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Sunday

Black Bean and Avocado Burgers




2 cans of black beans, well drained
2 avocado, overripe
1/4 cup potato flakes (or GF oatmeal flour)
2 plum tomatoes
1 lime, de-seeded and peeled
1/8 cup cilantro leaves
1/4 teaspoon chili powder
salsa, optional
olive oil

In a food processor, or with a potato masher, mash all ingredients. The burger mixture should feel like traditional burger, not too dry not too wet -- if it sticking to your hands add a bit more potato flakes. If too dry add some salsa or another tomato. Mixture can be kept in the fridge for a few days.

Roll into balls about the size of baseballs and then flatten.

Follow one of the following two options:
Dredge them in more potato flakes. Fry in a bit olive oil until browned, about 5-8 minutes on each side.

or

Place on parchment paper on a cookie sheet and bake for 40 minutes. These burgers can be frozen for up to a month -- must be thawed in fridge over night.

Serve on a bun as a traditional burger or on its own with salsa, sour cream, cheese, mustard or more avocado!

Alcohol Free Red Sangria


Perfect for summer days! Experiment with your favorite fruit -- pineapple, apple, strawberry, blackberry, star fruit, etc.!

8oz black cherry juice concentrate
8oz blueberry juice concentrate
8oz cranberry juice concentrate
24 oz pear juice (mix/cocktail is ok)
16 oz lemonade or apple juice
2 packages mixed berry/fruit, frozen
1/2 pound seedless grapes, frozen

mix all the liquids in a pitcher then add frozen fruit, (except grapes) set in fridge until ready to serve, when ready to serve add frozen grapes in lieu of ice cubes



looking for a version containing alcohol? that one follows:
1 bottle red white (I like a sharp, full bodied chianti or table wine)
1 bottle white wine (I like a dry yet crisp pinot grigio or table wine)
2 oranges, fresh, squeezed, peeled, de-seeded (I like blood oranges)
1 lemon, fresh, squeezed, peeled, de-seeded
1 lime, fresh, squeezed, peeled, de-seeded
1/2 pound seedless grapes, frozen

mix wines, oranges, lemon, and lime. set in fridge. when ready to serve add frozen grapes in lieu of ice cubes.

Friday

Marinade and/or Barbeque Sauce

This is great on all meats and veggies!

Ingredients

1 cup tamari
1 cup extra-virgin olive oil
3/4 cup brown sugar (or 1/2 cup molasses)
1/2 cup Worcestershire sauce
1/2 cup apple cider vinegar
1/3 cup lemon juice
4 cloves garlic, minced
2 T mustard powder (or Dijon style mustard)
3/4 T black pepper
1/2 teaspoon cayenne pepper


Directions

Combine all ingredients.
Use as a marinade, marinade for minimum of 2 hours (in the fridge please!).



Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Monday

Apple Crisp -- or crisp with other such fruits

Ingredients

• 8 cups firm tart apples, sliced (or other fruits like plums, pears, peaches, etc.)
• 5 T. honey, warmed and liquefied (or sugar or agave)
• 2 T. lemon juice
• 2/3 cup flour, sifted
• 2 cups uncooked steel cut oats
• 1 cup brown sugar
• 1 t. salt
• 2 t. ground cinnamon (or to meet your taste, nutmeg, allspice, etc. would all do well)
• 2/3 cup butter, melted (or coconut oil)

Directions

Preheat oven to 375 degrees F.
In a bowl, combine fruit, honey, and lemon juice. Put mixture in a 9” x 12” glass baking pan. Set aside.
In another bowl, combine flour, oats, brown sugar, salt and cinnamon. Toss with melted butter until mixture resembles coarse crumbles.
Top apples with oat mixture.
Bake for 30 to 35 minutes, or until apples are tender.


Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Thursday

Coconut Cheesecake -- dairy free, soy free, gluten free

Ingredients
1 cup coconut flakes*
8 T of coconut oil*
1 1/2 cups water*
1 cup powdered sugar
cream from a 13 oz can of full fat, nothing else added, coconut milk
6 egg whites
1/4 teaspoon cram of tartar
1 cup almond meal
1 teaspoon coconut oil, melted


Pre-heat oven to 375 degrees F. Place water bath on lower shelf.
Mix together coconut flakes, coconut oil, and 1 1/2 cups water and let sit. *(or replace all three with pureed fresh coconut meat. -- the more you food process the coconut the smoother the final product will be.)
Whisk powdered sugar and coconut cream.
Whisk egg whites and cream of tartar to soft peaks. Mix into cream mixture.
Mix in coconut flake mixture.
Mix almond meal and 1 teaspoon coconut oil.
Press nut mixture into bottom of greased spring form pan.
Pour in coconut mixture.
Put filled spring form onto upper shelf.
Bake for 2 hours -- top will become golden brown, cover for less browning.


Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Italian Fig Cookies


INGREDIENTS

DOUGH
1 cup shortening
1 1/2 cups sugar (brown sugar will make it moister, so would a liquid sweetener like honey)
4 eggs - separated
1 T vanilla
1/8 t salt
4 cups gluten free all-purpose flour (or try equal parts almond flour, potato starch, sweet rice flour, teff flour, & quinoa flour)
4 teaspoons baking powder
1 cups full fat coconut milk (or if using milk, whole milk)

FILLING
4 pounds dried figs
1 pound raisins
2 teaspoons ground cinnamon
1/2 cup sugar (brown sugar makes it moister)
1 whole orange, with or without peel
1 small apple, without peel
1 1/2 cups chopped nuts
1/2 cup water or juice or liquor (optional)


DIRECTIONS

DOUGH
Cream sugar and shortening. Add egg yolks, vanilla and salt. Whisk egg whites until soft peaks. Blend in flour and baking powder by hand. Knead dough until smooth and workable. Blend in egg whites. Add milk to reach workable consistency. Not too sticky not to thick.

FILLING
Cut up figs, orange, and apple into small pieces. Food processes figs, raisins, orange, and apple. If the mixture is too dry, mix in up to 1/2 cup of water, but you most likely won’t need it. Add spices and chopped nuts to the ground fig mixture.

Preheat oven to 375o F
Press out 1/2 dough into parchment papered cookie/jelly roll sheet. Spread fig mixture on top. Press out 1/2 dough over mixture. Bake on greased cookie sheet for 15-20 minutes. Cut when cool.


Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.