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!
Hello Hello! I am so excited today to bring this recipe because this is
my first, second 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.
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.
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.
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
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
Fried Eggs, fresh finely chopped cilantro, few dashes of pepper
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