Baby Black Bean Burgers

Kula Baby is all about finger foods these days, so I'm doing my best to accommodate him. This is my latest rendition of black bean burgers. The last couple days he's wanted nothing but VEGGIE HOTCAKES. My new motto: make everything into a cake.

The recipe below won't end up looking like the photo above unless you get super duper fancy (and if you do, please come over to my house with your fancy self). I liked the photo though so you're stuck with it for now.

BABY BLACK BEAN BURGERS

1 1/4 cup black beans (I soaked beans over night and boiled for 50 minutes with a strip on kombu seaweed, but you can use canned beans if in a hurry)

1 egg

1/2 cup breadcrumbs

1/2 cup chopped red and orange bell peppers

1/4 cup chopped sweet onion

1 handful of cilantro chopped

1/8 tsp lemon zest

Spritz of lemon juice

1 clove garlic chopped

1/4 tsp cumin

1/8 tsp coriander

1/8 tsp salt

1/4 cup feta cheese (optional)

1/4 cup grapeseed oil (or another oil made for high heat cooking)

Reserve a little of the bean juice (from boiling them) or use a little water if black bean mixture is too thick

Directions:

Combine 1 cup of the black beans and egg in food processor until smooth. Add spices and breadcrumbs and pulse until combined. Add the rest of the ingredients (not the bean juice or water though). Pulse a few times until ingredients are mixed. If the mixture is too thick, add a little bean juice or water until the consistency is thick but not too thick or they will be dry. Stir in the extra cup of black beans with a wooden spoon so the beans stay whole.

Use your fingers and form mini burgers. In a skillet heat oil and cook the burgers for 3-4 minutes per side on medium heat.

Serve with ketchup (preferably organic and without corn syrup).

Variations: If your child likes things plain, simply combine the beans, eggs, spices, salt and breadcrumbs only. Combine until smooth.

Gluten-Free Coconut Banana Muffins

We are always trying out new gluten-free recipe experiments in this house. Creating homemade finger foods we can take on the road is always a plus, too. This recipe has both components, making it a Kula Baby favorite.

GF Coconut Banana Muffins contain flaxseeds, a great source of Omega-3 Fats and fiber. They also contain coconut oil, an ingredient associated with a long list of health benefits. Unrefined, natural coconut oil contains lauric acid, a healthy, medium-chained saturated fat (the only other abundant source of lauric acid is found in breast milk). In the body lauric acid is converted to monolaurin, an antiviral, antibacterial, and antimicrobial compound that helps to keep us healthy by destroying disease-causing organisms (including those associated with herpes, HIV, flu, measles, listeria, strep, H. pylori and more)! Coconut oil also protects against heart disease. It is important to choose high quality, unrefined, organic coconut oil. Unrefined coconut oil is odorless and tasteless.

Kula Baby and I like these muffins heated with a little organic butter or ghee melted on top.

GF Coconut Banana Muffins

2/3 cup gluten free flour mix (I use Bob's Red Mill or Pamela's GF Baking Mix)

1/4 cup grapeseed oil

2 tbsp ground flaxseeds (grind them immediately before baking for maximum health benefits)

1 large banana, cut into slices (the riper the better)

1 organic egg

1/8 cup maple syrup

2 tbsp unrefined coconut oil

Directions:

Pre-heat over to 350 degrees

Combine the coconut oil, grapeseed oil, and maple syrup. Add the egg and mix well. Add the sliced banana and either mash together with a fork, or electric mixer until smooth (a few lumps won't hurt anything though--depends on the texture your child prefers). Once the banana is well blended, stir in the flour and ground flaxseeds.

In a lined muffin pan, fill each cup 2/3 full. Bake for 25 minutes.

Variations: Add chopped walnuts for a fun twist.

Maple Flax Yogurt

Maple Flax Yogurt

1 cup Strauss organic whole milk plain yogurt

1 tbsp maple syrup

1-2 tbsp ground flaxseed (grind seeds immediately before serving for freshness)

1/2 cup cut of bananas and avocados

1/4 cup chopped walnuts (optional)

Mix ingredients together and serve.

This makes a wonderful breakfast or snack!