My first complaint once ridding my kitchen of all gluten and dairy was all about the bread (it was wreaking havoc on my twins’ guts, along with soy, and other foods leaving us no choice). Back in 2007, gluten free/dairy free bread was more of a vehicle to hold some sort of substance into a sandwich. Consumed out of necessity and done so sparingly … and forget about having a good bagel with lox on a Sunday morning; that was pushing it.
So, when I first saw Canyon Bakehouse bread at Whole Foods I had to stop and ponder for a minute.
Hmm, what’s this? Gluten free bread that looks like bread.
Okay, don’t get too excited yet. Check if it’s dairy and soy free.
It is, really? And without high-fructose corn syrup?
Wait. It must have a bunch of chemicals or gmo crap.
What! It doesn’t.
Okay. Will take one to try but please let this be good the other stuff tastes like s*&%. Sigh.
All is good in burger land now.
Canyon Bakehouse also makes sandwich bread we love and other baked goods (hello bagels) and those brownie bites. Y.U.M. We are a little hooked.
Case in point: this, this, and this.
Lucky for you, they were kind enough to give away their full line of products and some FREE product coupons to one lucky winner for Celiac Awareness Month! Pretty cool, huh? I know.
We love their buns as is, yet sometimes go the ‘sesame-seed-bun’ route because well, kids and kids want to be like everyone else. Lucky for me, these sesame seeds buns are way healthier and perfect for these turkey burgers with a side of carrot fries.
Memorial Day weekend here I come.
The sheen on seeded buns is from a generous brush of melted non-dairy spread to keep them on. In my attempt to limit potato and bring in more vegetable, I went with carrot fries. A side of broccoli with a burger isn’t gonna cut it with my guys.
The carrots do take some time to slice like matchsticks (although not as small) but so do any other fry, so go off the beaten path and give it a try – it may be love at first fry (without the frying). They taste very much like sweet potato fries (not as starchy and lighter) and crisp up nicely when cut thin.
These turkey burgers bring on tons of flavor from chili sauce and seasonings and fruit (just enough sweetness for oomph without tasting like some sweet who knows what).
Giveaway closed. Congrats Carole!
If you haven’t yet tried Canyon’s products then this is your lucky day to enter. There isn’t much to it. All you need to do is one of two things: leave a comment below telling me what would be your favorite way to use any of their products OR make something with Canyon Bakehouse products and post it on Instagram with the hashtag #CANYONBAKEHOUSEGOODIES (be sure to tag your creations with @fromjessicaskitchen and @canyonbakehouse).
Unfortunately, this giveaway is open to US residents only due to the products being perishable. I will announce the winner on Wednesday, May 25th by sending an email/direct message via IG to the lucky winner directly (be sure it doesn’t go into your spam box!) for shipping information.
Thanks to Canyon Bakehouse for sponsoring this Canyon Bakehouse Goodies giveaway for Celiac Awareness Month. All opinions are my own, and I think they are deeelicious.
- Serves 6
- Carrot Fries:
- 12 large carrots, peeled and sliced julienne-style
- 2 tablespoons tapioca starch
- 2 teaspoons kosher salt, plus extra for finishing
- 1 teaspoon onion powder
- 1 tablespoon avocado oil, or other high-heat oil
- Quick dipping sauce: Mix 2 parts mayonnaise with 1 part tabasco or other hot sauce.
- 2 pounds organic ground turkey, dark meat
- 1 medium red onion, diced fine
- 3 stalks celery, diced fine
- 1 large apple, diced, skin on (I use honey crisp variety for tartness)
- 1 handful fresh basil leaves, finely chopped
- ½ cup dried cranberries or cherries
- 2 tablespoons coconut nectar or grade b maple syrup (deeper in flavor than grade A)
- 2 tablespoons gluten free sweet chili sauce
- 4 tablespoons avocado oil, or other high-heat oil, divided
- 1½ tablespoons kosher salt
- 2 teaspoons crushed black pepper
- 2 teaspoons onion powder
- 2 teaspoons ground fennel
- 1 teaspoon dried thyme
- 6 Canyon Bakehouse hamburger buns
- For sesame seed buns:
- 2 tablespoons non-dairy soy free butter such as Earth Balance, melted
- 2 tablespoons sesame seeds
- For garnishing burgers:
- gluten free dijon or grain-style mustard
- lingonberry, cherry or cranberry jam
- fresh arugula, romaine or bib lettuce
- Preheat oven to 450 degrees F. Both can cook simultaneously, at different cooking times. Prepare two parchment-lined cookie sheets for carrot fries and one lined baking sheet for turkey burgers - wax paper if shaping patties to freeze or parchment paper if baking immediately.
- For the carrot fries:
- Combine carrot sticks and remaining ingredients in a bowl or
ziploc bag, mix to coat well. Place carrots on lined cookie sheets in a single layer, spacing them out as much as possible to prevent steaming and sogginess. - Bake at 450 degrees F for 25-30 minutes, until crisp with some charred marks. If cooking turkey burgers, prepare patties in advance to cook simultaneously. Let fries cool on the sheets for 5 minutes before serving.
- For the turkey burgers:
- In a bowl large enough for the ground turkey and all its’ ingredients, soak dried cranberries in hot water and set aside for a few minutes to soften. Meanwhile, set a medium skillet
on medium-high heat, when hot add 2 tablespoons of oil. Add diced onions, celery, and apples, toss to coat well and cook for about 5 minutes, stirring occasionally. Add in chopped basil and cook another minute then remove from heat, set aside to cool for a few minutes. - Meanwhile, combine ground turkey, drained dried cranberries, coconut nectar, sweet chili sauce, 2 tablespoons oil, kosher salt, black pepper, onion powder, fennel and thyme in a large mixing bowl until well blended. Add cooled onion mixture and mix again. Note: ground turkey can be very stick, wear latex-free
gloves, if desired. - Grab about a tangerine-sized amount of the ground turkey mixture and flatten into a round patty shape (about ½ thick) in the palm of your hand then flip over your palm and let the patty drop onto the lined baking sheet. Note: it’s too sticky to do otherwise. Repeat until all the meat has been shaped.
- Bake for 20 minutes, until burgers have some brown marks but still fairly light in color.
- Note: carrot fries cook another 5-10 minutes, giving you time to assembling burgers.
- To assemble: toast or warm hamburger buns. If making sesame seed buns: brush melted non-dairy butter on top half of buns then immediately sprinkle sesame seeds on top. Spread dijon mustard on the bottom hamburger bun, add arugula, turkey patty, spread lingonberry jam or other jam and cover with top half of the bun. Serve with carrot fries and dipping sauce.
- For freezing patties: Shape patties and drop onto waxed paper-lined rimmed baking sheet, then freeze, uncovered, for at least an hour. Cut strips of wax paper larger than patties and place each patty in between paper then transfer into a freezer-safe
ziploc bag or airtight container; doing so will prevent patties from sticking during the thawing process. When thawed: preheat oven to 450 degrees F and bake for 20-25 minutes. You can also fry in a skillet with some oil for 5-6 minutes on each side until cooked through or rub patties with oil and grill 4-5 minutes on each side.
Don't miss a recipe! Subscribe here.
Based on 11 Review(s)
Comments