Kim Beauchamp

I don’t think there are very many foods that don’t pair well with a great peanut sauce, but I’ve yet to find one in a jar that really does it for me.

So here’s my version. It’s way cheaper than the bottled brands, and I think it tastes better. I start with some coconut oil for an extra smooth consistency (plus I just really love the taste) and finish it off with a dash of hot chili oil.

Use it as a marinade for chicken skewers or as a dipping sauce for veggies, toss it with noodles, or try a thin layer on apple slices. The possibilities are endless.

Ingredients

1 T coconut oil

1/2 cup all natural peanut butter (Doctor Mama says: Trans fats found in many commercial peanut butters are linked to a host of health problems including infertility, cancer, diabetes, and heart disease. Look for peanut butter containing NO hydrogenated or partially hydrogenated oils.)

1 cup water

1 T gluten-free tamari

1 T unseasoned rice vinegar

1 clove garlic, crushed

1/3 cup Coconut Palm Sugar

Hot chili oil to taste (start with a splash)

Directions

Heat coconut oil over medium-low and add peanut butter, tamari, garlic, rice vinegar, and 1/2 cup water. Whisk well to combine, then add palm sugar and continue heating until sauce just starts to bubble, adding remaining water to desired consistency. Remove from heat and mix in the chili oil.

Makes 1+ cups.

Eat Happy!