Black Bean Burgers

Recipe from doTERRA's recipe blog page.

Black Bean Burgers

Ingredients

2 garlic cloves
3 1/2 cups (2 cans) black beans, drained (I use fresh black beans that have been slow cooked)
¼ cup red bell pepper
½ cup yellow onion
2 drops Cilantro oil
2 drops Basil oil
1 egg replacer
1 1/2 cup GF bread crumbs
Salt and pepper to taste
I also added in 1/2 tsp Fresh Jax Grill Master spice blend** You could also use any


Method

Preheat in 350F oven.
Put yellow onion, garlic, red bell pepper, essential oils, egg replacer, bread crumbs, salt, pepper, and half of rinsed beans into food processor or blender until smooth.
Combine with remaining black beans and stir.
If mixture is too sticky, add more bread crumbs until it holds together.
Add in more salt or pepper as needed.
Divide into eight patties. I used a bit of GF flour on the outside to make the patties
Place patties on a baking tray (I used baking paper too) and bake for 10 minutes on either side.
Once done in the oven you can conitnue to cook to use or freeze.
When ready to use heat skillet/grill on medium heat with olive oil.
Heat patties roughly six minutes on each side.
Once burger is cooked, place on paper towel and allow to cool slightly before using.


** Fresh Jax Grill Master blend contains; Organic smoked black peppercorn, organic dill, organic onion, organic paprika, sea salt, organic coriander, organic thyme, organic garlic, organic fennel, organic rosemary.

Black Bean Hummus

Original recipe from My Recipes.

Black Bean Hummus

Ingredients

1/2 cup chopped fresh cilantro, divided (I used 2 drop of Cilantro Essential Oil)
2 tablespoons tahini (roasted sesame seed paste)
2 tablespoons water
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 tsp black pepper
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 garlic clove, peeled
1/2 small jalapeño pepper, seeded (I just used a sprinkle of Cayenne pepper)


Method

Place everything in a food processor and blend until smooth.
Serve with crackers, corn chips or vegetables.

Black Bean Brownies

Original recipe from Minimalist Baker. A hit with all the kids!

Black Bean Brownies

Ingredients

425 g can black beans, well rinsed and drained (I used fresh cooked beans around 1 3/4 cups)
2 large flax eggs (2 heaping Tbsp flaxseed meal + 6 Tbsp water)
3 Tbsp coconut oil, melted (or sub other oil of choice)
3/4 cup cocoa powder (I used carob powder because I was cooking them for my toddler)
1/4 tsp sea salt
1 tsp pure vanilla extract
Heaped 1/2 cup (105 g) organic cane sugar, finely ground. (I used coconut palm sugar)
1 1/2 tsp baking powder
Optional toppings: crush walnuts, pecans, or dairy-free semisweet chocolate chips (I used hazelnuts)


Method

Preheat oven to 350 degrees F (176 C).
Lightly grease a 12-slot standard size muffin pan (I used a silicon friand tray).
Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
Add remaining ingredients (besides walnuts or other toppings) and puree - about 3 minutes - scraping down sides as needed until smooth.
Spoon into muffin tray with room at the top for rising.
Sprinkle with crushed nuts or chocolate chips.
Bake for 25 minutes or until the tops are dry and the edges start to pull away from the sides.
Remove from oven and let cool for 30 minutes before removing from pan.
They will be tender, so remove gently with a fork.
The insides are meant to be fudgy.
Store in fridge or freezer.

Avocado Cilantro Hummus

It's nice to mix up your hummus a bit sometimes and this is an easy one because I normally always have these items on hand! doTERRA's Cilantro Essential Oil is one of the best food grade oils I've ever used - seriously indistinguishable from the real deal and I always have it...unlike fresh cilantro!

Avocado Cilantro Hummus

Ingredients

1 400g can chickpeas, drained and rinse (save your chickpea water (aquaflaba) for vegan meringue!)
1/8 cup water
2 tbsp canola oil
1 tbsp tahini
Juice of ½ lemon or lime
1 small garlic clove
1 ripe avocado
1/2 bunch cilantro (I used 2 drops of doTERRA Cilantro Essential Oil)
Salt & Pepper to taste


Method

Place all ingredients (using only a small amount of salt at this stage) in a bowl, or blender.
Blend together until smooth.
Taste and add further salt if required.
If the hummus is a little too stiff add extra water until it is at your preferred consistency.

Lavender Cupcakes with Royal Icing

These are a beautiful and delicately flavored cake perfect for gifts and fancy afternoon teas! Adapted from Nigella Lawson's recipe from Forever Summer.

Lavender Cupcakes with Royal Icing

Ingredients

for the cupcakes:
125g self-raising GF flour (Add 1 1/2 tsp baking powder if you only have regular GF flour)
125g very soft unsalted vegan butter
125g lavender sugar, sieved** (recipe below, I just added 2-3 drops of lavender essential oil)
2 egg replacers
pinch salt
few tablespoons non-dairy milk, more if needed

for icing;
1/4 cups aquafaba (chickpea water from a can - don't use fresh)
3 cups vegan confectioners'/icing sugar
1/4 tsp cream of tartar (if needed to thicken)
1 teaspoon lemon juice
A couple drops of food coloring if using
I also added 1 drop of lavender essential oil

Method

Cakes;
Preheat the oven to 200C/400F/gas mark 6 and line a 12-bun cupcake or muffin tin with paper cases.
Take butter and milk out of the fridge in time to make sure they're at room temperature.
Put all the ingredients for the cupcakes, except for the milk, into the bowl of a food processor, fitted with a double-bladed knife, and blitz till totally combined.
Process again, adding enough milk to make a batter with a smooth, flowing texture, then remove the blade and spoon and scrape the batter equally into the waiting cupcake cases.
Remember the cakes rise as they bake: there is enough mixture to fill each case adequately even if you panic when you first look at it.
Bake for about 20 minutes, by which time the sponge should be cooked through and springy to the touch.
Remove from the oven, leave for 5 minutes or so, then arrange the cupcakes in their paper cases on a wire rack to cool.
Let cool completely before icing.

Icing;
Combine the aquafaba and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes.
Whisk in the lemon juice and food coloring if using, this will thin out the icing.
Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.

** Note, I used two drops essential oil in the sugar to make lavender sugar because my essential oils are food grade. You can also use fresh/dried lavender place 1 Tbls lavender flowers to 2 cups sugar and blending in a food processor.