Ginger & mock Peanut Dressing

With the 90 degree heatwave we've been having here in northern Colorado, I haven't been wanting to use the oven at all. One way I like to fill up without cooking anything is by having salad with lots of nuts and seeds. In this salad I threw in some chopped apples, sesame and Hemp Seeds, and walnuts. And I don't mean a sprinkle, I mean a handful of nuts and seeds per serving. Also, I have a theory that if the salad dressing is super yummy, then my kids will eat it. Usually I'm right ;-)

This dressing is great on salad, for spring rolls or as dip for vegetables.

Ginger & mock Peanut Dressing:

Puree:

1/4 cup Sunbutter

1/4 cup almond butter

2 to 4 tbsp honey, depending on your taste

1/2 cup water

2 tsp gluten-free tamari sauce

1/2 tsp garlic powder

1 tsp ground ginger

1/4 cup coconut oil, liquified

Note: Leftovers will solidify in the refrigerator due to the coconut oil. Bring the dressing back to room temperature by heating it slightly before using it again.

♥, Kelly