Burger Rice

Being flour free means I have to get creative with "burgers".
This is a great option that has all the flavour of a burger, but without either the pattie or the bread! 
Even my flour-eating family enjoyed it! 

I did this in our pressure cooker. But you could always make it over a stove and just stir through cooked brown rice. 

BURGER RICE

Instructions:
    In a pressure cooker on saute function combine:
        1 finely chopped onion
        2 garlic cloves

    Stir until browned. Add splashes of water if needed.

    Add:
        1 cup brown rice
        1 can black eyed peas, drained
        4 chopped mushrooms
        And 1 cup water. 

    Cook on high for 15 mins. 
    Then release the pressure. 

    Stir through:
        2 chopped tomatoes
        1/4 cup finely chopped pickles
        2 Tablespoons tomato sauce
        2 teaspoons dijon mustard
        1/2 teaspoon liquid smoke
        2 Tablespoons nooch

               Now serve as desired! :D 

    

Delicious in a lettuce wrap. Or you can just make a burger bowl with a side salad! 

Think you'll give burger rice a try or not?

Bit-like Anzac Cookies!

Ok, I admit I should of posted this a few days ago so you could all benefit from making these delicious cookies....... but surely it clear by now that my blogging mojo left the building quite a few years ago! 
Now sadly I will admit, I have been making this new version of Anzac cookies for the last few years but never made the time to sit down and blog them! 

WELL TODAY IS YOUR LUCKY DAY! ;-) 

How did these cookies come about when I already have a recipe for Anzac Biscuits..... 
Well we haven't had coconut in the house for over 4 years now, and I eat virtually flour free so I decided to make a varied version of the one I already published all those years ago! 

Ok, I know that it's not very traditional to make Anzac cookies without coconut, but when you're limiting saturated fat this version sure gives you the mouth feel of a traditional Anzac cookie, but without the unhealthy fat. I decided to add golden syrup instead of rice malt to this recipe as I really feel like it is what truly reminds me of Anzac cookies! 

ENJOY! 

        You'll need:
        (Makes 8 thick cookies)
                1 cup rolled oats
                1 cup oatbran
                1/3 cup muscavao or brown sugar
                1/2 cup unsweetened apple sauce
                2 Tablespoons golden syrup
                1 teaspoon coconut essense
                1 teaspoon bi-carb soda
                2 Tablespoons boiling water

Combine the dry ingredients in a bowl and mix until well combined. 

Add the wet ingredients EXCEPT for the bi-carb/water but don't mix yet. 

Mix the bicarb in a small ramekin with the boiling water. When it bubbles, add it to your mixing bowl and stir all ingredients gently til well combined and the mixture holds together. 

Don't overstir.

With wet hands press the mixture into 8 cookies and bake in a preheated 180C over for 10-15 mins til desired done-ness (is that even a word?!?!!!).

I found these a little more crumbly than the original recipe, obviously the flour impacts that. I enjoy this texture more of this version and I also enjoy them a little thicker- thus why I consider them a "cookie" compared to a biscuit! I also enjoyed the golden syrup considerably more than the rice malt! 

TO be honest, I"ll never go back to making them the previous way - probably because I"ll never buy coconut again!! haha ;-) 

If you try both - let me know which version you prefer!