1 cup yellow cornmeal
1 cup whole wheat pastry flour
1 Tbsp baking powder
1/2 tsp. Salt
1 cup unsweetened original almond milk
2 oz no sugar added applesauce
1 oz maple syrup

Combine dry and wet ingredients separately. Then add them together stir briefly, it should still be a little lumpy. Pour into muffin tins, makes 12 smallish ones. Bake at 350° , until they are done maybe 10 or 15 minutes or less or more.

I’ll try to remember to time them the next time I make them. My kids are like “how do you know when it’s done”.  Me “I don’t know it just smells done”. I never remember to use a timer.

1 ounces of raw cashew
1/2 cup Salsa Verde
1 cup Salsa

Boil Cashews 20 minutes, blend with salsa verde in high speed blender, mix into Salsa.

We used this as a dip or dressing.

Use Pizza cutter to cut corn tortillas into wedges, I use the Mission Brand Extra Thin ones.
Arrange in single layer on cookie sheets and bake in oven at 370° for 15 minutes, if using both oven racks switch half way through.

Time adjustments may be needed depending on the oven/cookie sheet, or type of tortilla.

This also works well with the tortilla bowl bakers, or you can bake them whole and flat to be used for toastadas.

1.5 oz Raw Cashews
3 Tbsp. Unsweetened Original Almond Milk
1 Tbsp. Lemon Juice
1 tsp. Apple Cider Vinegar
1/8 tsp. onion powder
1/8 tsp. pink salt

Boil Cashews for 30 mins.
Combine ingredients in high speed blender and blend til smooth.