Homemade Sloppy Joes With A Twist

This recipe for Sloppy Joes Cups is sure to please even the pickiest of eaters!  Inspired by a recipe from a major food and beverage corporation, I have taken a creative and fun, but unhealthy, recipe and made it nutritious and gluten free!  Heavenly Homemakers has also contributed to the inspiration for this recipe with her version made with cornbread muffins.

The original recipe calls for bottled bbq sauce and canned biscuit dough.  The first ingredient listed  in the recommended bbq sauce is high fructose corn syrup and further down the ingredient list is modified corn starch***.  Typical canned biscuit dough contains more artificial ingredients.

This recipe contains all natural, nourishing ingredients.  Yes, this way takes longer, but your family's health is worth the extra time and effort.  Besides the fact that Griffin cannot have premade bbq sauce and canned biscuit dough.  ***I adapted Heavenly Homemaker's Sloppy Joes recipe to use less meat and I converted dry spices to fresh.

You will have enough leftover Sloppy Joes mixture to stick in the freezer to make more Sloppy Joes Cups or classic Sloppy Joes in buns.  I've added a quinoa (or brown rice) "filler," which means less meat and a more frugal meal.  Serve with fruit or veggies and you have a protein packed, nutrient dense lunch or dinner.


Makes approximately 10 cups.

Sloppy Joe Mixture:
****Following the Sloppy Joes recipe, omit 1 lb ground beef (no antibiotics or hormones) and add 1/2 cup dried quinoa or brown rice, prepared per directions on package.  Use 1 small onion instead of 2 Tbsp, 1 tsp French's mustard (which is gluten free),  2 garlic cloves instead of garlic powder, and 1 Tbsp Tamari (which is gluten free) in place of worchestershire sauce.


Brown meat and stir in the rest of the ingredients.  Simmer on low.


Meanwhile--
Coconut Flour "Biscuit" Dough:
1-1/2 cups white beans, cooked (either canned or made from dried)
4 eggs
1/2 cup coconut flour
2 Tbsp coconut oil
1 tsp salt
1-1/2 tsp baking powder (either gluten free or homemade)

Note:  I have no idea how this would turn out if you tried to make actual biscuits with this dough.

Shredded cheddar cheese for topping.


Preheat oven to 350.  Place beans and eggs in food processor and process until beans are completely pureed.  Add in the other ingredients and blend.  In muffin tin with paper liners, place 1/4 cup dough into each.   With your fingers, press dough up sides to the edge of the tin, making a well for your meat filling.    Bake for 15 minutes.

Take coconut flour cups out of oven and spoon 1-2 Tbsp of meat filling into each.  Top with cheese and put back in the oven.  Bake for 2 minutes or until cheese has melted.


--Please visit my store to purchase the ingredients for this recipe or any recipes posted at The Nourishing Homemaker.


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****Isn't it fun to admit you goofed?  I had to edit this post when I realized that I, at some point this summer, had seen Heavenly Homemakers version of this (Pampered Chef?  Kraft?) recipe, and stored it away in my brain somewhere.  To add insult to injury, I then did not mention I had adapted her Sloppy Joes recipe.  It didn't dawn on me what I had done, until I read Laura's meal plan for the week, which included her "Sloppy Joes Cornbread Muffins".   Do I stink, or what?!  Even though it was an honest mistake and I did not intentionally breach blogging etiquette, I would like to apologize.  


***For information on HFCS, here is an article by Dr. Joseph Mercola.  For information on modified corn starch, please see this article at A Life Less Sweet.