook the soup

SLOW COOKER BLACK BEAN BURRITOS

Vegan Crockpot Quinoa and Black Bean Chili

White Bean Soup

Slow cooker root vegetable stew

 

 

 

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Flourless Almond Butter Cookies

Taken from the Toronto Star.  Used for my own reference: http://www.thestar.com/life/food_wine/2016/01/13/flourless-almond-butter-cookies-that-are-a-cinch-to-make.html

 

Flourless Almond Butter Cookies

Sucanat is a popular brand of whole, unrefined cane sugar.
1 cup (250 mL) crunchy almond butter
1 cup (250 mL) Sucanat or coconut sugar

1 tsp (5 mL) pure vanilla extract1 large egg, lightly beaten

1/2 tsp (2 mL) fine sea salt

Coarse sea salt, for sprinkling

In medium bowl, mix almond butter, sugar, vanilla, egg and fine sea salt.

Spoon 1 tbsp (15 mL) of mixture about 1 inch (2.5 cm) apart on ungreased or parchment-lined baking sheets. Flatten mounds with tines of wet fork, making cross-hatch pattern on cookies. Sprinkle coarse salt on top.

Bake in batches in preheated 350F (180C) oven until golden around edges, about 8 to 10 minutes.

Cool on baking sheets 10 minutes. Transfer to wire racks to cool completely. Store in airtight container up to 5 days or freeze up to 1 month.

Makes about 20.