Hot Cross Buns (Gluten Free) | Bob's Red Mill

Hot Cross Buns {Gluten Free}

by Sarena Shasteen in Gluten Free, Recipes

Tradition…I grew up with a lot of Easter traditions, but hot cross buns was really not one of them. To be perfectly honest, when I made these hot cross buns, the only frame of reference I had was from when I was in culinary school (and that is far longer away than I would like to discuss – hence the lack of taste recollection). So, I turned to the tasting expert who grew up on these slightly sweet, yeasty buns filled with the perfect a hint of spice…my husband. Since he happened to grow up with these as a part of his Easter tradition, I knew he would be able to give me his good, honest opinion on the subject. Now that I have his stamp of approval, I am sure these will fill your need for a gluten and dairy free version of hot cross buns for this Easter season as well.

Hot Cross Buns (Gluten Free) | Bob's Red Mill

Don’t let this ingredient list scare you. These really are easy to make and if you make enough, you can enjoy them for a few days (if they stick around that long)! These little buns also soften up beautifully when heated for a few seconds in the microwave.

Hot Cross Buns (Gluten Free) | Bob's Red Mill

Gluten and Dairy Free Hot Cross Buns

Makes 12 rolls

Dry Ingredients:

  • 2 cups White Rice Flour
  • 1 cup Potato Starch
  • 1 cup Sugar
  • 1/2 cup Corn Starch
  • 1/2 cup Hazelnut Meal
  • 2 TBSP Rapid Rise Yeast
  • 4 tsp Xanthan Gum
  • 4 tsp Baking Powder
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp Cinnamon
  • 1/2 tsp salt
  • 1/2 tsp Cream Of Tartar

Wet Ingredients:

  • 1 cup Warm Water
  • 1/4 cup Dairy Free Butter
  • 1 cup Egg Whites
  • 3 TSBP Apple Cider Vinegar

Add Ins:

  • 1/2 cup Raisins

Icing:

  • 2 cups Powdered Sugar
  • 1 to 3 TBSP Almond Milk

In the bowl of a stand mixer fitted with a hook attachment, combine the dry ingredients and mix until well combined. Next add the wet ingredients to the dry mixture and allow to knead for 4 minutes. Add the raisins and knead for another minute. Spray a 13 x 9 pan with nonstick spray. Using a large scoop* evenly scoop 12 buns into the pan. Spray a sheet of plastic wrap with nonstick spray and place it over the rolls. Set the rolls in a warm place and allow to double in size (1 to 1 1/2 hours). Preheat the oven to 375 degrees. Remove the plastic wrap from the pan once the buns are done rising. Using scissors, cut a cross into the top of the buns. Place the buns into the preheated oven and bake for 25 to 30 minutes or until golden brown. Allow to cool slightly before glazing.

Combine the powdered sugar and a tablespoon at a time of the almond milk. You want to be able to pipe it onto the buns. Place the glaze in a piping bag fitted with a large circle or slit tip. Pipe the glaze on top of the cross on the buns. Enjoy!

*Since gluten free doughs need to be slightly wetter than their gluten counter parts, I use my large cookie scoop when I need to scoop out even sized things like rolls or tortillas. It keeps things a little cleaner and insures that I can bake things evenly through.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

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Sweet Potato and Sage Pull Apart Rolls from Bread & Butter by Erin McKenna | Bob's Red Mill @bobsredmill |gluten free, vegan

Sweet Potato and Sage Pull-Apart Rolls (GF) {Giveaway}

by Cassidy Stockton in Featured Articles

Bread & Butter is the third book from renowned gluten free, vegan baker Erin McKenna of Erin McKenna’s Bakery (formerly Babycakes NYC). This book is exactly what you’d expect from Erin McKenna- beautiful recipes with fun, bright photography. Bread & Butter is a full course of gluten free bread baking with a side of pastries. Basic breads like “rye” bread (say what??) and sandwich bread abound next to more unusual fare like these pull-apart rolls and spicy vegetable cornbread. There are so many awesome recipes in this book, we can’t begin to name them all.

Bread & Butter by Erin McKenna | Bob's Red Mill  @bobsredmill

We see a lot of cookbooks around here and what we like about this book is that it’s relatively small, so you’re not thumbing through 500 recipes, and it’s full of rather unique recipes. Plus, we know from personal experience that Erin’s recipes are reliable and delicious. We absolutely adore Erin’s writing style and her easy-to-follow recipes. Bonus: all of the recipes are vegan, making this ideal for anyone with both gluten and dairy restrictions.

