BBQ Ribs,No-Potato Salad,Broccoli Salad,Gluten Free Vegan Chocolate Chip Cookies and FIREWORKS

Happy Fourth of July!

Menue: Bone Suckin BBQ Ribs, No-potato Salad,Broccoli Salad and Chocolate Chip Cookies. (and some fried chicken too)

BBQ Ribs :I use Bone Suckin' Sauce as my choice of BBQ sauce and rubs. The rub has brown sugar in it and the jar of sauce has some molasses and honey so may have a different kind or a homeade one you prefer. There is no MSG, corn syrup ,GLUTEN or dairy in the Bone Suckin' sauces or rubs. I wrap 2 slabs of baby back ribs in foil after covering them with the seasoning rub. I place them in a pan with sides about 2 inches high and bake in th loosely wrapped foil for about three hours. Towards the end I open the foil to get them brown! EASY!

Fried Chicken:  I used organic free range chicken tenders form Trader Joes. I took about 1 lb. and coated each piece in egg then placed them in a dish with some almond flour mixed with tapioca flour and salt and pepper. Then I deep fry the pieces for about 8 minutes in COCONUT OIL. These turn out delicious and crispy and juicy. My kids love them. Great fr a picnic.

No-Potato Salad

Ingredients:

1 head of cauliflower

2 stalks of celery chopped

1 small onion chopped

2 hard-boiled eggs, chopped

1/4 cup (or more) grape-seed veganaise

2 tablespoons Dijon mustard

salt

pepper

Cut the florets off the head of the cauliflower and into smaller pieces. Steam in a steamer basket until tender (maybe 8 minutes). Then break (cut)into bite sized pieces. Cool in the fridge and then add the rest of the ingredients and mix and chill. Enjoy!

Broccoli Salad:

 5 cups cut broccoli florets

1/4 cup raisins

1/4 cup sunflower seeds

1/4 cup purple onion finely chopped

1/4 cup agave nectar

2 heaping tablespoons grape-seed veganaise

Mix all together in a big bowl and chill. Some people like to mix the agave and veganaise together and add last but I never do. Keep it easy!

I also made Elana'sPantry chocolate chip cookies and added coconut and craisins. They were excellent!

Gluten Free and Vegan Chocolate Chip Cookies

Ingredients:

2 ½ cups blanched almond flour *

½ teaspoon celtic sea salt

½ teaspoon baking soda

½ cup grapeseed oil

1 tablespoon vanilla extract

½ cup agave nectar

1 cup dark chocolate chips 73% cacao

1. Combine dry ingredients in a large bowl
2. Stir together wet ingredients in a smaller bowl
3. Mix wet ingredients into dry
4. Form ½ inch balls and press onto a parchment lined baking sheet
5. Bake at 350° for 7-10 minutes
6. Cool and serve

www.elanaspantry.com