"Breaded" Fish Prep

Almond Meal

Use a thin fillet of white fish (basa, tilapia, etc...). Dip in beaten egg (optional) and then roll in almond flour + salt + seasonings. For company, use 1:1 ratio of almond flour and grated parmesan. Bake at 400F for 9-10 min.

For thicker fillets (i.e. salmon), bake approx 10 min / inch.

Hummus

Spread fish fillets with thin layer of hummus. May top with additional almond meal topping or panko (includes wheat). Bake 10 min / inch.

Gluten Free Bar Recipes

Cherry Vanilla Power Bars

2 ½ cups slivered almonds (I used unblanched)
⅓ cup golden flaxmeal
⅓ cup dried cherries
⅓ cup dried cranberries
10 drops vanilla stevia
2-3 tablespoon water

Place almonds, flax, cherries, cranberries and stevia in food processor
Pulse until well ground, then pulse in water until the mixture begins to form a ball
Remove from food processor and press into an 8 x 8 inch baking dish
Slice into bars and serve

Makes 12 bars


Five Ingredient Quinoa Granola Bars
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 10 - 12 bars

Ingredients

1 cup dried Turkish figs
1/2 cup organic peanut butter (creamy or chunky is fine)
3 - 4 tablespoons maple syrup
2 - 4 tablespoons water
1 1/2 cups quinoa flakes

Instructions

Preheat the oven to 325 degrees F. Line a square baking dish (either 8 x 8 or 9 x 9) with parchment paper and set die.
Add figs to a food processor and process until they are broken down and resemble small crumbles. Add peanut butter and maple syrup (for for 4 tablespoons if you want them more on the sweet side) and process again until a dough begins to form into a large ball.
Add water, 1 tablespoon at a time until the dough loosens from the ball and spreads out inside the bowl.
Add quinoa flakes and pulse to combine.
Transfer dough into prepared baking dish and press down firmly with your hands. You want the dough to be as uniform as possible in terms of the thickness so they bake evenly.
Bake bars on center rack for 25 - 30 minutes until the edges begin to brown and they are no longer sticky.
Remove and let cool completely in the pan. Transfer to a cutting board, carefully (gently) slice them into bars and transfer to a wire rack until bars have firmed up.
Store bars in an airtight container in the fridge for ultimate freshness!

Gluten Free Quinoa Flake Peanut Butter Cookies

Karina's Gluten-Free Wheat-Free Peanut Butter Quinoa Cookies Recipe

Recipe posted January 2010.

Packed with vegan protein these delicious peanutty cookies stand up to dunking (I dunked in ice cold organic soy milk). There are hands down the best peanut butter cookie I've tasted. Slightly chewy, dense and yet, tender. And best of all they do not crumble. If you (or someone special) is sensitive to peanut butter, you're still in luck. Use your favorite seed butter in place of the peanut butter (adjust if necessary, for a liquidy butter).

Ingredients:

In a large mixing bowl, whisk together:

1 cup sorghum flour
1 cup Ancient Harvest Quinoa Flakes
1/4 cup organic millet flour, or buckwheat flour
1 tablespoon tapioca starch
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon Authentic Foods Vanilla Powder (or use 2 teaspoons bourbon vanilla extract)

Add in:

1 cup organic golden brown sugar
1/4 cup honey or organic raw agave (to keep it strictly vegan)
1 cup organic chunky peanut butter
1 tablespoon Ener-G Foods Egg Replacer whisked with 1/4 cup warm water till frothy
2-4 tablespoons rice milk or nut milk (start with less, add one spoon at a time)

Instructions:

Preheat oven to 350ºF. Line a baking sheet with parchment paper.

Beat or stir the dough until all the ingredients are incorporated and you have a smooth, sturdy cookie dough that sticks together when you grab a piece and form a ball. It should not be wet or sticky. Add just enough rice milk until this occurs- start with one tablespoon at a time and add more slowly, as you need it to make the dough malleable.

Form the dough into 18 balls and place the balls of dough on the prepared baking sheet. Press down slightly to flatten just a bit- not too thin. Mine looked like domes.

Place the baking sheet into the center of a pre-heated oven and bake until firm and golden- about 20 to 25 minutes. They will appear slightly soft to a light touch, but firm in the center; they firm up more as they cool.

Do a test run if you like to determine exact baking time for your particular oven.

Cool cookies on a wire rack. Lovely warm from the oven.

Wrap by twos in foil for freezing in bags. Gluten-free baked goods stay fresher longer if you freeze them.

Read more: http://glutenfreegoddess.blogspot.com/2010/01/peanut-butter-quinoa-cookies.html#ixzz3QuAJTKgn

Dosas -- Urad dal and rice flour

INGREDIENTS

¾ cup urad dhal * See NOTE (175 millilitres)
3 ½ cup water (750 millilitres)
2 cup rice flour (available in many grocery stores) (450 millilitres)
1 tsp salt
1 Tbsp vegetable oil (15 milliliters)

DIRECTIONS

1. Soak the dal in a bowl overnight. Next morning, drain the water from the dal and place dal in a blender, together with 1 cup / 225 millilitres fresh, cold water. Blend until smooth. Depending on your blender, this may require giving the dal a stir manually at intervals.

2. In a saucepan, heat 1/2 cup (100 millilitres) of water over low heat, stir in 1 tablespoon (15 millilitres) of rice flour, and continue to stir until it begins to thicken. Set aside. In a large bowl mix together the ground dal, salt, remaining rice flour, and 2 cups (450 millilitres) of water. Stir well to make a thin batter.

3. Add the thickened rice paste and stir again to mix well. Cover the bowl and let stand for 5 to 6 hours at room temperature, or as long as 12 hours if you need to. Just before you begin cooking, lift up a spoonful of batter and pour it. The batter should resemble a thin crepe batter; add more water to thin it if necessary.

