For today’s meatless recipe, we thought we’d mix it up a bit with a fun breakfast idea. Of course, by the time you read this, breakfast will likely be a memory. Save it for next Monday or make these for a healthy on-the-go snack. We love the use of whole grain millet to add crunch and nutrition to these treats.

This recipe comes from Jasmine Jafferali, MPH, of Healthy Jasmine. Of herself, Jasmine writes, “I am a Lifestyle and Wellness Consultant specializing in gluten free/allergy free living as well as family and women’s health and fitness. My passion for health and well being stems from my own childhood.  While my love of cooking and baking from scratch came from my mom’s kitchen, I grew up drinking pop and hating veggies.  As a result, I was overweight and led an inactive lifestyle. It was my personal mission until I got involved in high school sports.  It is in my heart to raise my children to be healthy and happy. I want to help you do the same and to empower you to make realistic and healthy choices for you and your families.  You can find me at www.healthyjasmine.com.” 

Millet Sunbutter Breakfast Cookies

• 1/3 cup Maple Syrup
• 1/2 cup of Sunbutter
• 3 Tbsp Date Sugar
• 1 tsp Cinnamon
• 1 tsp Vanilla Powder
• 1-2.5 oz jar of Pureed Prunes (baby food prune puree)

Dry Ingredients:

• 1/4 cup of Bob’s Red Mill Tapioca Flour
• 1 cup of Quinoa Flakes
• 1/3 cup of uncooked Millet
• 3/4 cup of Chocolate Rice Cereal
• 1 tsp of Baking Soda

Preheat oven to 350°F. Mix and blend the wet ingredients.  Add baking soda and tapioca flour until well blended.  Slowly stir in quinoa flakes, millet and rice cereal with a wooden spoon until combined. Place by tablespoonfuls on an ungreased cookie sheet.

Bake at 350°F for 15-minutes.

Yields 18 cookies

We’ve been working on a special project this summer and it has sparked in us a new appreciation for some of our more unique grains, like amaranth. While I can’t tell you about our new project (expect to find out in early 2013), I can share some of the delightful recipes that we’ve tried. This fun use of amaranth may not make a whole meal unto itself, but it would be a great appetizer for a party or your next family gathering. Make it a meal by pairing with grilled eggplant, a Greek salad and warm pita bread. Alternately, you can take it back to amaranth’s South American roots with grilled sweet potatoes and this Mixed Green Salad with Grilled Scallions, Mango, and Cilantro-Lime Vinaigrette. These tasty little cakes are incredibly versatile!

Amaranth Cakes

Yield 15 servings

• 1 cup Organic Amaranth Grain
• 2 Tbsp diced Onion
• 1 Garlic clove, minced
• ½ tsp Sea Salt
• 1 ½ cup Vegetable Stock
• 1 Egg
• 2 Tbsp Gluten Free All Purpose Flour or flour of your choice
• 1 Tbsp chopped Basil
• Oil, to fry

Place amaranth, onion, garlic and stock in a saucepan.  Bring to a simmer, cover and reduce heat to low.  Let cook until all liquid is absorbed, about 40 minutes.

Transfer cooked amaranth to a bowl and let cool.

Once amaranth has cooled, add egg, flour and chopped basil.  Mix well.

Heat oil over medium-high heat about ¼-inch deep in a wide skillet.  Drop 2 Tbsp batter per serving into the hot oil.  Let cook until browned on one side, about 2 minutes, then turn to cook on other side.  Remove from oil and drain on paper towels.

Serve with tomato sauce or salsa. Or try this easy recipe for Tomato Jam.

Makes 15 servings.

Photo courtesy of Melanie from Nutritious Eats

There is something about fresh pesto that positively screams summer. Its fresh flavors and snappy scent seem to cool my soul on a hot summer evening (of which Oregon has had its share lately). Buckwheat cooks in about 20 minutes on the stove top, so not only does this dish refresh, it won’t have you slaving in the hot kitchen. To make this vegan or simply lighter in flavor, leave out the Parmesan. Fresh chopped tomatoes would be a great addition to this salad, in my opinion. Serve alongside some crusty French Bread and sliced veggies for a cool, easy summer meal.

If buckwheat groats are hard to come by, kasha would work well in this dish or try a different whole grain for a special twist—millet, wheat berries, quinoa—any of these would be delicious. That’s part of the magic of pesto, there are few foods that it does not enhance!  

