Sweet Quinoa Dosas

Adapted from Reboot with Joe  I had to make another batch as these went so fast....next time I make a double...maybe triple batch.

Ingredients:
1 cup quinoa
1/4 cup  water
1/4 teaspoon baking soda
Pinch sea salt
1/2 tsp cinnamon
1 date (pitted)

Directions:
1.) Rinse quinoa well.  Add to bowl and cover with water.  Soak for about 20-30 minutes.

2.) After quinoa has soaked, drain and add it a blender with 1/4 cup of water, the date, cinnamon, baking soda, and sea salt.

3.) Blend until smooth.  Add more water if needed.  Batter should be smooth, like a crepe batter.

4.) To cook, heat pan over medium heat.  Add 1/2 to 1 teapsoon coconut oil (or other oil).  Ladle a small amount and quickly spread out.  Cook about 3-5 minutes and flip.  Dosas should be golden brown on both sides.

Note:  To make dosas savory, leave out the date and cinnamon and substitute with fresh herbs or spices.

Vegan Pumpkin Soup

Ingredients

• 1 cup (240 ml) chicken  (vegetable broth for vegan)
• 1/4 cup (60 ml) unsweetened coconut milk
• 1 1/2 cups (368 g) canned pumpkin
• 1/2 cup (58 g) sliced onions, sautéed
• 1 1/2 garlic cloves, roasted
• 2 Tablespoons brown sugar
• 1/2 teaspoon paprika (optional)
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon freshly ground nutmeg
• salt and freshly ground black pepper, to taste

Directions

1. Place all ingredients into the Vitamix or high speed blender container in the order listed and secure lid. Blend until super creamy.  If you have a Vitamix it gets super creamy and warm, so yummy!

Garnish with toasted pumpkin seeds.

Grain Free Pumpkin Bars

Adapted from  Detoxinista.com

Serves: 9-12

Ingredients

• ½ cup pumpkin puree
• ½ cup almond butter
• ⅓ cup honey
• 2 eggs
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt
• ½ teaspoon baking soda

Instructions

1. Preheat oven to 350F and grease an 8″ x 8″ pan generously with coconut oil or butter.
2. Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms.
3. Transfer the batter to the greased pan, and bake at 350F for 20-25 minutes, or until the edges are golden brown and the center is firm.
4. Allow to cool completely in the pan, then cut and serve!
5. Perfect as is but can also top with Maple Pecan Glaze

Sweet Quinoa Dosas

I think I will be trying thses this weekend! Thanks to Joe at http://www.rebootwithjoe.com/after-school-snack-pomegranate-salsa-with-sweet-quinoa-dosas/

Ingredients:
1 cup quinoa
1/4 cup filtered water
1/4 teaspoon baking soda
Pinch sea salt
Pinch cinnamon
1 date (pitted)

Directions:
1.) Rinse quinoa well.  Add to bowl and cover with water.  Soak for about 20-30 minutes.

2.) After quinoa has soaked, drain and add it a blender with 1/4 cup of water, the date, cinnamon, baking soda, and sea salt.

3.) Blend until smooth.  Add more water if needed.  Batter should be smooth, like a crepe batter.

4.) To cook, heat pan over medium heat.  Add 1/2 to 1 teapsoon coconut oil (or other oil).  Ladle a small amount and quickly spread out.  Cook about 3-5 minutes and flip.  Dosas should be golden brown on both sides.

Note:  To make dosas savory, leave out the date and cinnamon and substitute with fresh herbs or spices.

Socca - Gluten Free Pan Bread

Socca

Adapted from Choices Market

A savoury bread from the South of France.  It is prepared in a pan, preferrably cast iron and is gluten free. Great for making sandwhiches or as a side with a soup or salad. 

Ingredients :

1 cup garbanzo (chickpea) flour
1/2 tsp cracked black pepper
1/4 tsp salt
1/2 tbsp fresh rosemary, minced
1 cup warm water
2 tbsp + 1 tbsp oilve oil
1/2 medium red onion, sliced (optional)

Instructions :

1. If using a cast iron pan or iron dish, place in the oven and preheat to 450°F (230°C).

2. In a large bowl, sift garbanzo flour, pepper and salt together. After sifting, add rosemary leaves.

3. Whisk in warm water and 2 tablespoons of the olive oil. Batter should have the consistency of thick cream.

4. Cover the bowl and let the batter set for at least 30 minutes.

5. Stir sliced onion into the batter (optional)

6. Remove skillet from oven. Add remaining tablespoon of olive oil to the hot pan.

7. Pour batter into pan and bake for 12 – 15 minutes or until the pancake is firm and the edges are set (top may not be browned at this point).

8. Turn on broiler, set socca a few inches below your broiler for 1 – 2 minutes, just long enough to brown it in spots.

9. Cut into wedges and serve warm.