Lemon-Basil Vinaigrette

Lemon-Basil Vinaigrette

• 1/4 cup lemon juice
• 2 tsp. Dijon mustard
• 1 clove garlic, minced (1 tsp.)
• 1/4 cup olive oil
• 1/4 cup fresh basil leaves, finely chopped

To make Lemon-Basil Vinaigrette: Whisk together lemon juice, mustard, and garlic in small bowl. Whisk in oil and basil.

"Fudgy" No Bake Chocolate Oatmeal Cookies (Vegan, Soy-Free, Wheat-Free)

"Fudgy" No Bake Chocolate Oatmeal Cookies (Vegan, Soy-Free, Wheat-Free)

Try mixing the flavor up by substituting carob powder for the cocoa or almond butter for the peanut butter!

Serves: 18

Ingredients:

2/3 cup maple syrup
1/4 cup vegetable oil
5 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 cup peanut butter
1 cup rolled oats
1 teaspoon vanilla extract

Directions:

In a saucepan over medium heat combine the maple syrup, oil, cocoa and cinnamon. Boil for three minutes, stirring constantly. Remove from heat and stir in the peanut butter, rolled oats and vanilla until well blended. Drop by heaping spoonfuls onto waxed paper and chill to set, about 30 minutes.

http://www.godairyfree.org/Recipes/Dairy-Free-Desserts/Fudgy-No-Bake-Chocolate-Oatmeal-Cookies-Vegan-Soy-Free-Wheat-Free.html