Whole Foods, Gluten Free Nachos with Mock-amole Green Dip - Follicular phase friendly!
I had set out to create some soft, pliable, whole foods based gluten free tortillas out of oats to have something fun to enjoy while on my whole foods diet (what wouldn't we do for hormones?).
After a first and somewhat successful attempt using oat and chickpea flour, I was determined to refine my recipe and come up with something much more worth sharing!
So I swapped out the chickpea flour for a more follicular phase friendly option: flax seeds. I figured: these hold moisture quite well and should provide some pliability. That's where I was wrong, dead wrong!
Two things happened during my tests: the mini blender I was using gave up on me after I had only reached a rather coarse result while blending my oats and flax seeds into a flour. And I got distracted and cooked my "tortillas" for a little bit too long, which resulted in them crisping up significantly, particularly as they cooled.
So here we are now, with a lovely green creamy dipping sauce and no tortillas.
So I grabbed a sharp knife, cut said tortillas into triangles, let them cool and called them nachos.
Quick, easy, oat based nachos! Which I'm sure would be just as easy to cook in the oven if you want to save yourself even more hassle.
The recipe given here is for plain nachos, since they were supposed to be tortillas, but I think they would be great if they were spruced up a bit: think garlic powder, paprika, chili, cumin, etc.
But if you want to cut them into a different shape, season them with herbs and call them crackers, I won't be mad either!
You'll really want to cook them for a while in your frying pan if you're not using an oven or they may not turn out as crispy and they should be.
You could also crisp them back up for a few minutes in a pan or in the oven if they've gone a little soft.
As for the creamy parsley dipping sauce, I really want to call it mock-amole, because it's very close in taste to guacamole, interestingly!
I assume it's the combination of creaminess from the cashews, freshness from the parsley and tang from the lemon with a kick of tabasco but, really the taste is quite close. Which is why if there's anyone out there who happens to be allergic to avocado, they should try this one out!
I like to enjoy these with a huge bowl of colourful salad and all the dips but, as always, you do you!
On another note, have you ever had radish pods???
Yes, you heard right!
When you leave them alone in the ground for long enough, radishes bolt. And if you leave the flowers alone for long enough, they'll turn into small pods, which will swell up and up until they dry out and release out new radish seeds.
But if you pick them before they reach that stage, when the pods and nice and juicy, you get a really interesting little vegetable! From one radish, you can get, dozens and dozens of pods that taste like some kind of super juicy and sweet mild radish, with a satisfyingly crunchy texture.
If you get a chance to try these, don't hesitate because they're delicious!
Whole Foods Gluten Free Nachos with a Mock-amole Green Dip (Vegan)
The night before, place the cashews in a jar of water and leave them to soak.
To make the Mock-amole dip, combine the soaked and drained cashews with the rest of the ingredients together in a small blender and blend until smooth.
Start preheating a frying pan (any type will work fine)
For the nachos, pulse the dry ingredients together in a small blender to form a coarse flour.
Transfer to a bowl and add the water.
Mix to combine and knead for a few seconds, just to make sure everything is well incorporated.
Divide the dough into 4 to 6 (depending on the size of your pan!) and form little balls.
Using a rolling pin, roll out the balls to form flat tortilla-like circles. If you need to turn the dough over to roll evenly, use a spatula to scrape it off your counter top (or wooden chopping board if you're like me!). It shouldn't stick ridiculously.
If some pieces break off, just re-attache them by pressing together.
Using a spatula, transfer the circle of dough from the working surface to the frying pan (no oil or anything else needed!) and let it cook on medium heat for at least 3 minutes on each side or until it starts to crisp up!
When cooked, remove from the pan and cut into triangles before leaving them to cool.
Repeat with the remaining dough balls.
Alternatively, roll out the dough, cut into whatever shape you like and bake in the oven until golden and crispy.
You can add herbs and spices to the dough before cooking or sprinkle on top once cooked.
You can also place them in the oven or back in the frying pan for a few minutes if you find that they are no longer as crispy as you'd like after a while.
Serve with the Mock-amole dipping sauce, salsa, nacho cheeze or any other dips you'd like and a huge salad!
For the Nachos:
1 cup of oats
1 tablespoon of flax seeds
1/4 teaspoon of salt
6 tablespoons of water
+ any herbs, spices, garlic powder etc. you like!
For the Cashew Mock-amole
1/2 cup of cashews
4 tablespoons of lemon juice
5 tablespoons of water
1 large handful of parsley leaves
1 generous pinch of salt
a few drops of Tabasco sauce (or to taste)
If you try them, tag me on Instagram!