Random House has generously offered us three copies of Bread & Butter to giveaway. We’ll pair each copy with a bag of our gluten free oat flour, cornmeal, potato starch and xanthan gum so you can get started baking right away. To enter, follow the prompts at the bottom of this post. We’ll select three winners at random from all who enter by 11:59 pm on 3/29/15. If you just can’t wait, look for this book at your favorite local bookseller.

Sweet Potato and Sage Pull Apart Rolls from Bread & Butter by Erin McKenna | Bob's Red Mill @bobsredmill |gluten free, vegan

Sweet Potato and Sage Pull-Apart Rolls

Makes 12 rolls

  • ¼ cup (33 g) cornmeal, for the baking
    sheet
  • 1½ cups (339 g) warm rice milk (about 100°F)
  • 3 tablespoons (66 g) agave nectar
  • 2½ teaspoons active dry yeast
  • ¹⁄³ cup (70 g) melted unscented coconut oil
  • ½ cup (165 g) canned sweet potato puree (at room temperature)
  • 3 cups (300 g) gluten-free oat flour
  • ½ cup (96 g) potato starch
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1½ teaspoons xanthan gum
  • 2 teaspoons salt
  • ¹⁄³ cup (9 g) sage leaves, chopped

Line a baking sheet with parchment paper, dust with cornmeal, and set aside.

In a small bowl, combine the warm rice milk, agave nectar, and yeast. Stir once and set aside to proof until it bubbles, about 10 minutes. Whisk in the oil and sweet potato.

In a medium bowl, whisk together the oat flour, potato starch, baking powder, baking soda, xanthan gum, and salt. Pour in the yeast mixture and, using a rubber spatula, stir until it is the consistency of a sticky dough. Fold in the sage.

Using a ½-cup measuring cup, scoop heaping portions of batter onto the prepared baking sheet and shape into squares. Leave no more than ½ inch between each roll on the pan. Cover the baking sheet with a dish towel and let the rolls rise for 1 hour.

Preheat the oven to 400°F.

Bake the rolls for 10 minutes, and then rotate the baking sheet 180 degrees. Bake until the crust is golden and a toothpick inserted in the center comes out clean, about 6 minutes. Let the rolls cool on the pan for 10 minutes before serving.

Recipe from Bread & Butter (c) 2015 Erin McKenna

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Gluten Free Flour Tortillas | Bob's Red Mill vegan, gluten free

{Meatless Mondays} Gluten Free Flour Tortillas

by Sarena Shasteen in Gluten Free, Meatless Mondays, Recipes

To be perfectly honest, when you live with a restricted diet due to food allergies and intolerances, it really is tough in the beginning and you eventually learn to just live without sometimes. Now, while I love getting creative in the kitchen, there are a few foods that I really just let go of out of ease. A flour tortilla is one of them. Our family just kind of resolved to not being able to have them and so we just gave in to buying corn tortillas instead. Though we do like corn tortillas, there are times when you really want the soft chewiness of a flour tortilla, ya know?

Gluten Free Flour Tortillas | Bob's Red Mill vegan, gluten free

I will admit, these tortillas do take a little bit of time to prepare, but I assure you they are so worth the time. They are soft, yet durable enough to hold all the goodness you want to put in them! I have used them for soft tacos and quesadillas! They soften up when heated either in the microwave for about 15 seconds or heated in a skillet briefly. They also crisp up really well for quesadillas. I’m also happy to say that we had a few left over and they stayed fresh for up to three days sealed in a container on the counter!

Gluten Free Flour Tortillas | Bob's Red Mill vegan, gluten free

Gluten Free Flour Tortillas

makes 20 small or 10 large

In a large mixing bowl, combine the gluten free 1-to-1 flour, baking powder and salt; mix well. Then, add the carbonated water (start with 2-1/4 cups and add more as needed), olive oil and apple cider vinegar to the flour mixture. Combine all of these together and allow the mixture to sit for an hour. The dough should be thick, but slightly sticky to the touch. Preheat your oven to 350 degrees. Line two baking sheets with parchment paper and spray lightly with cooking spray. Using a large cookie scoop*, scoop out one or two scoops of dough per tortilla. With wet hands, press out the tortillas to make a thin circle. Place the pans in the oven and bake the tortillas for 5 minutes, then flip the tortillas and bake for another 3 to 5 minutes.

