White Bean and Quinoa Burgers

Looking for a FAILSAFE burger that’s also vegetarian and filled with the good stuff? You’re in luck because these white bean and quinoa burgers are just that. Bonus because they also taste really good.

We are big time burger fans and generally have them at least once a week. But sometimes we all crave something less … meaty, which can be a bit hard on the FAILSAFE diet. That is, until I remember that beans are safe and make a delicious base for veggie burgers.

My go-to bean burger is the black bean burger. It’s quick and easy and I know that we all like it. That makes it a little hard for me to stray from the tried-and-true-nature of it all. I’m glad I did, though, because these white bean and quinoa burgers are tasty and have an added punch of nutrition thanks to the quinoa. And if you use red quinoa, you also get an added punch of color.

When I first made these, I topped mine with a white bean sauce. I don’t recommend it. (Too many beans…) I’d suggest using the pear + carob bbq sauce or the FAILSAFE dipping sauce instead. Both are much better choices for the bean burgers.

I was also pleasantly surprised when The Big Kid said she liked them. So I’m going to go ahead and call these kid-friendly. Because if MY kid likes them, I have a feeling most kids will like them.

Recipe Card

Prep Time 10 min Cook Time 12 min Rest Time 5 min Total Time 27 mins Calories: 186

Description

These cashew butter cookies are a FAILSAFE take on the classic peanut butter cookie. And oh my wow, are they good. 

Ingredients

Instructions

  1. Preheat oven to 350F/180C. Line a baking sheet with a silicone liner or parchment paper and set aside.

  2. In a medium sized bowl beat shortening, cashew butter, and sugar until fluffy. 

  3. Add in egg and vanilla and beat again.

  4. Add milk and beat until smooth.

  5. Add in flour and baking powder and stir to combine. If using real butter, place in refrigerator for at least 30 minutes. If using shortening there is no need to chill the dough.

  6. Shape the dough into about 12 1-inch balls, and place onto your cookie sheet. Make sure to leave space between the cookies.

  7. Press each ball with a fork to flatten and create a crisscross pattern. 

  8. Place in the oven and bake for 10-12 minutes. Allow cookies to cool completely before serving. Store in an airtight container or freeze for later.

Nutrition Facts

Serving Size 1 cookie

Servings 12


Amount Per Serving
Calories 186
% Daily Value *
Total Fat 9.6g15%
Saturated Fat 2.2g12%
Cholesterol 14mg5%
Sodium 6mg1%
Potassium 26mg1%
Total Carbohydrate 22g8%
Dietary Fiber 0.3g2%
Sugars 9.1g
Protein 3.3g7%

Calcium 13%
Vitamin D 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Here are instructions to make your own raw cashew butter. Make sure to source raw cashews, as roasted cashews are considered to be moderate salicylates. 

My favorite gluten free flour blend is still the all-purpose blend from Silvana’s Kitchen. You can find the recipe hereYou can find the recipe here

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This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, soy free, and low salicylate (depending on portion size). 

Keywords: cookies, cashew butter, raw cashews, low salicylate, vegetarian, dairy free, gluten free, soy free, dessert, cookies

Emily @ My Failsafe Life

Diving feet first into a FAILSAFE diet after years of struggling with digestive issues and feeling like crap.

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