Sweet and Spicy Tahini Peanut Sauce and Crunchy Granola
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 teaspoon garlic powder
- 3 tablespoons water
- 1/4 teaspoon chipotle chile pepper spice
- 1/4 cup + 1 tablespoon tahini (80 g) (raw or toasted tahin
- 1/4 cup + 1 tablespoon creamy peanut butter (80 g) (with n mine only has salt)
- 2-3 tablespoons bragg's liquid aminos (45 ml) (i used 3 because i
- 2-3 teaspoons coconut vinegar or rice vinegar or apple cider vin but it does give it a nice tang)
- 3 tablespoons agave (63 g)
- 6 tablespoons of above prepared sauce
- 1 cup old fashioned oats (80 g)
- 1 apple, sliced
- 1 tablespoon raw sesame seeds (optional but gives a little extra flavor and presentation)
- do not use regular soy sauce in place of the liqui it will be way too salty. if you can't or don't find the liquid aminos, you can try subbing tamari. also, i know the chipotle chile pepper is unusual, but trust me, it is worth it! it gives a smoky heat, that is so different than cayenne or red pepper, so
- Carbohydrate 2.03588 g
- Cholesterol 0 mg
- Fat 0.02128 g
- Fiber 0.277199989318848 g
- Protein 0.4704 g
- Saturated Fat 0.00378 g
- Serving Size 1 1 â…“ cups sauce (47g)
- Sodium 2.5055 mg
- Sugar 1.75868001068115 g
- Trans Fat 0.00644 g
- Calories 9 calories
Add all of the sauce ingredients and whisk really well until completely smooth. If your tahini or peanut butter are stored in the fridge, you will need to slightly heat them to soften and become smooth before measuring. Set aside. Taste & adjust if desired. Preheat an oven to 300 degrees and line a sheet pan with parchment paper.Add the oats and only 6 tablespoons (1/4 cup + 2 tablespoons) of the prepared sauce to a small bowl. Stir really well until it is all combined, sticky and comes together in a ball. Spread out onto the prepared pan evenly and flat, about ½ inch high.Bake for 10 minutes and remove from the oven, add the sesame seeds (if using) and stir around the granola, so it can cook evenly. Bake for 10 more minutes, watching it closely the last couple of minutes so it doesn't burn. It should be very golden brown. Set aside to cool and crisp up for 10 minutes. Tip: While the granola is baking the last 10 minutes, start to boil your pasta (if using) or spiralize your zucchini noodles or prep your veggies.Brown rice noodles tend to stick together. To prevent this, bring a large pot of water to a boil. Once boiling, add a tablespoon of oil to the water and ½ tablespoon of salt. It is important to flavor the noodles while they are boiling. I used fettucini noodles because I like thick ones and they hold up better. Feel free to use whatever kind you like and check them to reach aldente.Drain the noodles, reserving a bit of liquid if desired to thin out the Ta-Peani sauce. Add to serving bowls and pour lots of sauce over the noodles and garnish with sliced apples and crunchy granola. Feel free to add in any other veggies if you like. Broccoli or mushrooms would be good.
