Quinoa Lentil Burgers

Lentil Burgers

Ingredients:
2 cups cooked lentils (save the liquid)
1 carrot, chopped
1 cup fresh parsley
1/2 tsp dried cilantro
1/2 tsp sea salt
4 Tbsps. lentil cooking liquid (or water)
1/2 cup raw sunflower seeds
1 1/2 - 2 cups cooked quinoa

Directions:

1. Add all ingredients except the sunflower seeds and quinoa to the food processor. Process just until mixed and lumpy. Add in sunflower seeds and process another 30 seconds. Put mixture into a large mixing bowl.
2. Stir quinoa into the mixture until evenly mixed. Form into patties.
3. In a pan, saute 1 tsp. olive oil and cook burgers until browned, a few minutes per side.

Makes approx. 6-8 burgers

Find the original recipe at The Daily Dietribe.
www.thedailydietribe.com

Graham Cracker Recipe from Heavenly Homemaker (adapted)

2 ¼ cups whole wheat flour (I use spelt flour)
1/3 c. cocoa (optional)
1 t. baking powder
½ t. baking soda
½ t. salt
¼ t. cinnamon
8 T. honey
¼ c. water
1 t. vanilla
1 stick butter, melted
1. Preheat oven to 350 degrees.
2. Melt stick of butter in a pan on the stove.  Set aside.
3. In a mixing bowl, stir together the flour, baking powder, baking soda, salt and cinnamon.
4. Add the liquids: honey, water, vanilla and melted butter.
5. Stir well until a nice ball of dough is formed. (If using spelt flour don't over mix, just enough until everything is mixed together.)
6. Cut two pieces of Parchment paper the size of the cookie sheet.
7. Lay one piece of parchment paper on the cookie sheet.
8. Place the ball of dough on the parchment paper.
9. Lay the other piece of parchment paper on top of the ball of dough.  Squish dough down a little with your fist.
10. Use the rolling pin to roll the dough between the pieces of parchment paper.  Roll until the dough covers the whole cookie sheet.
11. Remove the top piece of parchment paper.  Cut rolled dough into 2 inch squares, or cut shapes with cookie cutters, being sure to separate the shapes from the surrounding dough a little.
12. Bake in oven for 18 minutes.
13. Turn oven off, but leave crackers in the oven to get crisp.
14. Remove from oven after 30 minutes to one hour.  Break graham crackers apart.
15. Store in a air tight container.