Bean Burgers - The Sequel

I made more bean burgers. And I made bean meatballs. So I took pictures, like a good little blogger.

The Ingredients:
From Left to right - Ground Flax, Water, Spices, Rice Crumbs
Center - 2 cans of beans; I used black and white northern.

Step 1: Make an Egg

If you're not egg-allergic, you can skip this step and just use a real egg. If you're like me, mix 1 tbsp of Ground Flax with 3 tbsp of water. Let sit.

Step 2: Make the Mixture

 

Take a fork. Mash the beans until they're nice and mashed.

Add your "breadcrumbs". I used rice crumbs, but I've also used GF Flour.

Add the "egg". 

Add whatever spices you deem fit. I just kinda added pinches of onion powder, oregano, and garlic powder. I use Penzey's brand spices, as McCormick is NOT CORN FREE.

Step 3: Form and Cook

Shape the mixture however you'd like. I did mostly meatballs plus a patty.

Fry them off. I used Grapeseed oil.

Let sit on paper towel while you cook the rest.

Yummy!

 Step 4: Serve!

I topped mine with fresh goat cheese from the Farmer's Market. Yummy yummy :)

Bean Burgers

I decided that I was going to try to make bean burger patties for lunch. I mean, I had leftover white northern beans from dinner yesterday. Why not?

I got my original recipe from Pioneer Woman.

INGREDIENTS:

Mashed Beans - I had white northern beans. That works. I just smashed them with a fork.

Breadcrumbs - Um... No breadcrumbs. I used a little less Allergy Friendly Flour Blend than the amount of breadcrumbs than called for.

Egg - Welllllll, yes, I used egg. Though, I read that you can use 1 Tbsp of Ground Flax with 3 Tbsp of water and let sit for 5 minutes. I just didn't have any Ground Flax.

Chili Powder - I used a homemade taco seasoning blend of Penzey's Spices. If I can find the recipe, I'll post it.

I skipped the rest of the ingredients, though I wish I had added more spices.

Basically, mix it all up and make a patty. Fry in equal parts oil and butter. I used coconut oil and Kerrygold butter... I know, I know, I'm allergic to coconut and cow's milk. Chill, okay? Small amounts and I didn't have noticeable reaction.

I just topped mine with a very small piece of swiss cheese, mainly because I need to use it up before it goes bad. I know it was a bad idea. But I didn't react. So I'm okay.

When I have safe bread again, I'll make buns and make them again! They were delicious!

Potato Gnocchi

What do you do when you're looking at the 8 safe ingredients you have and are like, "Welp... No idea what to cook."?

You go to Supercook.com of course. And find a recipe for Gnocchi!

(Original Recipe HERE)

INGREDIENTS:

Potatoes - I had a couple small red potatoes from a safe farm already boiled. I just peeled and mashed them. I think I had like a 1/4 of what it calls for, so I cut the recipe accordingly.

Flour - I used the Allergy Friendly Flour Blend by Triann's Pantry


Yup. That's it. Mix it up, shape them up and boil until they float + a few seconds.

My one "complaint" is that they didn't have that sticky texture. I guess that's because there's no gluten. Oh well.

I tossed my cooked gnocchi in Hendrickson's Original Sweet Vinegar & Oil Dressing. I haven't had a reaction to it yet. If you can have dairy, you might try a butter and garlic sauce, or if you have tomatoes, homemade tomato sauce!

Potato Crunch Bars

As with any allergy, make sure you check all your ingredients to make sure it's safe for you!

So, I know one thing I've missed since going corn free is crunchy foods. I binge ate kale chips the other day because I wanted crunchy so bad.

I'm very thankful that I have a couple safe for me farms in the area and therefore have access to safe potatoes! I also am still okay with a couple cheeses at this point in my sensitivity.

I saw this recipe (Make sure you click on the image to go to the recipe!)

Dear person at Cinnamon Spice and Everything Nice...

I love you.

This was delicious.

And cruchy.

I'm so happy.

How I made it safe for me:

I used: 

Safe potatoes from the farmers market

Safe cheese from the health food store

Raw goats milk from a local farmer

Tilamok Butter

Sea salt, garlic and onion powders (I don't have safe pepper)

Coconut oil

Sour cream

The one thing I'll change next time I make it is to make a bunch of small patties so there's more edges! The edges really were the best part.