I am so excited to share one of our favorite cookbooks with you!
Hallie Klecker is the talented author of the cookbook The Pure Kitchen. She is also the creator of Daily Bites – a healthy cooking and baking blog dedicated to spreading the word about using real food to live happily and healthfully (Hallie’s recipes are all gluten-free, dairy-free, and refined sugar-free).
Hallie and I quickly became connected (over the inter-webs) because we share a love of nutrition – we’re both huge fans of nutrient-dense baking and crunchy salads! When I see Hallie’s latest creation come into my inbox, I usually find myself ooohing and ahhhing over her use of some of my favorite ingredients!
I wanted to share Hallie’s cookbook with you today (and one of our favorite recipes from it) because I happen to think Hallie’s cookbook is perfect as we head into Summer’s beautiful bounty of fresh fruits and veggies.
The Pure Kitchen is loaded with simple and nutritious recipes – recipes you could serve to your friends, your family – and no one would even notice that the gluten and the dairy are missing. Hallie focuses on pure ingredients and uses real food to make delicious dishes.
Some of our favorite recipes from The Pure Kitchen:
- Black Bean and Quinoa Patties (recipe below)
- Maple Glazed Root Vegetables
- Two-Step Tortilla Chips
- Whole Grain Applesauce Pancakes (easily adapted to be egg-free)
Black Bean and Quinoa Patties
This recipe is a hit at our house. Callum LOVES them and that makes me happy!
Reprinted with permission from Hallie.
1 (15 ounce) can black beans, rinsed and drained
1 ¼ cups cooked quinoa, cooled to room temperature or refrigerated
2 garlic cloves
2 medium scallions, roughly chopped (white and green parts)
¼ cup fresh cilantro or flat-leaf parsley
1 tablespoon tomato paste
1 tablespoon brown rice flour or sorghum flour
1 ½ teaspoons ground cumin
¾ teaspoon chili powder
½ teaspoon sea salt
1 tablespoon extra-virgin olive oil
Large lettuce leaves
In a food processor fitted with the steel blade, combine the black beans, quinoa, garlic, scallions, cilantro, tomato paste, flour, cumin, chili powder, and sea salt. Process until just combined, 15-20 seconds.
Form the mixture into four 1/2 –inch thick patties of equal size. Arrange the patties on a parchment-lined plate and freeze, uncovered for 20-30 minutes.
Heat the olive oil in a large skillet over medium heat. Add the patties and cook for about 4 minutes per side. Arrange each patty on a lettuce leaf, top as desired, and serve.
Serves 4 – Vegan, nut-free
THIS GIVEAWAY IS NOW CLOSED.
All you have to do to enter is leave a comment below telling me one essential ingredient in a pure kitchen.
Contest rules: Contest will be open until Saturday, June 16th at 11:59 pm CST.
Winners will be chosen with the help of Random.org.
International winners are responsible for any duties and tariffs.
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