Quinoa & Pecan Pancakes

Makes 16 3-inch pancakes, serves 2

Quinoa flour batter makes exceptionally tender and nutritious gluten-free pancakes, and cooking them on an ungreased nonstick surface ensures a fine surface texture.

Ingredients:
1/2 cup (1 3/4 ounces) quinoa flour
1 tablespoon potato starch
1/4 cup (1 ounce) chopped pecans or walnuts
1 teaspoon white sugar
Pinch of fine sea salt
1/2 teaspoon baking soda
1/2 cup (4 ounces) plain yogurt (regular, not thick Greek style)
1 large egg
1 tablespoon canola oil

1. Combine the quinoa flour, potato starch, pecans, sugar, salt and baking soda in a bowl.

2. In a separate bowl, mix the yogurt, egg and canola oil, and stir until smooth. Add to the dry ingredients and stir quickly until smooth. The batter will look thick and puffy.

3. Heat a heavy nonstick griddle or skillet over medium-low heat, but do not grease it. Add the batter by scant tablespoon, spacing the pancakes 1 inch apart and flattening the batter slightly with the back of the spoon. Cook until golden on both sides, about 1 minute. Stack on a warmed plate. Repeat with remaining batter.

Cook’s Tip
Serve with thick Greek yogurt and berries, or add a pinch of cinnamon to the batter and accompany with chunky applesauce instead of fresh fruit.

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Sugar-Free Oatmeal Chocolate Chip Cookies

Makes 2 dozen cookies

This is the perfect cookie - a crunchy edge and a chewy center. If you are unable to eat oats, use the same amount of quinoa flakes instead. Unsweetened carob chips are my go-to as a refined sugar-free chocolate substitute. If you can’t find them or would rather use chocolate, try bittersweet chocolate chips, as they contain less sugar.

Ingredients:
1/2 cup coconut oil or butter
1 cup coconut palm sugar
2 large eggs, preferably organic, at room temperature
2 teaspoons sugar-free vanilla extract
1 1/4 cups Amy’s Basic Flour Blend (See below)
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon kosher or sea salt
1 cup gluten-free rolled oats
1 cup chocolate or unsweetened carob chips

1. Beat the coconut oil and the coconut palm sugar together for 5 minutes, until the sugar is the consistency of wet sand. Beat in the eggs one at a time. Add the vanilla extract.

2. In a medium bowl, whisk together the flour blend, baking powder, xanthan gum, baking soda and salt. Add the flour mixture to the sugar mixture in one addition and mix until combined. Mix in the oats, then mix in the chocolate or carob chips just until incorporated.

3. Chill the dough for 30 minutes or until stiff. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

4. Drop the chilled dough onto the baking sheets by the tablespoon, leaving 2 inches between cookies as they will spread in the oven. Roll the dough into balls, then flatten with the palm of your hand. If the dough sticks to your hands, wet them lightly.

5. Bake the cookies for 13 to 15 minutes, until the edges just begin to brown. Let cool on the baking sheet for 5 minutes, until the cookies have set. Transfer to a wire rack to cool completely. Store at room temperature in an airtight container for a week or wrap the cookies in plastic, place them in a freezer-proof bag, and freeze for up to two months.

Amy’s Basic Flour Blend

Makes about 3 cups
1 cup sorghum flour
1 cup garbanzo-fava bean flour
1/2 cup potato starch
1/3 cup tapioca starch
Mix well; store in an airtight container in the refrigerator.

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Avocado Stuffed Eggs

(For 6 servings)

(This recipe originally appeared on the cover of #2/2013)

Prep time: 10 min
Cooking Time: 10 min
Difficulty: easy
Cannot be frozen

Ingredients:
6 hard-boiled eggs
1/2 cup ripe avocado, diced
2 teaspoons vinegar
1 tablespoon dill pickle relish
1/2 teaspoon dry mustard
Salt, to taste
1 tablespoon red peppercorns

3 spring onions with ends removed

3 thin slices smoked salmon

Method:

1. Peel hard boiled eggs and cut in half lengthwise. Remove yolks and place in a mixing bowl. Add avocado, vinegar, relish, dry mustard and salt. Mix well, mashing the yolks and avocado with a fork.

2. Lay two inch strips of thin sliced smoked salmon in small egg dishes.  Lay one spring onion on top.  Spoon or pipe yolk and avocado mixture into the halved egg whites. Sprinkle with red peppercorns.  Tie spring onions over eggs.

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