I bought chia seeds the other day. I don't know if you've ever seen a chia seed before but they are tiny. A little research showed that these seeds contain tons of nutrition. Omega 3 fatty acids are just one of the health benefits. Some call chia a superfood. I found that chia seeds are incorporated into food as a thickener in dips, puddings, tossed in to smoothies, etc. There are many recipes on the net for pudding. Today I'm going to share a Mock Tapioca Pudding.
Mock Tapioca Pudding
1 cup milk (I used almond milk)
1 tsp. vanilla
10 or so drops of stevia
1/4 cup of chia seeds
Combine all ingredients in a bowl. Stir mixture. Place in fridge for at least one hour. It doesn't get much easier!
Who doesn't love Navajo Tacos? I know they are really well received in this house. I have rarely made them and not at all since the family went on the gluten free diet. I was looking for an easy bread recipe and came upon this. Oh, it was heavenly and EVERYONE loved it. If a good all-purpose flour is needed, check below the recipe.
Gluten-Free Fry Bread makes 4-6 fry bread, depending on size 2 cups flour 1 egg 2 Tbl vegetable oil (I use olive oil) 1 Tbl baking powder 1 tsp salt 1/4 cup powdered milk or powdered milk substitute 3/4 cup warm water vegetable oil for frying (I use coconut oil)
Pour approx 2″ of oil into a saucepan and heat over medium heat.
Mix flour, baking powder, salt, milk powder until combined. Beat egg, add oil and add to flour mixture. Add 1/2 cup water and stir with a fork, adding the remainder of the water if needed. Dough should be soft and somewhat sticky yet firm enough to hold shape.
Form into tennis ball sized balls and let rest for 5 minutes under wax paper or paper towel.
Drop a small piece into oil to test the heat – it should quickly bubble and turn golden brown within 20 seconds or so.
Pat each ball into flat rounds, approx 6 inches across and drop into the hot oil. Let cook 45-60 seconds and the flip over. Bread is done when it’s golden brown.
Drain on paper towels and enjoy. Sprinkle with powdered sugar for a sweet treat or top and serve as tacos.
1 cup sorghum flour or brown rice flour
1/2 cup millet flour, almond meal, buckwheat flour, or quinoa flour
1/2 cup tapioca starch, potato starch or corn starch