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Meal Replacement Cookies

Golden Millstone Sesame Butter has no trans-fats and adds a great nutty flavor to dishes when you use it instead of butter, oil or other ingredients such as peanut butter or almond paste. You can also use it as a milk substitute by mixing it with a little bit of water. Are you allergic to eggs or dedicated to a vegetarian diet? Try using sesame butter in place of eggs as a binder in your favorite dishes.

Meal Replacement Cookies

(these can be vegetarian with a couple of adjustments and are extremely nutritious and delicious!)

2/3 cup Golden Millstone Sesame Butter

2 T. rice bran powder

2/3 cup chopped almonds (you can leave these out if you have a nut allergy)

1 medium banana

½ cup dehydrated blueberries

½ cup dehydrated cranberries

½ cup chopped dehydrated apricots

1 cup oat bran

1 cup old fashioned oats

½ cup flax seed meal

3 T. honey

3 egg whites, beaten until stiff peaks form (or ½ tub tofu made w/calcium sulfate)

¼ to ½ cup applesauce (use apple juice if you use tofu)

Preheat oven to 350 degrees. Mix dry ingredients except the fruits and nuts together thoroughly. Mix together the banana, sesame butter, applesauce and egg whites (or tofu blended with the apple juice). Add the dry ingredients to the fruit and sesame butter mixture, then stir in the dried fruits. Add by tablespoons to your cookie sheet and bake 30-40 minutes or until bottoms are lightly brown. Allow to cool, then store in an airtight container. Enjoy!

You can also make banana bread, bran or oat muffins, oatmeal cookies and zucchini cake much more flavorful by substituting sesame butter for the oils required.

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In fact, in this trade-off—nuts and seeds instead of butter and gravy—the payback outweighs the liability. That’s because the nutritional benefits of the EFAs in nuts and seeds are far greater than the risk of their caloric content.
Stephanie Beling, M.D. Power Foods