Buckwheat Pesto Salad

•     1 cup Buckwheat Groats
•     2-1/2 cups Water
•     1/4 tsp Sea Salt
•     2 Tbsp Olive Oil
•     1 Tbsp Butter, softened
•     4 cloves Garlic, finely minced
•     1/2 cup chopped Walnuts
•     1 cup finely chopped fresh Parsley
•     2 tsp dried Basil
•     1 cup grated Parmesan Cheese
•     1/2 cup sliced Black Olives
•     1/2 cup Soy Bacon Bits (optional)

Directions

Step 1

Boil water with salt. Add groats, cover and simmer for 20 minutes. Remove from heat and leave pan covered for about 5 minutes, then fluff with fork.

Step 2

Mix butter, olive oil, garlic and walnuts together. Separately combine parsley, basil, cheese and olives. Add butter mixture to groats, then add the parsley mixture. Salt to taste. Toss and serve. Sprinkle soy bacon on top, if desired.

Makes 6 servings.

Sweet & Easy Vegan is my kind of cookbook. I’ve been eating a dairy-free, egg-free diet for years, and at the time when I first started out on my vegan adventure, I was sure that cheese would be the thing I missed the most. Not so! As it turned out, I found myself craving traditional desserts more than anything else. Luckily I quickly discovered that vegan treats can be just as delicious— especially homemade vegan treats. I’ve since spent many a day in my kitchen experimenting with making vegan versions of my favorite desserts and baked goods, which can be rewarding when it works (sweet success!), but frustrating when it doesn’t (what a waste of time and ingredients!). That’s why I love Sweet & Easy Vegan—author Robin Asbell has already done that work for you, so you can jump right in and bake delectable vegan treats with confidence. When our friends at Chronicle Books offered us a copy to review, we knew that we just had to do a giveaway so we could share this gem with you.

In the book, Asbell offers over 80 sweet vegan recipes including cookies, cakes, tarts, fruit desserts, muffins and more. The author has also written a thorough introduction that covers the basics of vegan baking, discusses the benefits of whole grain flours and natural sweeteners, and includes a glossary of vegan baking ingredients. Sidebars sprinkled throughout the book give helpful tips on topics such as whole wheat pie crusts, alternative flours, and fair trade chocolate.

All this knowledge makes Sweet & Easy Vegan a great book for someone who is new to vegan cooking, but the appeal isn’t limited to beginners, or even to vegans for that matter. Anyone with a sweet tooth will appreciate the recipes here, which range from classics like yellow cake to more unusual treats like Lemon Pine Nut Cookies, and from decadent desserts like Chocolate Layer Cake with Peanut Butter Frosting to lighter fare like Summer Fruits in Vanilla Syrup. And who wouldn’t love a book with an entire chapter devoted to “Sweet Breakfast Treats”?

We hope you’ll enjoy this cookbook as much as we do. To get your mouth watering, here is a sample recipe from Sweet & Easy Vegan.

Coconut, Almond and Chocolate Chip Cookies

There is something about the texture of coconut in a cookie; the way it stays moist and chewy is irresistible. The addition of chocolate and almonds makes for a triple temptation that will call to you from the cookie jar.

Makes about 8 big cookies

INGREDIENTS

• 2 tbsp nondairy milk, plus more as needed
• 1 tbsp ground flaxseeds
• ½ cup/60 g unbleached all-purpose flour
• ½ cup/65 g whole-wheat pastry flour
• 1 tbsp nutritional yeast (optional)
• ½ tsp baking soda
• ¼  tsp salt
• ½ cup/120 ml canola oil
• ½ cup/100 g granular palm sugar, palm sugar paste, or Sucanat
• ½ tsp almond extract
• 1 cup/90 g unsweetened shredded dried coconut
• ½ cup/55 g sliced almonds
• ½ cup/85 g vegan chocolate chip

METHOD

Preheat the oven to 375°F/190°C/gas 5.

In a cup or small bowl, whisk the 2 tbsp nondairy milk and the flaxseeds together and let stand for 5 minutes.

In a large bowl, combine both flours, the nutritional yeast (if using), baking soda, and salt and whisk until well mixed.

In a food processor, combine the canola oil and sugar and process until smooth. Add the almond extract and pulse to combine. Add the flaxseed mixture and process until thoroughly combined. Pour into the flour mixture and stir until just combined. Fold in the coconut, almonds and chocolate chips. If the dough is too crumbly to hold together, knead in up to 2 tbsp more nondairy milk.

