I packed a picnic lunch for the flea market today as a thank you to the other two ladies who drove their vehicles with maximum cargo space for our goods. I tried a new dessert, inspired by a trip to the Asian market where I saw lots of desserts made with adzuki and mung beans. I tweaked this slightly from the original recipe and was happy with the results.
Makes 9-12 bars
2 c. rolled oats
2 T. chia seeds
5 T. sorghum syrup
2 T. coconut oil, melted
pinch of salt
2 T. sesame seeds
1 1/4 c. red bean jam (see recipe below)
Preheat oven to 350 degrees F. Line 8X8 pan with parchment paper. In medium bowl mix together oats, chia seeds, sorghum, coconut oil, and salt. Press 2/3rds of mixture into prepared ban. Let pan sit in fridge to allow base to firm up for 10 minutes. Spread red bean jam in smooth layer on top of base. Add sesame seeds to remaining oat mixture. Evenly distribute oat mixture on top of red bean jam. Bake for 25 minutes. Allow to cool in fridge before cutting into bars.
Homemade Red Bean "Jam"
Makes 1 1/4 c.
1/2 c. water
1/4 c. honey
1/4 c. ground coconut
1/2 t. salt
Place all ingredients in a food processor and process until smooth.
I've been on a real sunchoke (jerusalem artichoke) kick lately. I mentioned sunchoke chips in my last post. I ground some of them coarsely and added them to a gluten-free cashew butter cookie that also contained ground cornflakes. And mid-week I used that same cornflake/sunchoke crumb combo to bread some falafel.
My Favorite Falafel
2 c. dry chickpeas soaked overnight and cooked until tender
1/4 c. lemon juice
1 shallot or 1/2 small onion, finely diced
1/2 t. ground cumin
1/2 t. red pepper flakes
3 garlic cloves, minced
2 t. salt
3 T. freshly chopped parsley
1 1/2 c. cornflake/sunchoke crumbs
1/4 c. canola oil
In a food processor, process the chickpeas, lemon juice, and 1/4 c. water until almost smooth. Transfer to a large bowl and add shallot/onion, cumin, red pepper flakes, 2/3 of the garlic, 1 t. of the salt, 2 T. of the parsley, and 1/2 c. of the cornflake/sunchoke crumbs and mix well. Roll into 16 balls (about 2 inches in diameter) and flatten slightly to form patties. Place the remaining cornflake/sunchoke crumbs in a bowl or dish. Dip falafel patties in the crumbs, coating evenly.
Optional dip: In a medium bowl, combine yogurt and pepper with remaining garlic, salt, and parsley. Mix well. Cover and set aside.
Heat half the oil in a large skillet over medium heat. Place 8 of the chickpea patties in the pan and cook until golden brown, about 2 min. per side. Drain on paper towels. Add the remaining oil, if necessary, and cook the remaining patties. Drain. Alternatively, bake at 350 degrees F until golden brown, about 15-20 min. Serve with the yogurt dip, if desired.