Lemon Bars

Source: Clean Eating (modified by Aimee)

1 cup plus 4TB spelt flour
4 TB cold butter, cut into cubes
1/4 cup plus 3 TB brown sugar
3 eggs
3-4 lemons, zested and juiced (about 1/2 cup juice & 2 tsp zest)
1/2 tsp baking powder
pinch of salt

1. Preheat oven to 350. In food processor, combine 1 cup plus 2 TB spelt flour, butter, & 1/4 cup brown sugar; pulse until finely crumbled. Transfer to bowl & stir in 1 beaten egg. Press mixture into oiled 8 x 8 square baking dish. Bake 18 minutes or until edges begin to brown.
2. Meanwhile, in bowl combine lemon zest & juice, 2 eggs, 2 TB spelt flour, 3 TB brown sugar, baking powder, & salt. Whisk until well-combined. Pour lemon mixture evenly over top of baked crust. Bake until set, about 15 minutes. Let cool completely & cut into bars.

Black Bean-Quinoa Burgers

Source: Vegetarian Times (slightly modified by Aimee)
Makes 8 burgers

1/2 cup quinoa
1 TB oil for frying
1 cup finely chopped onion
1/2 cup finely chopped mushrooms
1 can (15 oz) black beans, drained & rinsed
2 cloves garlic, minced
1 tsp oregano
1/2 tsp basil
1/4 tsp thyme
1/4 tsp sage
1/2 tsp salt (plus extra to taste)

1. Stir together quinoa and 1 1/4 cups water in saucepan. Bring to a boil, reduce heat, cover & simmer 20 minutes or until all liquid is absorbed.
2. Meanwhile, preheat oven to 375. Heat oil in skillet and saute onion & mushrooms until softened. Stir in 1/2 cup water, 3/4 cup of the black beans, garlic, oregano, basil, thyme, & sage. Simmer 5 minutes or until most of the liquid is absorbed.
3. Transfer onion mixture to food processor, add 3/4 cup of the cooked quinoa, and process until smooth. Transfer to bowl & add remaining beans, quinoa, & salt (mixture will be mushy).
4. On oiled baking sheet, spoon mixture into 8 spots and flatten into patties. Bake 20 minutes per side (be careful when flipping over... patties can break apart easily). Serve on a bun with condiments or alone with aioli.

Roasted Garlic Aioli

Source: Clean Eating
Makes about 3/4 cup

1 head garlic
1 TB olive oil

2 tsp chives
1 TB Dijon mustard
1/4 cup mayo
1/4 cup plain Greek yogurt
2 TB lemon juice
1/4 tsp salt
1/4 tsp black pepper

1. Preheat oven to 400. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves (at the pointed top), exposing the individual cloves of garlic. Place on a piece of foil & drizzle olive oil over the top. Seal & bake 45 minutes, or until the cloves are softened.

2. Remove garlic from oven & let cool, and then separate heads into cloves and squeeze each clove to extract the garlic. Place in food processor with rest of ingredients & puree until smooth. Cover & refreigerate until needed.