Veggie Burgers, GF baking

Lots of cooking going on around here, but not so much blogging.  Also, we have been apparently incapable of keeping charged batteries in the camera, so few pictures either.

Tonight: homemade veggie burgers on gluten free rolls with avocado and saffron rouille; oven fries with rouille or spicy dijonaise (spicy brown mustard and mayonnaise); gluten free sweet rolls.

Gluten free rolls
Make 1/2 batch of Gluten Free Boule from Healthy Bread in Five Minutes a Day.  (Or use the recipe as provided by Gluten Free Girl, which is a half batch of the HB recipe, just leave out olives and herbs).  At end of initial two hour rise, break dough in half (set half aside for sweet rolls, below).  Separate remaining dough into 3 pieces, and shape into bun/roll shapes with wet hands.  Set in warm area on parchment paper.  Cover and let rise 30-45 minutes.  Bake at 450 for about 18 minutes (just slide parchment onto pre-heated baking stone), with water pan below for steam.

Veggie Burgers
based on the "Ultimate Veggie Burger" recipe from 101 Cookbooks)

2 containers "crunchy sprouts" (garbanzo, red lentil, cowpeas, and something else)
1/2 cup cooked brown rice
1 carrot
small onion
3-4 mushrooms
3 eggs
chives
dried dill
salt & pepper

steam sprouts 10-20 minutes.  drain and cool.
cook brown rice

Pulse sprouts in food processor (in batches in the mini processor in our case) until it is a chunky paste (ours wasn't very paste-y, it seemed pretty dry).  Pulse brown rice a few times the same way.  Saute 1 carrot, 3/4 small onion (only because that's what I had in the fridge leftover), and 3-4 mushrooms all cut to small dice in a little olive oil.  Add to bean/rice mixture.  Add 1/2 box of chives, cut small, and small bit of dill (1tsp dry?).  Mix all together with 3 beaten eggs.  Salt & pepper.

Mix was very wet, but will cook together pretty well.  Saute in frying pan 5-8 minutes on each side until golden brown and cooked through.

Rouille: From the New York Times

Sweet Rolls:

In a sauce pan, melt 3 Tbsp butter, 1/4 cup maple syrup, and 3/4 cup brown sugar.  Boil hard for one minute, then pour mixture into bottom of 8x8" pan and sprinkle with about 3/4 cup pecans.

Take the other half recipe of the gluten free boule and, after the initial 2 hour rise, roll it out between two sheets of parchment until it is quite thin and approximately 15" x 12".  Brush with melted butter (about 3Tbsp) and sprinkle with cinnamon sugar (I used pumpkin pie spice because that was all I had).  Carefully roll dough into a log and slice with a serrated knife into 12 slices.  Place on top of sugar mixture in pan.  Let rise, covered, in warm area for 45minutes - an hour.  Bake in 450degree oven with water pan below for 15 minutes.  Allow to cool for a few minutes, then turn the pan out onto a sheet of aluminum foil.