Tag: gluten-free

Mini Black Bean and Rice Burgers

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These kid-friendly burgers are great cold, so perfect for packing in lunches. I love them dipped in salsa or mustard, or crumbled into pita pockets for on-the-go.

Mini Black Bean and Rice Burgers with Salt and Lime Chips2

Mini Black Bean and Rice Burgers

2 teaspoons coconut oil, divided
1/2 red pepper, chopped
1/2 small red onion, chopped
1 can (14 oz) unsalted black beans, drained and rinsed
1 cup cooked brown basmati rice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 tablespoon arrowroot flour
2 tablespoons ground flaxseed

Heat one teaspoon of oil in a skillet and sauté the pepper and onion together, just until they start to soften. Remove from heat.

In a medium bowl, use your hands to mash the black beans — it’s the most effective way — then add the peppers and onions. Mix well, then add the remaining ingredients, combining well. Let mixture sit for half an hour or more — this step can be made in advance.

Heat the grill to medium. Use your hands to form patties. Put the patties on the grill and cook for about five minutes until fragrant with grill marks, then turn once, cooking through on the other side. Serve on a bun with your favourite condiments.

Fudge-Filled Chocolate-Coated Banana Pops

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Inspired by a Dairy Queen delicacy, bananas, nuts, seeds, dried fruit, and chocolate give the illusion of overpriced indulgence made in a few minutes at home. With a chocolaty almond fudge filling and a solid chocolate coating, creamy frozen bananas can battle any ice cream bar in this customizable treat that everyone will love.

banana pops

Fudge-Filled Chocolate-Coated Banana Pops

For the almond chocolate fudge filling:
1/2 cup roasted creamy almond butter
1/3 cup pure maple syrup
2 tablespoons dark unsweetened cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon fine sea salt

4 medium bananas, peeled and cut in half length-wise
8 dowels or popsicle sticks

For the chocolate coating:
1 cup nondairy semi-sweet chocolate chips
1 tablespoon coconut oil

To assemble:
Toppings, such as chopped toasted almonds, sunflower seeds, gogi berries, coconut flakes, rice crisp cereal, candied ginger, hemp seeds, trail mix, grated orange peel, et cetera

To make the filling, put the almond butter, maple syrup, cocoa powder, vanilla extract, and sea salt. Mix until smooth. Spread the mixture on each banana half. Put a dowel in the filling (so it sticks), then top with the other banana half. Freeze on a waxed paper-lined plate or cutting board in the freezer until the bananas are frozen and the fudge is firm, about 3 hours.

To make the coating, put the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30 second intervals on medium-power, stirring between each one, until melted and smooth. It is easiest if the melted chocolate is in a shallow bowl for dipping, so scrape the mixture into one if desired.

Working with one banana pop at a time, spread whichever topping you are going to use for the first banana on a plate. Once you dip the banana pop in the chocolate, it will harden quickly, so you want to work quickly. Dip the banana pop in the chocolate, then either roll it in the topping of choice or sprinkle it on. Return the pop to the waxed paper. Repeat with the remaining pops. Freeze until the coating is solid and the banana, if it thawed at all, has rehardened. Serve from the freezer, and store extras in a sealable container or plastic bag in the freezer.

Creamy Cacao Mint Crunch ‘Sicles

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I love frozen and creamy almost as much as I love cake, so when I was coming up with this twist on a creamsicle, I knew just the ingredient to deliver the right texture. Using fresh mint and maple syrup brings some local, seasonal goodness to these creamy ‘sicles loaded with heart-healthy avocado. The pleasant bitterness of cacao nibs is a welcome crunch, but for those who need some more sweetness, use mini chocolate chips instead.

mint cacao nibs pops

Creamy Cacao Mint Crunch 'Sicles

3 small avocados*
6 tablespoons coconut milk beverage
6 tablespoons pure maple syrup
1 1/2 cups packed mint leaves (got chocolate mint? Even better)
1/4 teaspoon vanilla extract
Pinch fine sea salt
1/4 cup unsweetened cacao nibs

Put the flesh from the avocados, coconut milk, maple syrup, mint leaves, vanilla extract, and salt in a food processor or blender. Process until smooth, scraping down the sides of the container if necessary. Stir in the cacao nibs.

Divide the mixture into the molds and freeze until solid. Unmold and serve. Store extras in a sealable container or plastic bag in the freezer.

*Once exposed to air, the avocados discolor quickly. Taste-wise, it won’t affect anything, but if this is an issue for you on the aesthetic-front, add 2 teaspoons  lemon juice, though it will slightly affect the flavor. That’s why mine are ugly–but it doesn’t affect the taste.