Stephanie's Yam Power Snacks
They keep about 1 week in an air tight container in the cupboard.
They seem to freeze quite well also.
4 cups yam – peeled and baked soft
1 ½ cup quinoa flakes
½ cup uncooked quinoa (puffed/toasted)
1 cup sunflower seeds chopped – the coffee grinder works pretty well
1 cup chopped walnuts
4 tbls maple syrup
20 drops stevia –(I like the drops much better than the powder)
4 tbls coconut cream
Directions
1. Peel and Bake the yams.
2. Beat the yams until smooth.
3. Add stevia to maple syrup.
4. Beat maple syrup and stevia into the yams.
5. Beat in coconut cream.
6. Puffing the quinoa is kind of like making pop corn, except no oil and it can burn quite easily. Use a fairly hot non-stick pan. Shake the quinoa in the pan. Some of them will pop. They don’t go very high and mostly stay in the pan.. Continue until the quinoa is lightly toasted.
7. Stir the quinoa flakes and toasted quinoa into the yam mixture. At this point you can let it sit for awhile if you like. I do, it seems to make it a little less gooey.
8. Stir in the seeds and nuts.
9. It is pretty gooey so the less you work it in your hand the better. Form into ¾” balls. You don’t have to shape them much, you are going to squish them down anyway. Place on cookie sheet lined with parchment and flatten to around ¼ inch thick. This made around 60 “cookies”. You can put them close together as they don’t melt and spread out.
10. Bake them in 375 degree oven for 22-24 mins. I decided they were done when they lifted off the paper easily and were a little caramelized on the bottom. They turn a darker orange but don’t really brown.
They will be soft and chewy. YUM YAM...
Mushroom Pecan Burgers
Cooking/Prep time: 2 hours
Ingredients
Olive oil or coconut oil 2 tbsp
Red onion, diced 1 med
Salt 1 tsp
Garlic, minced 4 cloves
Thyme leaves 2 tbsp
Chili flakes 1 tsp
White Button Mushrooms, sliced 6 cups
Balsamic vinegar 2 tbsp
Brown Rice, cooked 1 1/2 cups
Carrot, grated 1 1/2 cups
pecans, roasted, finely ground 1 cup
oats 2 cups
Pepper 1 tsp
Soy Sauce 2 tbsp
Polenta 1 tube
Directions
1. In a large skillet, heat oil over medium heat, saute onions.
2. Turn up heat, add garlic, mushrooms, salt, thyme and chili flakes. Stir until pan begins to dry out.
3. Deglaze pan with balsamic vinegar.
4. Let liquid evaporate, put into large bowl and let cool.
5. Add rice and carrot to mushrooms.
6. Pulse in processor until well combined but still coarse.
7. Add remaining ingredients, mix well and season to taste.
8. Refrigerate 1 hr or overnight.
9. Shape into patties and fry in pan.
10.In separate frying pan heat oil and cook 1 inch slices of polenta until brown on both sides.
11.Serve mushroom patties open faced on polenta.
12.Optional: Saute white onion and place on top of polenta with mayo and horse-radish.
Makes 10-12 Burgers