1. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
2. Sprinkle in the baking powder and 4 tablespoons of the almond flour, and pulse. You want to add enough corn flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
3. Form the chickpea mixture into balls about the size of walnuts or small patties, or use a falafel scoop, available in Middle-Eastern markets.
4. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add more corn flour/meal. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Garnish with chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.

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2 cups coconut milk (the stuff in the carton like “So Delicious”)
1/8 tsp salt
1 cup well rinsed uncooked quinoa (see below if you have left over cooked quinoa)
2 tbsp flax seed flour
1 tbsp coconut oil
1 tbsp honey
1 tbsp brown sugar

Optional toppings:

• handful of your favorite dried berries
• sliced banana
• nuts (sliced almonds, walnuts, cashews)
• almond or cashew butter (1 tbsp)
• your favorite fruit preserves

In a small saucepan, bring the coconut milk and salt to a simmer and add the quinoa. Stir frequently over a slow simmer until quinoa looks swollen enough to see the little spouted “tail”. Turn the heat to low and add the flax seed flour. Stir until combined – give a few minutes to let the flaxseed absorb the liquid and thicken it. Add coconut oil, brown sugar, and honey; stir until dissolved. Serve in a bowl and top with favorite nuts, fruit, spread, etc.

If you already have cooked quinoa: You’ll need about 1.5 cups of cooked quinoa to follow the proportions of the other ingredients in this recipe. Since it’s already cooked, you can reduce the coconut to 1 cup. Combine the milk and cooked quinoa in a saucepan heat to a very low simmer. Add the flaxseed and follow the rest of the instructions above.

The post Breakfast Quinoa “Oatmeal” appeared first on Healthy Home Restaurant.

We needed a couple ingredients that we don’t normally use – things like xantham gum and tapioca flour that help create the “stretchy-ness” of gluten in normal recipes. But after creating this recipe, we’ll definitely be using them again.

The DRY:
1 cup brown rice flour
1/3 cup quinoa OR coconut flour (*see note 1 below)
3 tbsp tapioca flour (aka tapioca starch)
2 tbsp sugar
1/2 tsp xantham gum
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt

The WET:
2 eggs yolks (the whites go in a separate bowl – trust me it’s worth it)
1 tsp vanilla extract
1 1/2 cup warm almond milk (*see note 2 below)
3 tbsp coconut oil
1 tsp lemon juice

The FLUFFY:
2 egg whites (separated from above)

Preheat your electric griddle to 250F or a pan on low-medium on your stove top. Combine all The DRY ingredients in a large mixing bowl. Make sure it’s large enough to accommodate all the other ingredients that we’ll add later. Set aside. In another bowl thoroughly mix all The WET ingredients together. Then pour the WET mixture in the bowl with The DRY ingredients and mix with a whisk. Set aside. In a small mixing bowl, whip up the egg whites with a hand mixer at until it becomes white and fluffy. You’ll know when it’s done once you stop the mixer, lift it out of the eggs, and you can see firm peaks. Here’s a video to show you what I mean.

Slowly put the whipped egg whites in with the big bowl that has the batter. You don’t want to over mix b/c you want to maintain all those bubbles. I like using a wooden spoon for this. Now you can pour it out on the griddle to make some yummy pancakes.

NOTE 1: Quinoa flour adds a nutty, slightly bitter flavor (like walnuts). Some like it, but if you don’t want that, you can use coconut flour.
NOTE 2: The milk has to be warm enough to melt the coconut oil (which usually solidifies at room temperature) but not so hot that it cooks the egg. (One minute in the microwave works for us.) If you use sweetened almond milk, you can reduce the sugar in The DRY ingredients to 1 tbsp.

The post Gluten-Free Pancakes That Actually Taste Good appeared first on Healthy Home Restaurant.

½ cup mango chutney
¼ cup bottled sweet chili sauce (or chili dipping sauce)
2 tbsp quick-cooking tapioca
1 ½ tsp grated fresh ginger or ½ tsp ground ginger
1 packet chicken breasts (or 12 chicken thighs)
1 bunch asparagus or broccoli (trimmed) or ¾ lb green beans (trimmed)

Slow Cooker

1. Cut up any large pieces of fruit in the chutney. In a 4 to 5 quart slow cooker, combine chutney, chili sauce, tapioca, and ginger. Add chicken, turning to coat.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high setting for 2 ½ to 3 hours.

Before Serving

1. Shred cooked chicken with forks and stir to combine with ginger chutney and chili sauce in the slow cooker.
2. Sautee asparagus or green beans in olive oil with garlic salt or steam broccoli.
3. Serve shredded chicken mixture over rice, couscous, quinoa and top with freshly cooked veggies.

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