Flour Power!
We love to cook, eat, be healthy. One of our favorite pastimes is grabbing our favorite cookbooks and putting recipes to the test. With fall around the corner, prime baking season is soon upon us! Want to add a healthy spin to some of your favorite dishes, try out some alternative flours. Below we are giving you a few ideas!
Almond flour
Almonds are so versatile. Have you ever made almond milk and didn’t know what to do with the pulp? Try making almond flour! This flour is usually made with almonds that have been blanched and then finely ground to a light, texture. Almond flour is naturally gluten-free and is a good source of protein, healthy fats, vitamin E, and calcium. Almond flour is also great for baked goods!
Chickpea
Chickpea flour is made from finely ground dried chickpeas. It’s gluten- and nut-free and is nutrient rich with folate , fiber, and B vitamins, which is great for a healthy metabolism. This flour does have a stronger, earthier and nutty flavor compared to other flours, so it would be great in Mediterranean dishes like falafel or chickpea flatbread.
Arrowroot flour
Arrowroot flour is ground from the root of the plant, and is a great alternate for thickening recipes, similar to cornstarch. . It is tasteless, and the fine powder becomes clear when it is cooked and has no pronounced flavor. If you are Paleo or trying out Whole 30, this should definitely be in your pantry. Give the recipe below a spin and let us know your thoughts!
Orange Chicken w/ Cauliflower Rice
Ingredients
1 teaspoon grated orange zest
1 cup fresh orange juice
1 tablespoon coconut aminos
1 teaspoon rice vinegar
2 cloves garlic, minced
1 teaspoon minced fresh ginger
¼ teaspoon salt
2 ½ teaspoons arrowroot powder
1 tablespoon clarified butter or ghee
1 ½ pounds of boneless, skinless chicken breast cut into 1-inch pieces
1 bag (12 oz) fresh broccoli, carrots, and snow peas stir-vegetables
2 green onions
Instructions
In a small bowl, mix together the orange zest and juice, coconut amino, rice vinegar, garlic, ginger, and salt.
In another small bowl, whisk together 2 teaspoons cold water and arrowroot flour until smooth
Heat butter in a large skillet over medium-high heat. Add the chicken and cook, stirring, until fully cooked.
Transfer chicken to a separate plate and cover to keep warm
Stir the orange juice mixture into same skillet and bring to a boil, stirring over medium high heat.
Whisk in the arrowroot powder mixture until smooth
Add stir-fry vegetables and cook, until vegetables are crisp-tender and the sauce has thickened slightly, 4 – 6 minutes
Stir in chicken and heat through, about one minute
Prepare cauliflower rice according to package
Spoon chicken and vegetables over the cauliflower, sprinkle with green onions and serve.