Red Lentil and Quinoa Fritters

Yield: 9 fritters

1/2 cup quinoa
1/4 cup red lentils
1 1/2 cup vegetable broth (or water)
1 tbsp tahini
1 tsp dijon mustard
juice of 1/2 lemon
2 tbsp parsley, finely chopped
2 tbsp cornmeal
2 tbsp chickpea flour (or brown rice flour)
1 tsp cumin
1 tsp turmeric
1/4 tsp cinnamon
1/4 tsp cayenne
salt and pepper

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Place the quinoa and lentils in a medium pot with the vegetable broth. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and set aside to cool.
3. Once quinoa/lentil mixture has cooled a bit, transfer to a large mixing bowl. Add the remaining ingredients and stir well to combine. The mixture should easily come together to form patties.
4. Form patties and place on prepared baking sheet. Bake for 15 minutes. Flip and bake another 10 minutes.
5. Serve with a cucumber tomato salad and a tahini dressing.


https://www.veggieinspired.com/baked-red-lentil-quinoa-fritters/

Indian-Spiced Turkey Meatballs

Yield: 16 balls

1 lb ground turkey

1 jalapeno pepper, finely minced

1/2-inch piece of fresh ginger, grated finely

1/4 cup cilantro, finely chopped

1/4 cup almond flour

2 tbsp brown rice flour

1 tbsp olive oil

1/2 tsp whole cumin seed

1/2 tsp ground cumin

1/2 tsp ground coriander
1/2 tsp garam masala

1/4 tsp cayenne pepper 

1/4 tsp cinnamon

1/8 tsp cloves

1/8 tsp nutmeg
salt and pepper

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine all ingredients. Stir to combine.
3. Form into balls, slightly smaller than golf balls.
4. In a large skillet, heat a splash of olive oil over medium-high heat. Add meatballs and cook for about 1 minute. Rotate balls around until golden brown on all sides.
5. Transfer balls to prepared baking sheet and bake for 10 minutes or until cooked through.
6. Serve with tomato coconut curry sauce.


http://www.domesticdaddy.net/2011/02/12/indian-turkey-meatballs-or-burgers-or-breakfast-patties/

Almond Thumbprint Cookies

Yield: 16

1 1/2 cup almond meal

1/4 cup brown rice flour (or oat flour)

2 tbsp ground flax

1/2 tsp salt

1 tsp baking powder

1/2 cup almond butter

1/3 cup maple syrup

1/2 tsp almond extract

1/4 cup shredded coconut

6 tbsp raspberry chia seed jam

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a bowl, combine almond meal, brown rice flour, flax, salt, and baking powder. Stir to combine.

3. Add almond butter, maple syrup, and almond extract and stir until dough forms. The dough will be wet and sticky.

4. Lightly wet hands and roll dough into small balls, a bit smaller than golf balls. The dough should make about 16 balls. 

5. Place the coconut in a small bowl. Roll balls in the coconut until completely coated.

6. Place the balls on the prepared baking sheet. Press the middle of each ball with your thumb to create a round well. Readjust the shape as necessary.
7. Add about one teaspoon of jam into each well.

8. Bake for 10 to 12 mins until the cookies have expanded, cracked a bit in some places, and are lightly golden on the bottom.
9. Let cookies cool for 10 minutes on the sheet and then transfer to a cooling rack until completely cool. Store cookies in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.


Oh She Glows Every Day