Oaxacan Peanuts Recipes

Steps:

• Heat chiles, minced garlic, and olive oil in a heavy pan for 1 minute. Stir so the chiles won't scorch.
• Mix in the peanuts and stir over medium heat, or spread on a cooky sheet and bake in a 350 degree oven for 5 minutes or until slightly brown.
• Sprinkle with kosher salt and chile powder.
• Mix well and store in a covered jar or tin along with the whole garlic cloves, at least a day before serving.

Steps:

• Combine the honey, coconut oil, cocoa powder and salt in a medium saucepan. Stir over medium heat until the coconut oil is completely melted and the mixture is smooth and warm, 2 to 3 minutes.
• Add the peanut butter and stir until completely melted, another 2 minutes. Turn off the heat and stir in the oats. Cover with a lid for 5 minutes. Remove the lid and stir in the raisins, 1/3 cup of the coconut and the flaxseeds, wheat germ or chia seeds.
• Use a round tablespoon to scoop, then level, the mixture. Sprinkle with some of the remaining coconut and press lightly onto the cookie. Use a small offset spatula to gently coax the cookie onto a parchment-lined baking sheet, coconut-side down. The mixture will be a little delicate and sticky at this point. Lightly flatten the cookie with the spatula or your fingers. Repeat this process with the remaining cookie mixture, to make about 20 cookies total.
• Refrigerate the cookies on the baking sheet until they are completely chilled, at least 30 minutes. These cookies are best served very chilled.