¼ cup + 2 tablespoons blanched almond meal
¼ cup + 2 tablespoons quinoa flakes
½ teaspoon xanthan gum
½ teaspoon salt
2 tablespoons minced fresh parsley
¼ teaspoon onion powder
¼ teaspoon garlic powder
2 tablespoons vegetable or canola oil
2 tablespoons water
In a medium bowl, whisk together the almond meal, quinoa flakes, xanthan gum, salt, parsley, onion powder, and garlicpowder. In a separate bowl or large glass measuring cup, whisk the eggs, oil, and water. Add the wet ingredients to the dry and mix well with a fork. Cover and refrigerate for 30 minutes.
Remove “not-zah” balls with a slotted spoon and serve in hot chicken or vegetable soup.
Makes about 15 dumplings
Written by Cara Lyons
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