*Since gluten free doughs need to be slightly wetter than their gluten counter parts, I use my large cookie scoop when I need to scoop out even sized things like rolls or tortillas. It keeps things a little cleaner and insures that I can bake things evenly through.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

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Amazing Almond Layer Cake | Bob's Red Mill  gluten free, grain free

Amazing Almond Layer Cake

by Cassidy Stockton in Gluten Free, Recipes

At my house, having a birthday means that I will bake you whatever kind of cake you want. After 13 years, I’ve baked my husband all sorts of unusual cakes, including some pies. This year, he asked for something that was a little different and his eyes lit up when I mentioned this Almond Layer Cake that we recently made for a photo shoot.

Amazing Almond Layer Cake | Bob's Red Mill  gluten free, grain free

This Almond Cake is a grain-free cake that we’ve had in our recipe collection for a few years now and it always receives rave reviews. I’ve never made it myself, but have been the lucky taste-tester a few times and it’s remarkable. This cake combines almond meal and coconut flour for a moist cake that works well for those on a gluten free diet without sacrificing flavor or decadence. I’ll be whipping up this gem over the weekend. It’s perfect for a birthday cake, for an Easter celebration or any time you just need a little indulgence.

Amazing Almond Layer Cake | Bob's Red Mill  gluten free, grain free

Amazing Almond Layer Cake

Contributed by:  Chelsea Lincoln for Bob’s Red Mill Natural Foods

Prep Time:  15 minutes | Cook Time:  25 minutes | Rest Time:  60 minutes

Yield: 8 – 12 servings

Frosting

  • 4 ½ cups Powdered Sugar
  • 1 ½ cup Butter, soft
  • 1 tsp Vanilla Extract
  • 2–3 Tbsp Whole Milk or Cream

Cake

Preheat oven to 350°F.  Grease and flour two 8-inch round cake pan, or line with parchment paper. Set aside.

Cream butter and granulated sugar until light and fluffy. Add in eggs, one at a time, and beat after each addition until fully incorporated. Add milk and extracts and mix until combined.

In a separate bowl, combine almond meal, coconut flour, baking powder and salt. Add the flour mixture to the butter mixture and beat until creamy.

Divide batter evenly between the cake pans and smooth tops with a spatula. Bake until set and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.

Frosting

Combine powdered sugar and butter and mix on low with a hand mixer or stand mixer for 1 minute. Increase speed to medium and mix until light and fluffy, about 3 minutes. Add vanilla extract. If frosting is too thick, add milk or cream to adjust consistency. Mix until combined, about 1 minute more.

Stack the cakes on top of each other with a generous layer of frosting between.  Cover the top and sides with remaining frosting. Serves 8-12.

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Gluten Free Blueberry Muffins | Bob's Red Mill

Gluten Free Blueberry Muffins

by Cassidy Stockton in Gluten Free, Recipes

Over the weekend, a group of us from Bob’s Red Mill attended Natural Products Expo West in Anaheim, Ca. While there, we gave away samples of our gluten free blueberry muffins using our new Gluten Free 1-to-1 Baking Flour. I, honestly, couldn’t believe how well received they were. This is an event with thousands of booths, many giving away samples and goodies of their own. Word of our muffins spread throughout the show and folks were coming for muffins all day, even though we only served them for breakfast. They were (are) that good.

This is the same recipe on our package for Gluten Free 1-to-1 Baking Flour and the same recipe we sampled at the show. It’s solid and reliable and utterly delicious. Blueberry muffins are one of my all-time favorites and I’m so pleased that these gluten free muffins taste like the real deal. Bake a batch, sprinkle with our new Sparkling Sugar and prepare for the accolades you’ll get from all who try them.

Gluten Free Blueberry Muffins | Bob's Red Mill

Gluten Free Blueberry Muffins

STEP  1 Preheat oven to 425° F. Grease a muffin pan with butter or nonstick spray or line with paper baking cups.

STEP 2  Whisk together flour, baking powder and salt. Set aside.

STEP 3 In a large bowl, cream together butter and 1¼ cups sugar until light and fluffy, scraping down the sides of the bowl often. Add eggs one at a time, beating well after each addition.