Scoop a ¼ cup/60-ml portion of dough (oiling the measuring cup makes it easier to remove the dough) and form it into a ball. Place the balls on an ungreased baking sheet, leaving about 2 in/5 cm of space between them. Using wet palms, flatten slightly to a thickness of just over ½ in/12mm.

Bake for about 16 minutes, until the cookies are quite golden around the edges, rotating the pan halfway through the baking time.

Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Stored in an airtight container at room temperature, the cookies will keep for about 1 week.

Would you like to win a copy of Sweet & Easy Vegan? To enter the contest, comment on this post and tell us who you would bake treats for if you win this cookbook. Would you make vegan sweets for your kids, your friends, your sweetheart—or maybe just for yourself? To help you get started with these yummy recipes, we’ll also send the winner a bag of Bob’s Red Mill Whole Wheat Pastry Flour, a package of Sliced Almonds, and a package of Shredded Coconut.  We’ll pick a winner from those of you who enter by 11:59 pm on 8/23. Good luck!

Robin Asbell, chef and author of Big Vegan and Sweet & Easy Vegan, will be teaching a class next month at the Bob’s Red Mill Cooking School in Milwaukie, Oregon! Get details on the class, “Healthy Baking with Robin Asbell,” and registration information here.

Teff is the smallest grain (technically a seed) in the world with origins in Ethiopia. Teff packs a nutritional punch with a high proportion of dietary fiber and iron and has an earthy flavor that can be savory or sweet. We have several delicious recipes for teff that include porridge, cookies and breads. Teff is the main ingredient in the traditional Ethiopian flat bread, Injera.

Jalapeño Teff [Fillets] are a fun way to try teff in your kitchen. They’re simple, take relatively little time to prepare and are a perfect Meatless Mondays solution. The recipe suggests topping with provolone and tomato sauce, but I think these would be great served with sharp cheddar or queso fresco, fresh cilantro, avocado, salsa and crema. Add a few fried eggs for a really decadent meal. I guess it’s the use of jalapeño that makes me veer towards the Mexican flavors, but you could probably dress this up with almost anything and you’d have a delicious meal. Enjoy!

Jalapeño Teff

•     3 Tbsp Unsalted Butter
•     1 clove Garlic, minced or pressed
•     3 Shallots diced
•     1 Small Onion, diced
•     1 Jalapeño Chili broiled, steamed, peeled, seeded and diced
•     1 tsp Red Pepper Flakes
•     1/4 tsp Cumin, ground
•     1/4 tsp Salt
•     1/8 tsp Pepper
•     3 cups Vegetable Broth
•     1 cup Whole Grain Teff

Directions

1. Heat 1 Tbsp Butter in a 2-quart pot. Reserve remaining butter. Briefly saute garlic, shallots, onion and jalapeño. Add pepper flakes, cumin, salt and pepper and saute an additional minute.

2. Add broth and bring to a boil. Add teff, return to boil, reduce heat, cover and simmer for 15 minutes or until the liquid is absorbed. Stir one or two times the last 5 minutes of cooking.

3. Rinse an 8″ x 8″ pan in cold water. Spoon teff mixture into pan and set aside for an hour or until cool.

4. Slice teff into fillets 3/4″ thick and 4″ long. Heat remaining 2 Tbsp butter in skillet. Over medium heat, pan fry teff fillets until golden on each side. Makes 6 servings.

Variations: Fry fillets on one side, turn and top with slices of provolone or dunlop cheese. Serve with tomato sauce.

I am frequently asked about what I eat on a daily basis to attain the nutritional values needed to sustain not only a healthy but very active lifestyle. Nutritional considerations for a vegan athlete include getting enough of they key nutrients of omega 3′s, iron, zinc, calcium, vitamin D and B12. Foods high in these nutritional values include fruits, vegetables, whole grains, seeds, nuts and beans. Some nutrients such as B12 must be supplemented or eaten in fortified foods. (try Bob’s Red Mill Nutritional Yeast!)

Many people have continued to ask me about getting enough protein which has lead me to do some research on the subject. Each scientific journal article and report I have read suggests that that athletes in general do not require more protein than non active persons whether vegan or not. The recommendation for athletes and the general public is to have 12-15% of your daily calories be from protein-adjusting calories (and therefore protein) based on physical activity.

Based on my personal stats, a 50kg athlete (110lbs) eating 12% of my calories (kcal/d) as protein would look like this, (using calculating methods based on the Food and Nutrition Board) Based on 2500 calories per day (.12 x 2500kcal/4kcal per gram of protein=75g of protein) The RDA recommends 40-50g/d as a general guideline for the average sedentary-normally active person of my size.

