Quinoa and Corn Fritters

18 months is such a beautiful age. I remember Aunty Lonnie and I saying to each other when our babes were around three months ‘isn’t this such a nice age?’; a time when were enjoying their first giggles and coos and the newborn settling in phase was behind us. A few months later we said to each other ‘isn’t six months just the best?’…they had just started crawling and were beginning to explore solid food with us. We’ve enjoyed so many things about every age and stage of Finn’s; at the moment we are loving hearing new words every day (the current fav’s being rice, wine (?) and gecko), seeing him jump around like a jack in the box and sharing meals together. We have always shared our food with Finn, as we did baby led weaning (see http://www.babyledweaning.com), and it is such a joy to see him explore ‘normal’ food that we love to eat as well. These fritters are great to whip up for lunch to share and so easy to pack in a lunchbox when you are on the go.

Feel free to ad lib and substitute the ingredients – corn can be quite allergenic so if your little one is only beginning their gut healing journey, you may want to use peas, carrots or other scrummy veggies. You could possibly replace the egg with ground flaxseed soaked in water for about 15 minutes if you are allergic to eggs (I haven’t tried it yet though, as we are lucky enough to be okay with eggs!).

Gluten, dairy, refined sugar, nut free.

Ingredients:

1/3 cup red quinoa
1 cup water
1 egg
1/2 almond/rice milk
1/2 tsp ground coriander
1 tsp ground cumin
2 Tbs finely grated fresh turmeric or 1 tsp dried turmeric powder
1/4 tsp mineral salt
1 tsp baking powder
1 Tbs olive oil
1/2 cup rice flour
1 cup corn kernels (I used frozen, which I just defrosted by sitting in warm water. Fresh or canned would also be fine)
Coconut oil for cooking (or olive oil)

Directions:

1. Cook quinoa*

2. Whisk the egg, almond milk, coriander, cumin, turmeric, salt, olive oil and baking powder together well.

3. Add rice flour and whisk until smooth.

4. Add corn and quinoa to the batter.

5. Fry in coconut oil until golden and cooked through.

* to cook quinoa, pour quinoa and water in a pot and bring to the boil (with the lid on but slightly open), boil for 5 minutes then turn the element off and let it sit for around 10 minutes until the quinoa has absorbed the water. Let it cool slightly before using if you have time.

I served this with a speedy salsa of avocado, tomato, cumin, lime juice, salt and fresh coriander.

x Aunty Bee

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