SWEET POTATO CHICKPEA BURGERS

2 small yams or sweet potatoes
1/3 cup chickpea flour
2 heaping tablespoons flax meal (or 1 egg) or omit
1/4 tsp salt
1 tsp cumin
1 tbsp Dijon mustard (optional)
1/4 cup fresh parsley, or 1 tbsp dried parsley (optional)
Dash pepper

1) Bake or steam sweet potatoes till tender. Remove skins, and scoop flesh into a food processor fitted with the S blade.
2) Add remaining ingredients to food processor and pulse to combine. Scrape the sides of the bowl down and process again, adding as much water as you need to make the mix smooth and uniform. Careful here! If you add even a tablespoon too much, you’ll end up with dough that’s too soft to form into patties. Add the water sloooowly.
3) Stop as soon as the mix is even, and shape it into two burgers. You can either
• bake the burgers at 375 for about twenty-five minutes, or
• Spray a pan with coconut oil or other allowable oil and grill them on each side till crispy and cooked through.

Makes about 2 servings
Nutrients Per Serving:
Calories: 355
Protein: 9 g
Carbohydrate: 51 g
Fat: 13 g
Fiber: 7 g
Sodium: 475 mg
Potassium: 1115 mg
Phosphorus: 167 mg

adapted from: www.choosingraw.com

YEAST FREE BREAD

Yeast Free Bread

Makes; 12 servings

Ingredients:
3 cups of whole grain flour (i.e. whole wheat, barley, rye, oat, kamut, etc)
Note: if using a non gluten flour such as rice, buckwheat or amaranth, corn or potato, they will not hold well unless mixed with gluten containing flours or a binding agent such as egg)
1 1/2 cup water
1 Tb baking powder
1 Tb oil
1/4-1/2 tsp salt

Instructions:
Mix liquids and dry ingredient separately, then combine and mix well
Place is a greased and floured 9 x 5 inch loaf pan and Bake 375 degree for 50-55 minutes
When knife comes out clean and top is light to medium brown bread is ready to cool on a rack. Let cool in span for at least 1/2 hour. Do not cut the bread until completely cooled.

Nutrient Analysis: per average slice

Calories 112
Protein 4 g
Carbohydrate: 22 g
Fat: 2 g
Fiber: 4 hg
Sodium: 2 mg
Potassium: 122 mg
Phosphorus: 104 mg