Quinoa Black Bean Burgers...

Quinoa and Black Bean Burgers from GFfarmgirl's kitchen

1 Cup cooked Quinoa
2 Cups Fresh black beans or 14 oz. can Black beans
1 egg slightly beaten
3/4 tsp. salt
1 Tbsp. Onion Powder
1 tsp. Ground Cumin
1/4 tsp. Ground Oregano
1/4 tsp. Cayenne Pepper or Chili Powder (optional)
2 Cloves Freshly Pressed Garlic
1/4 tsp. Black Pepper (optional)
3 Tbsp. Extra Virgin Olive Oil
1 tsp. Diced green chili peppers
1/3 C. Fine dried Gluten-Free Bread crumbs (optional)
(optional additions: 1 Tbsp. chopped cilantro, 1/4 Cup shredded carrots, or other spices as you desire.) All spices can be increased or decreased according to your liking.

1. Blend all dry spices together, including salt and pepper. Add remaining ingredients: black beans, egg, quinoa, including oil and mix with spoon. Add to a food processor and pulse until combined but slightly chunky. (If you don't have a food processor, mash with fork until beans break apart.)
   
2. If you used breadcrumbs you can form the patty with your hands. If not, then spoon enough mixture onto the skillet to form a patty (2 large tablespoons) and slightly press with spatula to form a patty.
   
3. Heat olive oil in a stovetop skillet and add patties.
   
4. Let cook uncovered over low-med. heat for 7 minutes or until when moved it holds together well. You may need to use the back of a spatula to press the edges together and round the patty before and after turning.
5. Flip (if it comes apart, just carefully round the edges with the back of a spoon and re-form) and cook other side until heated through and brown.
6. Carefully remove patty from heat onto a bed of lettuce topped with heirloom tomatoes and wrap or a gluten-free bun.

Because I have to use salt sparingly, keep in mind you can salt your patty after cooking, as I have only used minimal, but hopefully it'll suffice.
Also, I don't use the breadcrumbs but it is rather easy to just reform the patty and let it cook. Once cooked through it holds together well.  Enjoy!

Big Juicy "Heavenly" Chicken Nuggettes

Remember all those trips to the fast food joints, chicken nuggets galore.  My daughter loves these things and the bummer was that she couldn't have them any longer, until I created this delicious recipe.  Now, she doesn't have to go without.  She loads her plate with these baby's and our homemade ranch sauce and voile, she's in heaven...or the next best thing!

Big Juicy Chicken Nuggets
 Need:
1 pkg. of six boneless chicken breasts
1 gallon ziploc bag
1 1/2 Cups Blanched Almond Flour 
(you can purchase this at   http://honeyvillegrain.com/contact/Contact.html  ).
1 Tbsp. Dried Parsley
1/4 tsp. Garlic powder
3/4 Tbsp. Dried Onion Powder
1/4 tsp. Cayenne Pepper (optional)
1 tsp. Salt (optional, but best!)
1 Tbsp. Paprika powder
1-2 eggs, mixed well.
Olive Oil

*Rinse off chicken and pat dry.  Slice each breast into 1/2 " slices.  You may cut it into as big a strip or chunk that you like.  Set aside.  
*Add Almond flour and all herbs and salt to ziploc bag.  Shake well until all ingredients are combined.  Set aside.
*In a bowl mix:
1-2 eggs, whisk until well blended.  Set aside.

*Preheat oven to 350 degrees.
*Line a cookie sheet with foil and grease with Olive oil. 
*** Take each piece of chicken and dip into the egg mixture, put into baggie with the dried ingredients, seal the baggie and shake well.  (*I add about 5 pieces at a time, close the bag and shake.  This allows ample coating of the chicken.).  Once all chicken is coated, place on cookie sheet and bake uncovered for 25 minutes (turning each piece half way through the baking time) or until golden brown or juices run clear.  This will cook quickly so keep an eye on it.
Make sure that you do not have too much egg mixture on the chicken as this will clump the baggie mixture and you will have less coating for the chicken.

Crunchy Spice Cookies...

I love these cookies.  They have a nice little crunch, because of the grapeseed oil I use.  It also adds a nice golden brown color. 

3 Cups Blanched Almond Flour
1/3 tsp. Salt
1/2 tsp. Baking Soda
1 tsp. Ginger(or 1 tsp. Cinnamon plus 1/2 tsp. ginger)
1/4-1/3 Cup Pure Maple Syrup
1/8 Cup Grapeseed Oil 

Mix dry ingredients together well.  Add in all wet ingredients and mix well to form a dough.  Once mixed, just grab enough for the size cookie you desire and drop it on a greased or parchment paper lined cookie sheet.  No need to form the cookie.  It looks better with the rough edges.  Let bake at 350 degrees for approx. 10 minutes or until edges are golden brown.  Makes 1 doz.  (depending on the size of the cookie you choose).
Enjoy!

Stuffed with anything...French Toast bits!

Another yummy breakfast that hits the spot.  Using some pre-made gluten-free bread, you can do this in a snap.  If you don't have any, I use this recipe from Elanas Pantry.
http://www.elanaspantry.com/gluten-free-bread-20/  However, I do omit the flaxseed & the vinegar: I replace it with 1/4 cup canola oil.  I also use honey in place of agave.  If you choose to leave in the flaxseed, it will add Omega's to your meal.  I like this bread recipe because it's rather course and dry and holds together well when cooking.
Slice the bread in 1/4"-1/2" slices.
Spread "Smuckers Simply Fruit Apricot" spread over one piece of the bread. (you may also puree some other fruit-peaches, apples, etc. and use it.  You may also use, peanut butter and jelly, almond butter and honey, whatever floats your boat.)
Spread some cream cheese over the other piece.
Sprinkle with cinnamon.
Sandwich them together.
Cut the sandwich into 1/2" slices (as shown below).