STEP 4  Add half the flour mixture and beat until just blended. Beat in buttermilk, then add remaining flour mixture and beat until blended. Gently fold the blueberries into the batter.

STEP 5 Spoon batter into prepared muffin pan. Sprinkle with remaining 1 Tbsp sugar.

STEP 6 Place pan in oven and immediately reduce heat to 375° F. Bake for 30 minutes or until muffins are golden brown. Cool in pan for 5 minutes. Move to wire rack to cool completely. Makes 12 muffins.

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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Coconut Sugar

by Cassidy Stockton in What is it? Wednesday

Welcome to What is it? Wednesdays! Every other Wednesday, we’ll explore a different ingredient or product in depth. We’ll be covering the benefits, uses and common misconceptions about each. If you have any requests, leave them in the comments and we’ll work them into the schedule. 

***

What is it? Coconut sugar is made from the nectar of coconut palm tree blossoms. It is an alternative sweetener that can be used in many recipes as a one-to-one replacement for white sugar or brown sugar. It’s more coarse than conventional refined white sugar, but the crystals dissolve perfectly in hot drinks and baked goods.

How is it made? Nectar is harvested from the coconut palm tree and, essentially, cooked down until most of the moisture evaporates, leaving behind a thick syrup. This can be dried and made into sugar crystals or left as a syrup. Watch a great video on the entire process here. An interesting tidbit I picked up while researching this was that the flower used to harvest sugar will never become a coconut. A decision must be made as to whether you want to use the flower for sugar or if you want it to produce a coconut. It makes sense, when you think about it, but interesting nonetheless.

What is it? Wednesday: Coconut Sugar | Bob's Red Mill

How do you use it? Coconut sugar can be used in place of refined white sugar or brown sugar in most recipes. It’s wonderful sprinkled on hot cereal or used to sweeten your coffee. It has a lightly caramel flavor that blends well in most applications.

Is Bob’s Red Mill coconut sugar vegan? Yes.

Is Bob’s Red Mill coconut sugar gluten free? No, while coconut sugar is naturally free from gluten, we do not produce our coconut sugar in our gluten free facility or batch test it for gluten.

Is coconut sugar suitable for diabetics? We’ve read some varying information regarding how safe coconut sugar is for those with diabetes. Coconut Sugar should be treated like table sugar. Individuals will have to see how it affects their blood sugar, but we do not recommend its use by diabetics.

Does it have a coconut flavor? No, coconut sugar does have a mild caramel flavor, but it does not have a strong coconut flavor.

Recipes we love using Coconut Sugar

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Everyday GF Crop

Smoky Chipotle Quinoa Burgers {Giveaway}

by Cassidy Stockton in Featured Articles

We are beyond excited to debut our newest cookbook, Everyday Gluten Free by Camilla Saulsbury, published in partnership with Robert Rose. Camilla has several well-known cookbooks under her belt, including the ever-popular Power Hungry. We couldn’t be more pleased that she was chosen to author this book on our behalf.

This is our first gluten free cookbook and I think it’s a real winner. Not only is it jam-packed with great recipes using WHOLE GRAINS to make delicious gluten free food, but it’s filled with lots of handy information for a gluten free diet. Each recipe has tips and tricks for adapting the recipe to suit your dietary needs. With over 280 recipes for every meal of the day, we’re proud to put the Bob’s Red Mill name on this book.

To celebrate this new book, we’re giving away THREE copies to lucky winners. Each book will be accompanied by assorted Bob’s Red Mill products to help you get started in the kitchen. See app below to enter. We will pick three winners at random from all who enter by 11:59 pm on March 1st, 2015. If you want to grab a copy of this book for yourself, visit your favorite book retailer, BobsRedMill.comAmazon or Barnes and Noble.

SmokyChipotleQuinoaBurgersBRMGF

Smoky Chipotle Quinoa Burgers

Makes 4 servings

Food processor

  • 1⁄2 cup lightly salted Roasted Sunflower Seeds
  • 2 cups cooked Red or White Quinoa, cooled
  • 1 cup shredded Smoked Gouda or Smoked Cheddar Cheese
  • 1 cup rinsed and drained canned Red Kidney Beans
  • 1-1⁄2 tsp Chipotle Chile Powder
  • 1⁄4 tsp fine Sea Salt
  • 1 large Egg, lightly beaten
  • 2 tsp Olive Oil
  • 4 GF Hamburger Buns, split and toasted
  • 4 large Tomato slices
  • 2 cups packed Baby Spinach or Arugula
  1. In food processor, process sunflower seeds until finely chopped. Add quinoa, cheese, beans, chipotle chile powder, salt and egg; pulse until blended but still chunky. Form into four 3⁄4-inch (2 cm) thick patties.
  2. In a large skillet, heat oil over medium heat. Add patties and cook for 4 minutes. Turn patties over and cook for 3 to 5 minutes or until crispy on the outside and hot in the center.
  3. Transfer patties to bottom halves of toasted buns and top with tomato, spinach and top halves of buns.

