Gluten-free Vegan Barbecue Burgers

I long for Summer and the carefree days it brings. Also the days without any illness. When school is out we don't get sick.

I make a barbecue sauce from Vegetarian Times, but I also make a new version about every time I make BQ sauce because I like to switch it up! You can use a bottled version, I can't find one free of all of our allergies.

                              Gluten-free Vegan BQ Burgers

12 oz of thawed artichokes heart
1 cup frozen spinach
2 cups cooked black-eyed peas
1 cup of your favorite BQ sauce
 
               Add all ingredients into a food processor and process until combined, but not too much. Form into patties and bake for 30 minutes on 350. I make these slider size to go on my Gluten-free Vegan Hamburger buns. Top with BQ sauce and enjoy! I freeze leftovers for some fast food later on. You can also cook this up in a skillet and chop your artichokes up and it looks like pulled pork BQ!

Happy Pi Pie Day!

My kids love Pi and pie. What better way to celebrate than to bake up some Pi Pies! They are gluten-free and vegan.

                      Gluten-free Vegan Pi Pie

Gluten-free Pie Crust
1 cup brown rice flour
1/4 cup coconut oil
1/2 teaspoon salt
3 Tbs. agave nectar
1 tsp. cinnamon

Preheat the oven to 375. Combine all dry ingredients and mix well, then add the coconut oil and agave nectar and mix well. This dough will not roll, you will have to shape it by hand. Save about a golf ball size to flatten out between 2 pieces of wax paper. Roll it flat and cut out your Pi shape carefully and leave in wax paper until ready for use. You can add the extra dough back into your Pi crust. Par-bake crust for 10 minutes.  


Pi filling
2 cups fruit ( I used blueberry in one and cherry in the other)
1 Tablespoon tapioca flour
1 teaspoon  cinnamon or vanilla
3 Tablespoons agave nectar


Mix all ingredients together and fill your pie shell. Then carefully peel off the wax paper from the bottom side of your Pi symbol. Lay down carefully and peel the top off. Bake for 50 minutes and let cool.