In a small bowl add: (This mixture is enough for 3 sandwiches)
1 egg
1 1/2 Tbsp. Milk (if too eggy, add a little more milk)
1/2 tsp. cinnamon
1/2 tsp. pure vanilla or almond extract
Whisk with a fork until well blended. Dip each piece of the sliced sandwich into the egg mixture and put into a heated greased skillet. Cook on low-medium, turning until each side is golden brown.  I like to serve my bits with a side of fruit and a small dipping bowl of  rasberry, blueberry or pomegranate Kefir or top with pure maple syrup.  This is one meal that can be eaten just by itself...Enjoy!

Orange Almond Chicken

Orange Almond Chicken
8-10 chicken thighs (If you like the skins, leave half on, half off.  This increases the fat content, but adds to flavor).
1 Tbsp. Olive oil
* Optional: 1/2 Cup Whole Almonds
In a large skillet, on medium heat, pour 1 Tbsp. Olive oil.  Place chicken, smooth side down, around the pan, and slightly salt. Cook uncovered for 20 minutes, until underside is brown.  Then turn and cover, cooking an additional 40 minutes or until done.  While this is cooking prepare the sauce (see below).  Once sauce is prepared, and meat is nearly done, sprinkle almonds over the chicken and pour 1/2 cup of mixture over the top of the chicken and bring to a simmer (low heat) for 10 additional minutes.  *Place the chicken on a serving plate or on a bed of rice and pour remaining sauce over chicken.  Sprinkle 1/2 tsp. lemon zest and 1 tsp. orange zest over the top.  *Optional:  Sprinkle grated almond over the top of the chicken.
Tip:  Serve on a bed of rice or quinoa...Lovely with a side of fresh asparagus or green beans.
In a medium saucepan add:
1 1/2 Cups Water
3/4 Cup freshly squeezed orange juice
1/2 Cup freshly squeezed lemon juice
3 Cloves garlic, minced
1 Tbsp. Orange Zest
2 tsp. Lemon Zest
2 tsp. Freshly grated Ginger Root (can use dried)
2 Tbsp. grated onion
3/4 Cup Brown Sugar
1/8 tsp. Salt

Bring these ingredients to a boil and then turn on low and simmer while you add the thickener (see below).

In a small bowl add:
1/4 Cup Arrowroot powder (starch)
1-2 Tbsp. Water to thin
Stir this well until blended.
Slowly add small portions to the sauce mix and stir continuously.  It is not necessary to add all of it, once you notice thickening, stop.  If it's too thick, add a little water and stir.  Once thickened, turn on low for 7 minutes and then turn off.

Ginger-Lemon Balls

Ginger-Lemon Balls:
2 1/2 Cups Blanched Almond Flour
1/4 tsp. Salt
1/2 tsp. Baking Soda
1/2 tsp. Pure Almond Extract
1/4 Cup Honey
1/2 tsp. Ground Ginger
2 Tbsp. Freshly squeezed Lemon juice
1/8 Cup Canola Oil
In a bowl mix, almond flour, salt, baking soda, and ginger until well blended.  Add almond extract, honey, lemon juice and canola oil in small bowl, mix until well blended, and add to dry mixture.  Mix well until ingredients begin to form a clumpy ball.  Roll into 1" balls and place on parchment lined pan.  Bake at 350 degrees for 7-10 minutes, until slightly golden brown.  Dust with some powdered sugar or the following frosting.
Ginger Frosting:
1 tsp. ground ginger
3 tsp. Honey
2 Tbsp. freshly squeezed lemon juice
1 Cup "Wholesome Sweetners," Powdered Sugar (I use the tapioca base one, because it is corn free).

(add more lemon juice to create a thinner frosting, more like a drizzle.  Follow recipe for a thicker version.)
Mix these ingredients well.  If using the tapioca-based powdered sugar, you must use the back side of a spoon and while mixing, press against the bowl to eliminate the clumps of sugar.  Stir until well blended.  Frost and top with cinnamon and zest of lemon.  Place in freezer or refrigerator for long-term use.

Easy Peasy..Chocolicious Cupcakes!

Okay...here's something easy peasy!  In a hurry and don't have time to devote in your kitchen whipping up something from scratch...Use this recipe for creamy chocolate cupcakes any time you're pressed for time.
I made these yesterday for my daughter and thanks to Bob, he's done most of the work for me.   I just put on the finishing touches and some extra special secrets...
Using "Bob's Red Mill," gluten-free Chocolate Cake Mix:
*Follow package directions (FYI-I've omitted both the vanilla and the lemon, and they come out equally great-I've also substituted almond extract for the vanilla). 
*Add 1/2-3/4 Cup of "Guittard" Semi-sweet Chocolate Chips to the batter. Stir.
*Pour in to cupcake baking cups and bake as directed.
*Cool cupcakes
*In a glass dish add the remaining chocolate chips, and heat for 40 seconds at a time, stirring in between heatings...once completely melted and cupcakes are cool, spread like frosting over the top of the cupcakes.
Allow to cool.
*To speed up the process, set them in the fridge or freezer for a few minutes only, this will harden the chocolate and makes it easier to transport and eat (less mess!).
*Tips:  You can also dip a strawberry in the chocolate and place it on the cupcake.  Just make sure you have some really beautiful berries, and this will be a stunner.
*Add a dallop of peanut-butter, or some whole almonds dipped in chocolate, placed on top.
*Whatever you want to dip, that goes well with chocolate would look great.
*Use your imagination and it's sure to be a crowd pleaser.