4. Heat a large (11- or 12-inch / 30 centimetre) griddle over medium-high heat. (You need a griddle with low sides, for the dosa will spread to the edge of the pan and if it has high sides, you’ll find it very difficult to lift the dosa off the pan.) With a paper towel (or the cut side of a potato, the traditional way), oil the surface of the griddle lightly. When it’s hot, pour on a 1/2 cup (100 millilitres) of batter, starting at the center and moving out in a spiral shape. Use a spatula or the back of a wooden spoon to help spread the batter as far as possible to the edge of the griddle. The dosa should be made as thin as possible. Allow to cook for approximately 2 minutes on the first side. Flip over and allow to cook for one minute on the other side. Timing depends on how hot the griddle is; don't be afraid to let the dosa cook longer. It is better to have a slightly crispy dosa than an undercooked one.

5. Repeat with the remaining batter. As each dosa is removed from the griddle, stack on a plate and cover the stack of dosas with a clean cloth to keep warm.


Read more at http://www.foodnetwork.ca/recipe/homestyle-dosa/6619/#9qgbzzhZghj31VsJ.99


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Dosa and Dosa batter with rice flour (Indian Crepe)

Fermentation time: 6-10 hours Please try to follow the water measurements if you are not familiar with the consistency of the dosa batter. Its makes lot of difference.
Serves: Approx 20 medium sized dosas

Ingredients

• 1 cup whole urad daal, skin removed (Black matpe beans polished)
• 1 tablespoon methi (Fenugeek) seeds
• 3 cups leveled rice flour (I use laxmi brand raw rice flour)
• 5 cups of water
• (I used 1 and ½ cups for grinding daal and the remaining for final batter)
• 2 teaspoons of salt or to taste

Instructions

Making Batter:

Wash and soak urad daal and methi seeds in 3 cups of water for 4 to 6 hours.

Drain the soaked urad daal and without rinsing, add this to mixer or food processor and grind using little water as needed to make a smooth batter. (I used 1 and ½ cups of water for grinding daal)

Add rice flour into a big bowl and add water as needed and mix well with your hand, whisk or spoon so that no lumps remain. Add the ground daal and remaining water if any.

Let it ferment for 8-10 hours. You know its fermented well when you see tiny bubbles and the batter increases in volume.

Making Dosa:

Add salt in the batter. Heat a flat griddle / Tava on medium high heat. Using a flat laddle, pour the batter in the center of griddle and flatten it from the center towards outside in concentric circles.
Add oil, butter or ghee(clarified butter), ghee is anytime better. Wait for it to cook and turn crisp. Once the desired crispiness is achieved, fold it into half and place it on a plate. Don't cook the other side since that will make it soft.
Serve this with chutney, sambhar (lentil curry) or spicy potato.

Notes

If the batter is too thick and you have difficulty spreading it, add some more water.

Fermentation depends on how warmer the room is. I store my batter in my turned off oven or microwave. I let the oven light stay on for an hour.

The longer the batter stays outside, it will become more sour. If you don't plan on making dosa, transfer the dosa batter into the refrigerator.

If you are in a hurry, you can soak the urad daal in warm water and grind it within an hour or two.

I ideally soak daal in the morning and grind in the evening so that batter is ready by morning or else I soak daal in the evening and grind in the morning so that batter is ready by evening. Time management I say :)

Once the batter is fermented, you can also freeze it. To thaw, transfer into the refrigerator 6-8 hours before you want to make dosa.

Its also ideal to let the batter stay at room temperature at least 30 minutes before you start making it.

Pan shouldn't be too hot when spreading the batter. If it gets hot, sprinkle some water before spreading the batter.

Batter stays good for 3-4 days if stored in the refrigerator.

P.S: How you spread the batter is very important to achieve crispiness. Please check out any of the good videos on you tube.

Nutrition Information
Serving size: Serves 4-6

Aloo Chole

Ingredients

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium yellow onion, small dice
• 2-4 teaspoons peeled, finely chopped fresh ginger (from a 1- to 2-inch piece)
• 4 medium garlic cloves, finely chopped
• 2 serrano chiles, stemmed and finely chopped -- OPTIONAL; MAY ALSO USE CHILI POWDER, ADDED WITH OTHER SPICES
• 1 (28-ounce) can diced tomatoes, including juice
• 2 teaspoons garam masala
• 1 teaspoon ground coriander
• 1 tsp salt or more to taste
• 1/2 teaspoon turmeric
• 3.5 cups prepared chickpeas [or two 15-ounce cans chickpeas, drained] 
• 1/2 cup water
• 2 medium potatoes, cooked (I microwave), peeled and diced into 1 square inch pieces 
• leftover tamarind sauce from takeout 
• cilantro, chopped

Procedure

Heat the oil in a large frying pan over medium heat until shimmering. Add the cumin seeds and cook, stirring occasionally, until fragrant, about 1 minute. Add the onion, ginger, garlic, and OPTIONAL chiles, season with salt. Cook, stirring occasionally, until the onions have softened, about 6 minutes.

When the onions have softened, add the garam masala, coriander, measured salt, and turmeric to the frying pan and stir to coat the onion mixture. Cook, stirring occasionally, until fragrant, about 1 minute.

Add tomatoes,  chickpeas, and the water. Stir to combine, scraping up any browned bits from the bottom of the pan, and bring to a simmer. Add potatoes and tamarind sauce. 

Reduce the heat to medium low and simmer, stirring occasionally, until the flavors have melded and the sauce has thickened slightly, about 20 minutes. Taste and adjust salt as necessary. 

Top with chopped cilantro. Serve with white rice or chapati.