Here is a sample of what I might eat in an average work/training day. I have estimated protein content for each meal based on the brands that I use. My diet varies slightly on race days or longer or harder training days when I add extra calories before racing and often have a recovery smoothie with protein right after a race.

You can see how easy it is to actually get plenty and possibly too much protein in your diet if you are not mindful of your calorie intake and expenditure.

BREAKFAST: 18-25g protein

• 1/4-1/2 cup cooked Bob’s Red Mill Rolled or Steel Cut Oats (7-14g protein)
• 1/4 cup Dried Fruit and Seeds (6g protein) optional
• 1/2 cup Soy or Rice Milk (4.5g protein) optional
• 1 Banana (1g protein)

OR

A smoothie with:

• 1 cup Rice or Soy Milk (4-9g protein)
• 1 cup Water or Coconut Water
• 2 cups (or 3-4) stalks of Kale or Spinach (5g protein)
• 1 Banana (1g protein)
• 1 cup of frozen Fruit (2g protein)
• 1-2 Tbsp Bob’s Red Mill Flaxseed Meal and/or Hemp Protein (3-6g protein)

MID MORNING SNACK:

I have a juicer now and I love that I can make a nutrient packed mid morning snack in a liquid. Here are my 2 favorites:

• 1 large Cucumber (peeled if not organic-always wash your veggies regardless!)
• Large fistful of Kale or Spinach
• 4 stalks Celery
• 1 to 2 big Broccoli Stems
• 1 Pear or Green Apple
• 1 inch of Ginger (or less), peeled

OR

• 2 Apples
• 4-6 Carrots
• 1 inch of Ginger, peeled

LUNCH: (27-45g protein)

• 2-3 cups mixed Greens or Spinach salad with: (2-4g protein)
• 1/2 Avocado (1.5g protein)
• 1/2 cup chopped Carrots (1g protein)
• 1/4-1/2 block of sauteed Tofu (pan seared with a little olive oil and spices) or 1/2 package of Seitan (13-22g protein)
• 1/4-1/2 cup Quinoa (6-12g protein)
• 2-3 Tbsp of Seeds or Nuts (3-4g protein) optional

SNACK: 8-12g protein this is usually a post workout snack for me!

• 1 slice whole grain or sprouted Bread (or toast) (6-8g protein)
• 2 Tbsp Hummus (2-4g protein)
• Tomato or Apple slices
• Salt and Pepper to taste

DINNER: 26-50g protein

• 1 cup steamed Broccoli, Kale, Chard, Brussels Sprouts or Collard Greens (generally something bright green) (4g protein)
• 1/2 cup Bob’s Red Mill Short or Long Grain Brown Rice or Buckwheat Groats, Wild Rice or another grain mixed with: (6-12g protein)
• 1/2 cup crispy Chickpeas (7g protein)
• 1/2 chopped Onion
• 1/2 chopped Apple
• 1/4 cup Seeds or Nuts (4-6g protein) optional
• 1/2 of a roasted Delicata or Acorn Squash (2g protein)
• 2-3 Tbsp Bob’s Red Mill Nutritional yeast (3-4g protein) LOTS of B12!

DESSERT:

• Apple slices with Cinnamon

OR

• 2 homemade Raw Oat Balls (recipe makes at least 12):
• 1/4 cup chopped Dates
• 1/4 cup dried Coconut
• 1-2 cups Rolled Oats
• 1/4 cup Brown Rice Syrup
• 1/4-1/2 cup Sunbutter or Peanut Butter (or other favorite nut butter)
• 2 Tbsp Chia Seeds
• 1/4 dried Cranberries

Mix together and roll into small golf ball sized balls.

As you can see, my daily totals of protein would vary from about 79-126g protein/d. The most important part of fueling a vegan athletic lifestyle is to make sure you are eating a micro-nutrient rich diet including whole plant foods such as fruits, vegetables, whole grains, seeds, nuts, beans and avoid processed foods.

We’ve been having a little love affair around here with Amaranth lately. Maybe it’s because, while we love our quinoa, we’ve been wanting to break out of the box and get creative with some of our other unique grains. Of the grains we offer, amaranth is one that we don’t highlight very often. It’s a wonderful, highly nutritious grain with origins in South America and a very earthy flavor. It makes a great addition to soups and works really well when used to make polenta, as this dish demonstrates. This recipe uses corn grits in addition to amaranth, but we have another variation from Lorna Sass using amaranth on its own. See her recipe for Amaranth Polenta with Wild Mushrooms here.

