Gluten Free Peanut Butter Oat Cookies PLUS Spring Fruit Tabouli

Peanut Butter Oat Cookies
This first one is for the Bride To Be, Anne!!!!!
(makes 1/1/2 dozen)

3/4 cup chunky* peanut butter
2 T. coconut oil, melted
1/2 cup honey
1 egg
1 t. vanilla
1&1/4 cups oat flour
1 t. baking soda
1/4 t. sea* salt
1/4 cup chopped salted peanuts

Preheat oven to 350. Beat peanut butter, coconut oil, and honey until well mixed. Add egg and vanilla. In a separate bowl, mix together oat flour, baking soda and salt. Add the wet ingredients and stir until combined. Stir in peanuts. Drop rounded tablespoons of dough onto parchment-lined cookie sheets, 2" apart. Gently press with a fork crosswise. Bake until edges just start to brown, about 10 mins. Transfer to a wire rack to cool. Serve with a glass of cold milk, Duh!!  :)

Spring Fruit Tabouli
This sounds SO good and refreshing:
(serves 4-6)

1 cup Bulgar
1&1/2 cups boiling water
2 cups chopped apricots (about 10 whole)
1 cup halved red* seedless grapes
1/2 unpeeled Persian* cucumber, chopped
1/4 cup red onion, finely chopped
1/2 cup toasted pecans, chopped
1/4 cup chopped fresh basil leaves
1/4 cup fresh lemon* mint leaves, chopped
1/4 cup fresh* lime juice
2 T. EVOO
Sea* salt and freshly ground pepper, to taste

Place Bulgar in a heat-proof bowl and cover with boiling water. Soak until grain are tender and most of the water is absorbed, 30-40 mins. Drain, if necessary, and fluff with a fork. In a large bowl, combine Bulgar, apricots, grapes, cucumber, red onion, pecans, basil, and mint. Drizzle with lime juice and oil. Season with S&P. Toss gently to coat. Serve warm, or cover and refrigerate for several hours before serving. Yowza!!

Keep your chin up, pull up your own boot straps, keep on truckin', and have FUN doing it!!!

Love,

MM