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Gluten Free Dairy Free Zucchini Pancakes

Note: For these zucchini pancakes, we greased the skillet with a combination of equal parts butter and olive oil. The olive oil lowers the smoke point, while the butter imparts flavor.

Ingredients:
  • 1 1/2 cups shredded zucchini
  • 1 cup minced onion
  • 2 teaspoons minced garlic
  • 3 medium eggs
  • 3 1/3 tablespoons brown rice flour
  • 2 tablespoons sorghum flour
  • 1 3/4 tablespoons cornstarch
  • 2/3 teaspoons potato flour
  • 1/8 teaspoons xanthan gum
  • 2  teaspoons gluten free backing powder
  • salt and ground black pepper to taste
  • oil for cooking
Directions:Mix zucchini, onion and garlic together. Add eggs and mix well. In a separate bowl, stir together dry ingredients. Add dry ingredients to zucchini mixture. Cook mixture as pancakes in a heated oil pan. 


Freezing Directions:Allow pancakes to cool. Divide among the number of freezer bags indicated, separating pancakes with waxed paper. Remove as much air as possible, seal, label and freeze. To serve: Thaw and heat through.

Servings: 6

Author/Source:Angela @ Once A Month Mom adapted from Noglutennoproblem.blogspot.com

Quinoa Vegetable Salad

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I love the different textures and all the color in this salad and that is how I measure the vegetables in it - pack it with color!

Serving Size: 8 1/2-cup servings



Ingredients:
  • 1 Cup Organic Basmati Brown Rice cooked per package directions
  • 3/4 Cup Organic Red Quinoa cooked per package directions
  • 1 1/2 - 2 Cups of fresh or organic frozen corn lightly steamed
  • 3 Cups of Fresh Broccoli florets lightly steamed
  • 1 large Organic Green Onion finely chopped
  • 1 Organic Red Bell Pepper diced
  • 1/4 cup Roasted and Salted Sunflower Seeds
  • Newman's Own Italian Salad Dressing or your favorite brand - to taste

Directions:

Cook the brown rice and quinoa separately and let them cool and fluff with a fork. After they cool bring them together and mix.

At this point while rice and quinoa are cooking you and prepare and lightly steam the broccoli florets; you can use the stems in the salad but it isn't as pretty and I like to give my dog the stems as a treat. Steam the corn, dice the pepper and onion and bring it all together in a bowl and mix.

Let it cool and add the salad dressing of your choice and add in the sunflower seeds.

Tips:
Use Organic whenever possible especially when you cannot peel it.

Nutrition:
Serving size 1/2 cup
Calories 250.8, Total fat 12.1g, Cholesterol 0.0mg, Sodium 249.6mg, Total Carbs 32.1g, Dietary fiber 4.8g, Protein 7.5g

Roasted Chickpeas

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A Crunchy  Savory Snack

This recipe was adapted from the Chef in You.  I made a few changes to make to it quicker and crunchier. 
I almost double the spices and depending on your taste, you may want to make the spices stronger for more flavor.  I will even make a batch without any salt and spices for a treat for my dog too.
Ingredients:
  • 1 can 25 oz  Organic Chickpeas, ( = 2 cups) see Tips
  • 11/2  tsp Peanut Oil, see Tips
  • 1/2 tsp Cumin Coriander powder, see Tips
  • 1/8 tsp Paprika or Cayenne powder
  • Salt to taste

Tips:

1. Chickpeas: Make sure to rinse and dry them well. I laid mine out on a towel for a good half hour before cooking.

2. Oil: Less is more… a lot of oil does not work well with this recipe and is more fat.  When it comes to roasting the chickpeas and I prefer peanut oil because it is a good oil at high temperatures and making them crispy.  A little drizzle is more than sufficient so anywhere between 1 tsp. to 1 1/2 tsp. is sufficient. Try Ghee for a buttery flavor.

Other oil options are Ghee and Almond oil

3. Cumin Coriander Powder:  You can find this In the Indian stores, or make your own by using 1/4 tsp of each (or to taste)
Variations:
You can adapt this recipe to your needs very easily. Here are few basic suggestions you can build on according to your preferences

 1. Chinese flavoring: 1/2 tsp sesame oil flavored with 1 clove garlic, abt 2 tsp sesame and lots of sea salt.
2. Italian flavoring : 2 tbsp Vegetarian Parmesan (or use Nutritional yeast), 1/2 tsp olive oil flavored with 1 clove garlic, pinch of pepper and sea salt.
3. Hot Indian Blend: 1/2 tsp oil flavored with 1 clove garlic, 1/4 tsp Chile powder, 1/4 tsp Garam Masala, 1/4 tsp Cumin Coriander powder, 1/4 tsp turmeric, Pinch of pepper and table salt to taste.
4. Sweet flavoring: 1/2 tsp cinnamon and 1 tbsp of honey. Or to keep it even simple, just sprinkle some brown sugar/Coconut sugar on top. A light drizzle of Maple syrup or agave nectar also works.


Directions:
1) Drain the chickpeas and rinse them well.  Lay them out on a towel to dry (make sure they are dried off for this recipe).

2) Heat 1 tsp. Peanut Oil in a skillet on the stovetop and roast them on med-high for 2 minutes.  Keep them moving in the pan so they don’t burn.  Remove them from the heat and an additional 1/4 - 1/2 tsp. of Peanut oil, spices and mix.

3)  Spread the chickpeas out on the prepared baking sheet.  (I like using seventh generation parchment paper because it hasn’t been treated with bleach)


Baking: 
Do not preheat the oven.  Put the tray of chickpeas in the oven and roast at 425 degrees for 45-55 minutes.  I shake them up about every 15 minutes to rotate.  Remove when crispy and toasted.  

Let them cool completely and store in an airtight container.  They will stay crispy for a few of days.

Serving 1/2 Cup
Carbs 18g, Protein 6g, Dietary Fiber 5g