I’m sorry that I don’t have a photo for this recipe to tempt your visual sense, but trust us, it’s wonderful. This recipe is a stand alone meal, although I would add in a green salad to balance the whole meal. Enjoy!

If you don’t have amaranth handy, look for it at your local natural foods store. They may even have it in the bulk section so you can try just a little to see if you enjoy it as much as we do.

Aztec Amaranth Polenta with Red Bean, Corn and Chile Ragout

This recipe is vegan (without the addition of queso fresco and crema) and easily made gluten free by using our Gluten Free Corn Grits.

Polenta

•     1/2 cup Organic Amaranth Grain
•     1/2 cup Corn Grits/Polenta
•     3 cups Vegetable Stock
•     1/2 tsp Sea Salt

Ragout

•     1 cup Onion, sliced in strips
•     1 large Red Bell Pepper, sliced in strips
•     1 large Poblano Pepper, chopped
•     1 cup Sweet Corn
•     2 Tbsp Canola Oil
•     2 cloves Garlic, chopped
•     1-1/2 cups cooked Kidney Beans
•     14 oz Tomato Puree (preferably fire-roasted)
•     1 tsp Oregano, dried
•     1/2 tsp Sea Salt
•     1/2 cup fresh Cilantro

Directions

Prepare an 8-inch square baking pan by lightly rubbing it with olive oil. In a 2-quart saucepan, bring the vegetable stock, polenta, amaranth and salt to a simmer. Reduce heat to low and stir the mixture often until thick, about 20 minutes. Scrape the cooked grain into the prepared pan and smooth the top. Chill.

Prepare the vegetables and reserve. Heat a large sauté pan over medium-high heat and add oil, then add onions, peppers and corn and cook, stirring. When onions are tender, add garlic and stir for 1 minute. Add tomato puree, kidney beans and oregano and simmer until thick. Stir in salt and cilantro. Take off heat and keep warm; adjust seasonings.

Preheat broiler. Oil a baking sheet. Run a paring knife around the polenta in the pan and loosen it, then flip out onto the baking sheet. Slice the polenta into four squares, and then cut each into two triangles. Move the pieces so they are not touching. Lightly oil the tops of the polenta pieces and broil them 6 inches from the heat. Watch them carefully, and turn when the tops are golden and crisp. When the polenta is hot and crispy on the edges, serve with ragout. Top each serving with crumbled queso fresco or a dollop of crema if desired.  Makes 8 servings.

When the weather gets hot in Portland this time of year, one of my go-to meals is mezze. If you’re not familiar with mezze, it’s a combination of Mediterranean or Middle Eastern foods that can be served before a big meal or, in my case, in lieu of a traditional meal. Typical foods include hummus, pita bread, falafel, Babaghanoush, tabbouleh, feta, tomatoes, and olives to name just a few. I usually include hummus, pita bread, falafel, cucumbers, tomatoes, feta, Tzatziki and olives. I put out a big spread and we just eat until we’re full. It’s beautiful because most of these things take no preparation and keep you from slaving over a hot stove. We have some great recipes for a few of these items on our site and we’ve included an easy-peasy hummus recipe below. Find more ideas for what to serve in your mezza here.

• Falafel
• Pita Bread
• Tzatziki
• Babaghanoush
• Tabbouleh

Hummus

•     4 cups canned or cooked Garbanzo Beans
•     1 cup Tahini
•     4 Lemons, juiced
•     4 cloves Garlic, mashed
•     4 tsp Cumin
•     1 cup Olive Oil
•     1/2 tsp Sea Salt

Directions

In a food processor, add the garbanzo beans, tahini, lemon juice, garlic and cumin. Process to combine well. Slowly drizzle the olive oil into the food processor, making the mixture creamy. Add the salt. If you would like the hummus creamier add more olive oil, reserved bean liquid, or water a tablespoon at a time while the food processor is running. Makes approximately 4 cups.

An easy to make, versatile veggie burger, this recipe case easily be adapted to use a different kind of bean if Adzuki beans are hard to come by. We love this recipe because it contains barley, a nutritional powerhouse. Barley doesn’t get enough credit, in our opinion, in the culinary world. I guess it’s probably due to the fact that almost all barley on menus is pearled barley. Unlike pearled barley, whole barley is packed with fiber and nutrition. While oats are known for being a good source of fiber, whole barley actually contains more fiber. Oats contain 5 grams of dietary fiber per 1/2 cup, while barley contains a whopping 16 grams per 1/2 cup. Barley has a great, nutty flavor that makes these burgers really shine.

