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Coco-Peanut Butter Energy Nuggets (GF)

Coco-Peanut Butter Energy Nuggets (GF)

‘Tis the season for baking, so I’m working on creating some (much much) healthier goodies for the holiday season.  My goal is to keep as close to NSNG (No Sugar No Grains) as possible…a challenge!

These Coco-Peanut Butter Energy Nuggets (I can’t really call them cookies!) are gluten free (GF) but not entirely grain free.  They are sugar free, though, since they’re sweetened only with a ripe banana.  The peanut butter taste is subtle, not dominant.

**I’m posting this recipe as a work in progress.  They turned out pretty good, but a touch dry.  Next time, I plan to try these modifications:

  • Use 2 bananas, instead of 1– to increase the moisture
  • Use 3/4 cup peanut butter, instead of 1/2 cup– to amp up the PB flavor
  • I may try omitting the brown rice flour.

At any rate, this recipe is a keeper.  Ski season is coming and these will pack perfectly in my coat pocket!

INGREDIENTS

1 large ripe banana
1/2 C organic peanut butter
1/4 C full fat coconut milk
1 t vanilla extract

1/4 C ground flax
1/4 C coconut flour
1/4 C oat flour (with GF oats)
1/4 C garbanzo bean flour
1/4 C brown rice flour
1/2 C finely shredded unsweetened coconut

1/4 t salt
1/2 t baking soda
1/2 t baking powder
1 t cinnamon

ASSEMBLY

1.  Mash the banana on a plate.  Mash in the peanut butter, coconut milk and vanilla extract.

2.  Combine the rest of the ingredients in a large bowl.

3.  Add the banana mash to the bowl and stir until combined.

4.  Use a Silpat or parchment paper on a cookie sheet.  Make tablespoon size balls using a cookie scoop.  Roll them in your hands and flatten into discs.

5.  Bake for 10 minutes at 400 degrees.  Cool on a wire rack.  Makes 36.

Carrot Sunflower Bean Burger (GF)

Carrot Sunflower Bean Burger (GF)

I just made up this recipe today…

“WET” INGREDIENTS:

1-2 cloves garlic, minced
small wedge chopped onion (about 1/4 to 1/3 cup)
1 chopped carrot
1- 15 oz can kidney beans (rinsed and drained)
1 T tahini
2 T ketchup
1 t hot sauce
1-2 T water (only if needed to puree the other wet ingredients)

DRY INGREDIENTS:

1/4 C ground sunflower seeds
1/2 C oat flour (GF)
dash celery salt
1/2 t cumin
1/2 t fajita or taco seasoning blend
1 t dried chives
1 t dried parsley
1 T nutritional yeast

ASSEMBLY:

Use a small food processor to puree the wet ingredients.

In a large bowl, combine the wet puree with the dry ingredients.

Divide the burger “dough” into 4 balls.  Pour a drop of olive oil on your hands to handle it easier.  The burger dough will be sticky and soft– don’t panic!!  Create 4 patties.  You can just drop the ball right onto parchment paper and then flatten into a patty.

Refrigerate the patties on parchment paper for at least 30-60 minutes before cooking.  The time will allow the excess moisture to soak into the oats, which will bind the burgers.  Trust me!

Patties on parchment.

Patties on parchment.

Cook the patties on medium heat in a saute pan using the oil of your choice (I use coconut oil).  It should take about 10 minutes per side.  Shake the pan periodically to make sure they aren’t sticking.

(Eric noticed that the “raw” burger color looked a bit like pink slime…HA!)

Bean burgers cooking.

Bean burgers cooking.

Enjoy!  The fajita seasoning provides a little kick, and the carrot provides a subtle sweetness.

I ate my burger with a side of steamed cauliflower topped with Frontera Tomatillo Salsa.

Carrot sunflower bean burger and steamed cauliflower with tomatillo salsa.

Carrot sunflower bean burger and steamed cauliflower with tomatillo salsa.

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