Healthy Breakfast Tacos

Savoury Quinoa Oat Crepes

A much healthier substitute for regular tacos. These quinoa and oat flour breakfast tacos are gluten-free and can be topped with toppings of your choice!

Savoury Quinoa Oat Crepes

Hello Hello! I am so excited today to bring this recipe because this is my firstsecond savory recipe that I feel proud of. Savory recipes intimidate me. I am always hyper aware of the balance of flavors, combinations and spice levels; the kind of anxiety I don’t have when it come to desserts. With desserts and cakes, it seems to flow naturally. I am confident if it is good or needs improvement or should never be mentioned again.  With savory, I keep asking “is it good”, “but is it good enough to be on the blog?” Steve is very patient in this and always gives me helpful inputs because he is definitely more of a spicy / savory person than a dessert person!

This recipe actually formed in my head as another sweet breakfast option filled with luscious spring fruits cooked down to bring out their sweet juices. Let’s just say it did not translate into tasting as good as it sounded in my head. The strong quinoa flavor completely empowered the fruits. Yes, quinoa flour has quite a strong taste. You have been warned. The addition of half oat flour and some spices in the batter balances it out.

Savoury Quinoa Oat CrepesSavoury Quinoa Oat Crepes

 

 

 

 

 

 

 

Savoury Quinoa Oat CrepesSavoury Quinoa Oat Crepes

 

 

 

 

 

 

 

 

Last week was busy volunteering at the Hot Docs Film Festival which is the biggest documentary film festival in North America. That meant weird shift hours, lots of standing and no proper break times to hydrate or eat my snacks which I was carrying in zip locks because as per the diet, I must eat every 3 hours! This got me thinking about how hard it must be for full time working individuals with very busy schedules filled with client meetings to go on such a diet. I mean, you basically can’t eat out and if you meet people over coffee you have to ask for herbal tea everytime like you had a serious case of stomach flu and you have to be an expert meal planning person or you better learn super quick. There is a whole bunch of shopping, chopping, prepping, cooking, portioning, freezing to do and no, you cannot order in or eat store-bought frozen chicken nuggets even if you are so tired that everything from your toes to your hair aches. I am glad I am doing this while I am on my extended sabbatical!!

I am sure everyone has been very busy planning Mother’s Day or posting Mother’s Day recipes. I don’t even remember the last time I celebrated Mother’s Day with my mom because we have been in different countries and now different continents for so many years! So I wonder, what I would do with her on the special day if she were here. What do you guys do?? Spa days? Cook together? Shopping bonanza? Would be fun to hear about your plans.

Savoury Quinoa Oat Crepes

Notes

Quinoa flour has a strong flavour. Addition of oat flour subdues it a bit

If you don’t have oat flour, simply grind up some gluten free steel cuts oats. If you measure out ½ cup steel cut oats, it will make about ½ cup + 2 tbsp of oat flour.

There is no tahini or olive oil in the hummus because it is not allowed on all days of the diet. So technically this is not hummus, it is a dip! But feel free to add 4 tbsp of tahini and 4 tbsp of olive oil to make real hummus.

Savoury Quinoa Oat Crepes

Healthy Breakfast Tacos

Ingredients – Makes 4 – 5 crepes
For the tacos
½ (60g) cup quinoa flour
½ cup (50g) oat flour / steel cut oats finely ground
Salt
Chili flakes
1 heaping tbsp. fresh cilantro – finely chopped
2 egg whites
¾ (140ml) cup almond milk
Coconut oil for frying

For the Slaw
2 cups finely sliced onion, carrot and red cabbage
4 tbsp apple cider vinegar
1 tbsp. olive oil
Salt & pepper

Diet Friendly Cilantro Jalapeno Hummus
2-3 jalapenos, seeded or unseeded depending on the amount of spice you like (I use 3 whole jalapenos and find that the hummus is spicy, but not too spicy)
2-4 garlic cloves
1 tsp cumin
a generous handful of cilantro (about 1 cup)
1 (15oz) can no-sodium chickpeas (garbanzo beans), drained and rinsed
¼ cup (about 1 lemon) fresh lemon juice
½-1 tsp salt

