Guest Recipe: Cybele Pascal of Allergy-Free and Easy Cooking

HOISIN SAUCE (Allergy-Free)

1/4 C Coconut amino acids (click for purchasing suggestion)
2/3 C Orange juice
2 Cloves Garlic, finely minced or pressed
1 Tsp Ginger, minced
1/8 Tsp Cayenne pepper
1/4 Tsp Salt
1/4 C Brown sugar
1 Tbs Molasses
2 Tsp Cider vinegar
1/4 Cup Cold water
1 Tbs Cornstarch or tapioca starch


1 Combine the cconut amino acids, orange juice, garlic, ginger, cayenne, five-spice powder, and salt in a small heavy pot and stir well. Bring to a simmer over medium heat.

2 Add the sugar and molasses and stir well. Then add the vinegar.

3 In a small bowl, whisk together the cold water with the cornstarch until smooth, then add it to the pot. Bring to a simmer. Reduce the heat to low and cook, stirring with a wooden spoon, until thickened up a bit - about 4 minutes.

[Makes 1.25 cups that will keep for 1-2 weeks, covered in refrigerator]


Servings: 4

To purchase a copy of Cybele's cookbook, Allergy-Free and Easy Cooking, CLICK HERE.

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