Make the Almond Butter sauce; in a small saucepan combine chicken broth, AB2, 1/2 tablespoon sriracha, honey, 1 tablespoon soy sauce, 1/2 tablespoon fresh ginger, and 1 clove crushed garlic and simmer over medium-low heat stirring occasionally until sauce becomes smooth and thickens, about 6 to 8 minutes.
Meanwhile, heat a large non-stick skillet or wok over high medium until hot.
When hot, spray with oil and sauté the chicken until cooked through and browned, breaking it up as it cooks; add the sriracha, remaining garlic and ginger and saute 1 minute. Add the tablespoon of soy sauce, cook 1 minute.
Add the shredded carrots, and 1/2 cup of the scallions and sauté until tender crisp, about 1-2 minutes. Set aside.
Divide the chicken equally between 8 lettuce leaves, top each with shredded cabbage, remaining scallions, drizzle with Almond Butter sauce, chopped Almonds and cilantro, for garnish and serve with lime wedges.
In a bowl, warm the non dairy milk until hot. Add the rest of the wet ingredients and mix well until smooth. It will take a minute or so for the Almond butter to mix in.
In another bowl whisk all the dry ingredients. Add to wet and mix in. Fold in the chocolate chunks and chips
Drop the batter on parchment lined pan (8 by 8 inch brownie pan). Spread using oiled hands or spatula. Sprinkle some chocolate chips on top and press in (optional).
Bake for 22 to 24 minutes. (or until a toothpick an inch from the edges comes out almost clean). Cool for 15 mins then remove from the pan. Cool for another few minutes before slicing. Store on the counter for a few days.
To make regular blondies, use 1 cup of spelt, wheat or all purpose flour (to replace the oat, almond, coconut flours and starch)
Culinary Argan Oil Recipes:
Mozzarella And Tomato Salad With An Argan Oil Dressing
Ingredients (Serves 2)
2 Ripe Tomatoes
2 Mozzarella Balls
3 Anchovies with Oil
2 Tea spoons of Argan Oil
Salt and ground white pepper to season
Cut tomatoes and the mozzarella into slices.
Lay out anchovies and their oil on top of the salad.
Finally dress with the Argan Oil.
Moroccan Red Lentil Soup With Coriander
Ingredients (Serves 6)
1 . tablespoons Argan Oil
1 – 2 tablespoons Argan Oil to serve
2 small onions, peeled and chopped
740g carrots, peeled and chopped
3 cloves garlic, peeled and chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
. teaspoon chili powder
165g red lentils
1.5 liters of chicken stock
juice . lemon
1 x 20g pack fresh coriander, chopped
salt and freshly ground black pepper to season
Heat the oil and butter in a pan
Add the onions and carrots
Cover and cook over a low heat until soft.
Add garlic and cook for a minute
Add the spices, stir for a minute.
Add the lentils, stir, then add the stock
Bring to the boil then simmer partially covered 25-30 minutes, until the lentils are soft.
Cool a little, then return to the pan.
Season the soup, with lemon juice to taste and reheat.
Stir in the fresh coriander, reserving a little for the garnish.
Drizzle the Argan Oil over the soup before serving.