Tip: Cooked amaranth or sorghum, cooled, can be used in place of the quinoa.

Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © www.robertrose.ca Reprinted with publisher permission.

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Red Bean Cake F

Chinese New Year: Marbled Red Bean Cake

by Cassidy Stockton in Gluten Free, Recipes

To celebrate the Chinese New Year and ring in the year of the Goat, we’ve whipped up our version of a traditional red bean cake. Eating desserts on the Chinese New Year symbolizes a sweet, rich year to come. That’s a sentiment we can get behind. Red bean cake might sound very unappealing to some, but it’s surprisingly light and delicious and not terribly bean-y. For more good luck foods, check out this article from Chow. May you have a prosperous and happy New Year.

Marbled Red Bean Cake | Bob's Red Mill

Marbled Red Bean Cake

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time:  75 minutes | Rest Time:  30 minutes | Cook Time:  45 – 50 minutes

Yield: 20 servings

Cake

  • ½ cup Bob’s Red Mill Adzuki Beans
  • 1 ½ cups Water
  • ¼ cup Brown Sugar
  • 3 cups Bob’s Red Mill Sweet White Rice Flour
  • 2 tsp Baking Soda
  • ¼ tsp Salt
  • ½ cup Butter, soft
  • 1 cup Sugar
  • 2 tsp Orange Zest
  • 3 Eggs
  • 2 cups Milk

Icing

  • 1 cup Powdered Sugar
  • 3 Tbsp fresh Orange Juice

Step 1

Sort and rinse Bob’s Red Mill Adzuki Beans.  Combine in a small pot with water, cover and bring to a boil.  Reduce heat to medium low and simmer until soft, about 60 minutes.  When beans have softened, drain and reserve cooking liquid.

Step 2

Place cooked beans and brown sugar in a food processor and puree, adding water 1 tsp at a time as needed, until smooth.  Set puree aside.

Step 3

Preheat oven to 350°F.  Line a 9 x 13-inch cake pan with parchment paper.

Step 4

In a small bowl, combine Bob’s Red Mill Sweet White Rice Flour, baking soda and salt and set aside.

Step 5

In the bowl of a mixer fitted with the paddle attachment or by hand, cream butter and sugar until light and fluffy, about 10 minutes.  Add orange zest and eggs, one at a time, scraping down the bowl between additions.

Step 6

Add the dry ingredients, alternating with the milk and scraping down the bowl often, until a smooth batter is formed.

Step 7

Mix ½ cup of cake batter with the bean puree to lighten.  Pour the remaining cake batter into the prepared cake pan and smooth top.  Drop large dollops of the bean puree along the top of the cake batter.  Run a butter knife though the bean puree, creating swirls in the cake batter.

Step 8

Bake until the edges begin to pull away from the sides of the pan and a tester inserted in the center comes out clean, about 45 – 50 minutes.  Let cool completely before icing.

Icing

Whisk together the powdered sugar and orange juice until smooth.  Drizzle and smooth the icing over the top of the cake.  Let set before serving.

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marbledcupcakes F

Chocolate Marble Cupcakes

by Cassidy Stockton in Gluten Free, Recipes

In honor of Valentine’s Day, we’re pulling out a few recipes from the archives this week to make your celebrations a little tastier. 

***

marbledcupcakes1
These decadent gluten free, dairy free cupcakes come from Jeanette Chen of Jeanette’s Healthy Living. Jeanette’s Healthy Living is all about delicious and healthy foods, made with whole ingredients. Jeanette’s blog features recipes that fit her motto that every recipe has to taste great – to be eaten, not left untouched, appeal to the eye, and provide the nutrients your bodies need.