For Serving
Fried Eggs, fresh finely chopped cilantro, few dashes of pepper

Directions
To make the tacos – in a medium bowl, whisk together all the dry ingredients. Add the egg whites and almond milk. Whisk till a smooth batter is formed. Heat a small non-stick frypan on medium high. Once hot, add ½ tsp coconut oil. Pour ¼ cup of batter onto the frypan and swirl immediately. The taco should not be too thin and not too thick. Cook till edges start to brown and the top is set. Flip cook for a minute. Remove from pan. Keep in in warm oven. Repeat for all.

To make slaw – Dump all ingredients into a bowl, mix well. Set aside. Store leftovers in refrigerator and top it on burgers, wraps, baked chicken or as side salad.

To make Hummus – Dump all ingredients food processor or powerful blender and whiz it till smooth and creamy. Store in refrigerator for upto a week.

To serve – spread some hummus on each crepe, top with slaw, top with a beautiful sunny side up egg, sprinkle some cilantro and pepper.

Hummus is adapted from Kim’s Cravings

Savoury Quinoa Oat Crepes

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16 Comments

  1. Cilantro jalapeno hummus sounds like everything I want to eat right now! The crepes sound interesting too, I have never used quinoa flour before but will have to now!

  2. Creative use for quinoa flour! I bet this recipe will convert even the not-so-quinoa-lovers (like my family). Have a great weekend Jenny!

  3. I always bake something for my mom for Mother’s Day; this has gotten difficult over the years as she no longer eats gluten or sugar, and those are two of my favorite things :). I have the same issue as you with savory. When it comes to desserts I KNOW when I have a winner but with regular food I feel like I can always improve things. These crepes look perfect already though! I’ve never used quinoa flour so thank you for the warning about their flavor. Have a great weekend, Jenny!

  4. Thanks Kelsie. Oh yes, use the quinoa flour with caution. My first try was really quite terrible. LOL. Oh how we love gluten and sugar!! Hope you have fun day with your Mom.

  5. I know right! It is so tasty. I am waiting for my diet to be over to make it again with lots of tahini and olive oil!

  6. Thanks Patrick. Yes if you don’t want to use tahini this is a good hummus coz the flavor of cilantro and jalapeno are so refreshing and bold!

  7. Jenny, this dish is right up my alley! I love the slaw on it. This will make a great dish to try over the weekend! Also, yes, I am not even on a ‘strict’ diet and it is hard to manage meal prep and what not on the go.

  8. Thank you Stacy! I hope you try it. Let me know if it worked for you 🙂 Meal prep is totally a pain!! LOL

  9. Hey Jenny! I can’t wait to try these – we love our savory breakfasts and lately I’m in love with using quinoa in my recipes. I totally get you on that little bit of anxiety before posting a savory post – baking flows much more easily for me too! I’m sorry to hear you haven’t had a Mother’s Day with your Mama in a while – I’ll actually be going to visit mine for the first time in a while since becoming a Mother myself 🙂 Hope you have a nice weekend!

  10. Whoa – so much good stuff here! I’ve never made crepe before, nor have I used quinoa flour. Love this savoury version and it’s just perfect with that egg on top! And that hummus? Gimme! I would be totally happy with this for breakfast, lunch or dinner 🙂

  11. Thanks Katherine! Let me know how it turns out. So nice that you are spending Mother’s Day with your mom. Have fun!

  12. Thanks Dawn! You are so sweet. Hahha I love my fried egg. Have a fun weekend 🙂

  13. these look so tasty! i love quinoa, but haven’t used quinoa flour before, and will have to fix that asap. also: 3 jalapenos with seeds and the hummus isn’t spicy to you?! i think you might have a high heat tolerance (; i’d probably be alternately eating this and being like, IT’S SO GOOD WOW, and chugging milk.

  14. Hahah Heather, I promise it is not too spicy! It may be due to the chickpeas, but the spice levels are rather subdued. No comparison to some of the Korean banchan spice levels 😛

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