I am reigning in food portions, not snacking and choosing a more healthy approach. Since Covid began the number of TV ads promoting their version of the perfect diet seems to increase by the week. I feel I can do this on my own if I use the focus Russ and I lived by.... everything in moderation.
This week I made a favorite recipe, one I have been making for years... Beancakes. I originally got the recipe off the back of a refried bean can. Over the years I have used this as well as one I created when I didn't have these exact ingredients.
The above recipe is version one.
This is an alternative I use whole beans.
GLUTEN FREE BLACK BEAN CAKES
- Blend together:
- 1 can of black beans, drained
- 2 TBL bacon fat or canola oil
- Mix in with the above:
- 1/2 cup chopped tomatoes
- 1 egg white
- 1/2 cup cooked rice
- 1/2 cup chopped tomatoes
- Mix the following together and add to bean mix
- 1 cup GF flour
- 2 tsp. xanthem gun
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 1 cup GF flour
- Mix in:
- 1/4 cup water
- 1/4 cup tomato juice (or broth if you don't have the juice)
- 1/4 cup water
- Once all mixed, cook cakes in a fry pan til dry edges appear, about 2 minutes a side.
For both recipes I cook, cool and stack between waxed paper. This way I can freeze them and only take out what I plan on using. You can also try no rice and a whole egg. Or change the beans... it is all open to your pantry contents!
Note: King Arthur has come out with a new Measure for Measure flour where you don't have to deal with xantham gum.