Not a big fan of frying? Do what I do at home and form these into patties on a greased cookie sheet and bake at 400°F for 15-20 minutes a side. It takes longer, but it’s a bit healthier. Bonus! Once these burgers have been cooked, freeze the leftovers they’ll hold their own quite well on a grill.

Bean and Barley Burgers

•     1/2 tsp Garlic Powder
•     2 cups cooked Adzuki Beans
•     1/2 cup Wheat Germ
•     1 Tb. Olive Oil
•     1/2 cup Onion, chopped
•     3 cloves Garlic, minced
•     1 tsp Sea Salt
•     1/2 tsp Sage
•     1/2 tsp Celery Seed, ground
•     2 cups cooked Whole Hull-Less Barley

Directions

Cook beans and barley as directed until soft, then mash beans and barley together. Fry onion and garlic in oil until golden. Add to bean/barley mixture along with spices and wheat germ and stir to combine. Form into 4” patties and fry on medium heat until brown on both sides. Makes about 8 burgers.

This fun recipe comes from Jennifer Daskevich, a 2011 Spar for the Spurtle contender. I thought it sounded like just the thing for Meatless Mondays and a great reminder of how good savory oats can be. Obviously, for Meatless Mondays, you’ll want to skip the shrimp. I left that option here, in case you want to try that another night!  Watch the video to learn a little more about this dish and enjoy!

Oat Corn Cake Canapes with Chipotle Two Ways

Oat Cakes

• 1 cup Steel Cut Oats
• 3 cups Water
• 1/2 tsp Kosher Salt
• 3 Tbsp Grape Seed Oil + additional as needed
• 3 Shallots, minced
• 1/2 tsp Kosher or Sea Salt
• 1/4 tsp fresh ground Pepper
• 2 ears of fresh Corn – kernels cut off (frozen will work, too)
• 1/2 cup White Rice Flour + additional for coating cakes
• Water as needed to form patties
• 2 Tbsp chopped Cilantro
• 2 Tbsp chopped Chives + 12 larger pieces

Chipotle Raspberry Sauce*

• 1 cup fresh Raspberries
• 1/4 cup Sugar
• 1 Chipotle in Adobo Sauce + 1 teaspoon Adobo
• 1/4 cup Water
• Chipotle Mayo
• 1/2 cup Mayonnaise
• 1 Chipotle in Adobo minced (or more if you like it spicy)

Shrimp

• 2 Tbsp Grape Seed Oil
• 1/4 lb small to medium Shrimp (about 12 pieces)
• 1/2 tsp Sugar
• 1/2 tsp Salt
• 1/4 tsp fresh ground Pepper

Directions

Oat Cakes

Step 1

Bring water to a boil and add oats. Cover and cook for 12 minutes, stirring occasionally with a spurtle. Remove from heat and put into a medium sized bowl.

Step 2

Heat 1 Tbsp oil in a large pan. Add shallots and saute for about five minutes to soften. Add garlic and stir until fragrant – about 1 minute. Add corn and cook briefly to meld to flavors.

Step 3

Combine oats with the corn mixture and 1/2 cup rice flour. Taste and salt and pepper as needed. Wet hands and form mixture into small fifty cent size patties — add water one tablespoon at a time as needed to form patties.

Step 4

Coat patties in rice flour and shake off excess flour. Heat 2 Tbsp oil in pan and fry cakes until golden brown on both sides — 2 -3 minutes a side.

Step 5

For assembly: On half of oat corn cakes place a dollop of raspberry chipotle sauce and garnish with chopped cilantro.

On other half of oat corn cakes place a dollop of chipotle mayo, a shrimp and garnish with chopped chives and a larger piece of chive.

Makes 24 cakes.

Chipotle Raspberry Sauce*

While oats are cooking, combine chipotle, raspberries, sugar and water in a saucepan and mash together. Simmer for about 7 minutes.

Chipotle Mayo

Mix well to combine.

Shrimp

Toss shrimp in sugar, salt and pepper. Heat 2 Tbsp oil in a pan. Fry briefly for about 90 seconds a side.

Notes

*You’ll have left over but it is delicious!!
**Use our Gluten Free Steel Cut Oats to make the recipe Celiac friendly.
***The Chipotle Raspberry preparation is Vegan.