Quinoa Pancakes: Gluten free and LOW GI
2 free-range eggs
1Tbsp quinoa flour (available in New World supermarkets if you live in the South Island of New Zealand!) Otherwise- check our your local supermarket or health food store.
Beat the eggs and beat in the quinoa flour.
Heat a heavy griddle, frying pan ( I use a heavy cast-iron griddle)
Spray with rice-bran oil(or ghee)
Pour half the mixture on the griddle and swirl around to make a fairly thin crepe.
Use a spatula or kitchen palette knife to flip the pancake over.
Then do the other one.
Fill with your favourite mix of vegetables/salad.
My favourite- mushrooms and bacon.
Generous serve for one person- (at a pinch two )
Two Clever things to do with Chick-peas/ garbanzos
- If using canned – rinse before using (reduce salt intake)
1. Simple curry
Simply sprinkle your favourite curry powder over the chickpeas, mix thoroughly and stand for 2 hours to allow the flavours to develop.
Use as an addition to your salad plate.
2. Hummus
1 can chickpeas
2-3 cloves garlic
1tsp cumin (freshly ground if possible)
Juice of ½ lemon
Olive oil
Crush the garlic.
Add chickpeas, lemon juice and cumin.
Process in food processor, adding olive oil to make a smooth paste.
Enjoy!
Mary’s Health Bars
3cups rolled oats
1/2 cup wheat germ
1 cup chopped apricots
1 cup chopped nuts
a cups finely grated carrot
1/2 cup oat bran
1 1/2 cups cooked quinoa
1 cup chopped prunes
1/2 cup sunflower seeds
2 tsp ginger
2 tsp cinnamon
3TBSP honey, 1/2 cup fruit juice, 3 TBSP malt extract
Mix dry ingredients together in a large bowl. Warm together other ingredients till honey and malt are melted. Line a 30x20cm tin with baking paper and press mix firmly into it. Bake a 175C for approx. 40 minutes and then turn off the heat and leave for a further 10 minutes (these bars are approx. 1″ thick, reduce cooking time for thinner bars). Press mix down again firmly while still hot. When cold, cut into bars. Freezes well.
Thank you Mary!
Note on quinoa:
An ancient grain grown in South America, quinoa is power packed with nutrients. Not only does it contain 50% more protein than barley, rice and wheat, but this protein is complete (meaning it contains all the essential amino acids the body requires). It is high in fibre, gluten free and it is a good source of phosphorus, calcium, iron, magnesium, manganese, zinc, potassium and copper as well as vitamin E and several of the B vitamins.
To cook - use 2 parts water to 1 part quinoa and simmer for 15 minutes.
