Celebrate the season

Right now, weather seems to have a difficult time differentiating whether it is summer or fall, which means it is the perfect time for a couple of recipes celebrating the best of both seasons. For readers like me who may be sensitive to gluten, or have Celiac disease, these recipes are gluten-free.

If you prefer not to make recipes gluten-free, swap the brown rice flour with whole-wheat or white flour.

Maple Chipotle Sweet Potato Burgers - Ingredients: 1/2c. prepared quinoa, 1 large sweet potato (peeled, cubed and steamed), 1 cup baby Bella mushrooms (quartered), 2 dates (pitted), 1/2 whole dried chipotle pepper, 1/2 lime (juiced), 1tsp. cumin, 1tsp. dried cilantro, 1/2tsp. salt, 1tbsp pure maple syrup, 1/4c. oats.

Preparation: Boil quinoa as instructed on package, and peel, cube and steam sweet potatoes. In a food processor with an "S" blade, process all ingredients until mixture forms a thick paste.

Mix paste with brown rice flour, gradually adding flour until the mixture thickens and holds together without being too sticky or falling apart. Form mixture into four large patties.

Pre-heat the oven to 350 degrees.

Heat 1tsp. oil of your choice in a medium fry pan over medium heat, pan-frying each side of the burgers until golden brown, then transfer to lightly-greased baking sheets.

Bake for 10 minutes, and serve with mashed avocado, arugula and sliced tomato. Best accompanied by a side dish of fresh green beans or peas.

To freeze for later, layer burgers between wax or parchment paper and seal in a Ziploc bag or reusable container. Reheat on grill or stovetop until warm. Makes four large patties.

Lemon Pound Cake - Ingredients: 5 eggs, 1c. plain Greek yogurt, 1/2c. granulated sugar, 1 1/2tsp. vanilla extract, 1/2c. olive oil, 1/2 c. melted butter, 1c. coconut flour*, 1/2c. quinoa flour*, 1/2c. brown rice flour, 1tsp. baking powder, 1/4tsp. salt., zest of two large lemons, juice of two large lemons, powdered sugar.

Preparation: Preheat oven to 325 degrees. Grease a 8.5x4.5 loaf pan with cooking spray and, using a mesh colander, use a dusting of brown rice flour to coat the pan.

Combine dry and wet ingredients in separate bowls, then fold together and pour into prepared loaf pan and bake for 45-60 minutes or until a knife inserted in the center comes out clean. If the top is browning too quickly, cover with a piece of foil.

Cool completely, then remove from pan and, using a mesh colender, dust with powdered sugar before slicing. Makes 8-10 slices.

*Quinoa flour and coconut flours are easy to make. For quinoa flour, toast uncooked quinoa in a skillet over medium heat for about five minutes, cool and grind in a food processor until powdered. For coconut flour, grind unsweetened coconut flakes in a food processor until fluffy.

* Ashley Miller is a member of the Pilot news staff. Reach the columnist at amiller@stormlakepilottribune.com