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Celiac.com 04/05/2016 - These fresh-tasting burgers make an easy weeknight meal. No buns here; you can serve these wrapped in romaine or Bibb lettuce leaves and eat them with your hands. Make sure your millet isn't too dry or the burgers won't stick together! Serves 6 Ingredients: 1 cup millet ½ teaspoon sea salt, plus a pinch for cooking millet 1 tablespoon ground flax seeds 3 tablespoons water 1 large carrot, peeled and grated 4 scallions, thinly sliced 1 handful fresh basil leaves, finely chopped 2 tablespoons freshly squeezed lemon juice 2 ½ teaspoons freshly grated lemon zest ½ teaspoon freshly ground black pepper 3 tablespoons coconut oil 6 large romaine or Bibb lettuce leaves 1 recipe Mango Salsa, for serving Large drizzle Cumin Cashew Cream Sauce, for serving Directions: Cook the millet with a pinch of salt. Set aside to cool. Combine the flax seeds and water in a small bowl; set aside for 10 minutes until the mixture forms a gel, then mix well. While the millet is cooking, combine the carrots, scallions, basil, lemon juice, lemon zest, salt, and pepper in a large bowl. Once the millet is cool, add it to the bowl with the flax seed mixture and mix well. Using your hands, shape the mixture into six burgers. In a large skillet, heat the oil over medium heat. Place the burgers in the pan and cook until golden brown, 7 to 8 minutes on each side. Serve warm wrapped in lettuce leaves with a dollop of Mango Salsa and a drizzle of Cumin Cashew Cream Sauce on top. Uncooked burgers will keep for up to 4 days in the refrigerator or 1 month in the freezer, stored between pieces of parchment paper in a sealed container. Mango Salsa Makes 1 ½ cups Ingredients: 1 ripe mango, peeled, pitted, and finely diced 1 medium English cucumber, finely diced 3 tablespoons finely diced red onion 3 teaspoons finely chopped fresh cilantro 2 teaspoons freshly squeezed lime juice Sea salt and freshly ground black pepper, to taste Directions: Combine all of the ingredients in a large bowl; toss to combine, and serve. Add more red onion, if desired, for a spicier salsa. Serve immediately. Cumin Cashew Cream Sauce Makes 1 ½ cups Ingredients: 1 cup raw cashews ¾ cup water ¼ cup freshly squeezed lemon juice ½ teaspoon ground cumin ¼ teaspoon sea salt Directions: Combine all of the ingredients in a blender and blend until smooth. Serve chilled or at room temperature. Store leftover sauce in a sealed container in the refrigerator for up to 5 days. Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Author/Recipe photo © LAUREN VOLO.
Celiac.com 11/11/2011 - Once again, Thanksgiving looms, as does the specter of pulling off a smooth, tasty, gluten-free dinner on the big day. To help make that goal an easy reality, celiac.com once again offers up a heaping of gluten-free information and recipes to help make your gluten-free Thanksgiving celebrations a smashing success! For those cooking a gluten-free turkey dinner at home, these helpful tips will make your work easier: First,be certain to start with a 100% gluten-free turkey for your gluten-freeholiday dinner. Gluten? In my turkey? Yes! Many brands use gluten whenprocessing their turkeys. Don't assume your turkey is gluten-free. Besure to check the ingredients list. Celiac.com offers a fairlycomprehensive list of safe gluten-free foods and ingredients, along with gluten-free shopping guides to make gluten-free shopping easier. Next,be certain to serve only gluten-free stuffing! Accept no substitute.Don't risk putting gluten-based stuffing in your turkey. Instead,astonish and satisfy all of your guests by preparing celiac.com'sdelicious Best Gluten-free Holiday Stuffing Recipe. Lastly,prepare a simple, delicious gluten-free gravy using Celiac.com'sThanksgiving Holiday Gluten-Free Turkey Gravy recipe, or your favoritegluten-free gravy mix. Thicken homemade gravy with either corn starch orarrowroot flour. Be careful: Many bouillon cubes contain wheat or gluten, so make sure to use only gluten-free bouillon cubes. Make easy, tasty gluten-free side dishes using Celiac.com's extensive listing of gluten-free recipes.Order gluten-free baking ingredients and other hard-to-find items like prepared gluten-free pies ahead of time for convenience—this will allow you to spend more time with friends and family rather than spending all of your time in the kitchen! Many excellent prepared gluten-free products can now be ordered and delivered directly to your door from places like the Gluten-Free Mall, and your purchases there actually directly support Celiac.com. Gluten-free Thanksgiving Recipes: Our Great Brined Turkey recipe offers a fabulous way to prepare your gluten-free turkey that will leave your guests quizzing you about your secrets to such a moist, savory bird. Spiced Pumpkin Soup makes a delightful holiday treat for yourself, your family, or your guests. Gluten-free Stuffing is a holiday staple that keeps them coming back for more. Gluten-free Gravy is the perfect topping to your delicious stuffing. If you don't want to prepare your own, be sure to use a gluten-free gravy mix. Meanwhile, our recipe for Red Pepper Pumpkin Seeds is sure to delight, and makes a great addition to the holiday snack bowl. In addition to our ever-popular recipe for Gluten-free Pumpkin Pie, we offer this delicious variation: Ginger Crust Pumpkin Pie: In anticipation of the next two months worth of feasting, I’ve been tinkering with this Thanksgiving classic. The crust is perfectly spiced and also goes well with sweet potato pies. A dollop of fresh whipped cream and you’re good to go. Coconut flakes also make a tasty topping.Ingredients: Crust 1 ½ cups gluten-free gingersnaps ½ cup walnuts 3 tablespoons light brown sugar ¼ teaspoon ground nutmeg 4 tablespoons melted butter Filling 1 ¼ cup canned pumpkin ½ cup sweetened condensed milk 1 teaspoon each ground ginger, cloves, and cinnamon ½ teaspoon salt ½ cup sugar ¼ teaspoon vanilla extract 2 eggs, lightly beaten Directions: Preheat oven to 350 degrees F and lightly butter a 9-inch pie dish. For the crust, combine cookies, walnuts, brown sugar, and nutmeg in a food processor and grind to a powder. Slowly add melted butter and pulse until mixture forms clumps. Spread evenly over the pie dish press down until tightly packed. Set aside. In the bowl of a mixer, combine pumpkin and condensed milk. Add sugar and salt and beat until well-combined. Add eggs, then vanilla and spices. Pour filling into the unbaked pie crust and bake for 40-50 minutes, or until center is set. Cool on a wire rack before serving.
This recipe comes to us from F. Winslow. Ingredients: 1-1/3 cup warm water 1 teaspoon apple cider vinegar 2 teaspoons yeast 2 teaspoons Authentic Foods Dough Enhancer 2 teaspoons sugar 2 eggs ¼ cup olive oil ½ teaspoon salt 3 ½ cups Glutano Flour Mix ½ cup Authentic Foods White Bread Mix Directions: Combine ingredients 1-6 and whisk thoroughly - youre done when it foams up. Combine Glutano Flour Mix and Authentic Foods White Bread Mix in a bowl. Place all wet ingredients (add the salt ) in bread machine and mix thoroughly. Start bread machine and add flour mix. Add flour as needed so that dough is firm enough NOT to fall back into the space created by the bread machine paddle. For a hearty, herb/olive loaf, mix in: 2 teaspoon dry thyme 1/8 teaspoon savory 15 pitted, quartered, Kalamata olives ¼ cup grated parmeggiano cheese Set bread machine for: 20 minutes knead 1 70 minutes rise 3 65 minutes bake 2 lb loaf Dark Crust