You are currently browsing the tag archive for the ‘parchment paper’ tag.
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.
Well, I finally got around to creating a couple Plant Powered No Sugar No Grains (NSNG) burger recipes…
- Basic White Bean & Seed Burgers
- Curry Patties
For these 2 new recipes, I used my usual “burger formula,” except I substituted 1/4 cup ground flax seeds and 1/4 cup chia seeds for the 1/2 cup oat flour that I used before.
Here are my 3 previous gluten free burger recipes. If you want to make these NSNG, then just make the same substitution…
- Carrot Sunflower Bean Burgers (GF)
- Italian Cannellini Bean Burgers (GF)
- Bird-Friendly White Bean Burgers (GF)
———————————————
Basic White Bean & Seed Burger Ingredients
BASIC WHITE BEAN & SEED BURGERS
1/4 C sunflower seeds, ground
1/4 C chia seeds
1/4 C ground flax seeds
dash celery salt
dash garlic powder
1/4 t black pepper
1/2 t smoked paprika
1/2 t dried parsley
1 t dried chives
1 t nutritional yeast
15 oz can rinsed white beans OR 1 pint homemade cooked white beans
1 large garlic clove, minced
1/4 C chopped onion
1/4 C chopped carrot
1 T tahini
1 t vegan Worcestershire OR tamari
1/4 t liquid smoke
1/4 t Tabasco
Coconut oil or Villa Cappelli olive oil (for cooking the patties)
Parchment paper (for forming the patties)
ASSEMBLY:
1. Use a food processor to grind the seeds into a powder.
2. Combine the ground seeds and dry spices in a large mixing bowl.
3. Use the same food processor to puree the beans, vegetables and wet ingredients.
4. Add the wet puree to the mixing bowl and stir.
5. Spread the burger batter evenly in the bottom of the bowl. Use a knife to make 6 even portions.
Divide the burger batter into 6 portions.
6. Spoon out each portion onto a large piece of parchment paper.
Drop burger batter portions onto a large piece of parchment paper.
7. Flatten and form the patties with the spoon. There’s no need to get your hands dirty!
Flatten and form the 6 patties.
8. You should be able to cook these right away, but I typically refrigerate for 30-60 minutes, to allow the seeds to fully absorb the moisture.
9. Cook with oil over medium heat. Flip over every few minutes until the burger patties are nicely browned.
This one was cooked in Villa Cappelli olive oil.
10. Serve. Have fun with your food!
Burger Man
11. The “raw” patties can be refrigerated for a few days or frozen for several months. Store the patties on the parchment paper. To cook from frozen, simply thaw the patties on the counter for about 15 minutes before cooking.
Storage method for freezing the patties.
——————————————–
Curry Patty Ingredients
CURRY PATTIES
1/4 C sunflower seeds, ground
1/4 C chia seeds
1/4 C ground flax seeds
dash celery salt
dash pepper
dash garlic powder
1/8 t crushed red pepper flakes
1/4 t ground turmeric
1/2 t Garam Masala blend
1/2 t yellow curry powder blend
1 T unsweetened finely shredded coconut
15 oz can rinsed white beans OR 1 pint homemade cooked white beans
1 large garlic clove, minced
1/4 C chopped onion
1/4 C chopped celery
1 T peanut butter
1 t ginger juice
Coconut oil or olive oil (for cooking the patties)
Parchment paper (for forming the patties)
ASSEMBLY:
Use the same method as described above.
Curry patty with a very simple sauce made of tomato sauce, red curry paste and coconut milk.
Freeheel Vegan 