MarbledCupcakes2

Chocolate Marble Cupcakes {Gluten-Free}

Dairy-Free Buttermilk:

  • 1 cup Almond Milk or other Non-Dairy Milk
  • 1 Tbsp Apple Cider Vinegar or Lemon Juice

Cake:

  • 1/2 cup sifted Almond Flour
  • 1/2 cup Brown Rice Flour
  • 1/4 cup sifted Coconut Flour
  • 3/4 cup Tapioca Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 tsp Xanthan Gum
  • 1/2 cup sifted Cocoa
  • 1/4 cup Dairy-Free Chocolate Chips
  • 1/2 cup Olive Oil
  • 1 cup organic Sugar
  • 2 Tbsp Pumpkin Puree or Applesauce (or 2 Egg Yolks)
  • 1-1/2 tsp Vanilla Extract
  • 2 Egg Whites
  1. Preheat oven to 350°F.
  2. To make dairy-free buttermilk, combine almond milk and apple cider vinegar in a small bowl. Let sit for 15 minutes until curdled.
  3. To make cake, whisk together almond flour, brown rice flour, coconut flour, tapioca starch, baking soda, baking powder, salt and xanthan gum in a medium bowl.
  4. In a large bowl, beat together olive oil and sugar until combined. Add pumpkin puree and vanilla extract and beat until mixed in.
  5. Add flour mixture alternately with “buttermilk,” mixing well with each addition.
  6. Whip egg whites until stiff. Fold into cake batter until thoroughly blended.
  7. Remove 1/3 of batter into a bowl. Add cocoa and mix thoroughly. Stir in chocolate chips. Mixture will be stiff and somewhat dry.
  8. Alternate spoonfuls of regular and chocolate batter into lined muffin tins.
  9. Use a knife to swirl and marbleize the batter. You can do this by twirling a butter knife in the batter.
  10. Bake for 15-18 minutes until toothpick comes out clean.
  11. Remove to rack to cool.
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Spicy Veggie Burgers F

{Meatless Mondays} Spicy Veggie Burgers

by Cassidy Stockton in Meatless Mondays, Recipes

This veggie burger recipe was submitted by customer Amber Johnson, and we had to make them right away to be sure they were up to snuff. Then we had to make them again because they were so awesome. The Indian flavors give these vegan burger patties an exotic flair that we just cannot get over and the use of brown rice farina helps them hold together better than some veggie burgers. Serve these with the traditional lettuce/tomato/ketchup or take it further with chutney and mustard or amaranth greens. Make these gluten free by choosing gluten free bread crumbs or leaving them out altogether.

Spicy Veggie Burgers | Bob's Red Mill vegan and gluten free

Spicy Veggie Burgers

submitted by: Amber Johnson

Serves 6 – 8 | Prep Time: 30 minutes | Cook Time: 17 – 20 minutes

Ingredients

  • 1/2 cup Bob’s Red Mill Lentils washed & sorted
  • 8 oz Red Potatoes peeled & cubed
  • 1/2 cup Carrots shredded
  • 1/2 cup Frozen Peas defrosted
  • 1/2 cup Onion finely chopped
  • 3 Garlic cloves, minced
  • 1/2 tsp Ginger Root peeled & minced
  • 1/4 cup Creamy Brown Rice Farina (uncooked)
  • 1/2 tsp ground Cumin
  • 1/4 tsp Curry Powder
  • 1/4 tsp Mustard Seeds (optional)
  • 1/4 tsp Sea Salt
  • 1/8 tsp Cayenne Pepper
  • 2 tsp Cilantro
  • 1/2 cup Plain Bread Crumbs (optional)

Combine Bob’s Red Mill Lentils and potatoes in a pot and cover with water. Bring to a boil, reduce heat and simmer until soft, about 20 minutes. Remove from heat, drain and let cool.

While lentils and potatoes cook, preheat oven to 400°F and lightly oil a baking dish or parchment lined sheet tray.

Transfer the cooked and cooled lentil mixture to a large bowl. Mash until smooth.

Add carrots, peas, onion, garlic, ginger, Bob’s Red Mill Creamy Brown Rice Farina, spices, salt and cilantro to the lentil mixture and mix very well to combine.

Divide the mixture into 6 – 8 portions, about 1/3 – 1/2 cup of mixture for each patty. Shape each portion into 4-inch patties and coat in bread crumbs, if desired.

Place formed patties onto prepared baking sheet and bake for 17 – 20 minutes, flipping patties over after the first 10 minutes.

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