BARLEY BEEF BURGERS - YUM!

3/4 c. cooked barley - cooled
12 oz. lean ground beef
1/2 tsp. salt
4 - 6+ hamburger buns *Depends on how thick & big you want your burgers
1 sm. onion, diced into small pieces
2 tbsp. barbecue sauce
1/4 tsp. ground black pepper
1-2 tsp. whole grain flour of your choice
A little extra flour to dip patties in just before cooking

1. Combine barley and onion in food processor. Whirl until finely chopped.
Add to another bowl containing beef, barbecue sauce, salt, pepper. Mix well and add just enough flour to reduce the stickiness & aid in patty formation.

Cover meat mixture and cool in fridge for about 30 minutes. *You can skip this step, just be aware that your patties may be softer & a bit crumbly if you do.

Shape into desired size of patties and dip in remaining flour to lightly coat. Spray pan or grill with non-stick spray and cook to your desired level of doneness.

*Remember undercooked ground meat can cause serious illness and even death.

Add your favorite condiments and Enjoy!

Calories 339, protein 20g, fat 14g, carbohydrate 33g, sodium 656mg, cholesterol 52mg.

Black Bean Brownies

Ingredients
1 15 oz can of unseasoned black beans, WELL rinsed and drained
3 eggs for cake-like brownies, *Use 2 eggs for a heavier brownie
3 tablespoons canola oil, *I like to use 1/2 oil and 1/2 Chia gel in my baking
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
1/2 cup milk chocolate chips (optional)

Directions
1.Preheat oven to 350 degrees.
Lightly grease an 8x8 square baking dish. *Double the recipe for 9x13*
2.Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, and sugar in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
3.Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes. *Bake about 40+ minutes for the 9x13*

Nutritional Information:
Amount Per Serving Calories: 126 | Total Fat: 5.3g | Cholesterol: 40mg Powered by ESHA Nutrient Database

Pinto Bean Fudge....Really!

Pinto Bean Fudge

Ingredients
•1 (15 ounce) can unseasoned pinto beans, rinsed and drained
•1 cup baking cocoa
•3/4 cup butter or stick margarine, melted
•1 tablespoon vanilla extract
•7 1/2 cups confectioners' sugar
•1 cup chopped walnuts or any other nut you like (Nuts also optional)

Directions

In a microwave-safe dish, mash beans with a fork until smooth(I like to use my trusty potato masher); cover and microwave for 1-1/2 minutes or until heated through.
Add cocoa, butter and vanilla. (Mixture will be thick.)
Slowly stir in sugar; add nuts. Press mixture into a 9-in. square pan coated with nonstick cooking spray.
Cover and refrigerate until firm. Cut into 1-inch pieces.

If you use less powdered sugar, I think you could totally use this for frosting!
*TIP* I store this in the fridge or the freezer due to the beans. Enjoy!

Chili & Taco Meat

For these 2 recipes, just prepare as you usually do,Cook & Season and then add in whatever grain you want. VERY EASY. Add as much or as little as you want to.

Remember Millet works great because it takes on the flavor and color of whatever you put it with. It also sort blends in, in case you are sneaking

I added precooked Spelt ,Red Quinoa and Millet to the Chili and the Taco Meat.