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Chickpea flatbread is something super satisfying and comes together super quick and easy. Although very similar to farinata (or socca), it has one very important additional ingredient, baking powder. This addition gives the flatbread, a lighter more bread like texture. You can serve this flatbread as a gluten-free bread alternative without the added refined starches and binders often used in gluten-free baking. Plus the garbanzo bean flour is really cheap and great if you are watching your food budget. So here you go! This is one of my favorite hacks for a bread alternative, that is lower in carbohydrates (18g), high in protein (7g), and high in fiber (8g). The Maldon's sea salt flakes, definitely takes it up a notch and is not required....BUT I personally think it's a necessary garnish for the full flatbread experience.
Chickpea Skillet Flatbread Makes 1 Serving INGREDIENTS 1/4 cup garbanzo bean flour 1/4 teaspoon baking powder Generous pinch salt Fresh ground pepper Herbs to taste (I like oregano and rosemary) 1/4 cup water Butter (or olive oil) Maldon's Sea Salt Flakes DIRECTIONS In a small bowl mix together the garbanzo bean flour, baking powder, salt, pepper, and herbs until incorporated. Then add 1/4 cup water and mix with a spoon until most lumps are gone (doesn't have to be perfectly smooth). Meanwhile, heat a small cast iron skillet over medium. Once hot reduce to medium low and add a generous pat of butter, evenly coat the bottom, and pour in your garbanzo bean mixture. Tilt the pan to evenly distribute the mixture across the bottom. Sprinkle with Maldon's salt and cook until set about 3-5 minutes. Using a large spatula flip the "pancake" over, all the while carefully slipping in another pat of butter. Then cook another minute. Voila! You are done! Cut up the flatbread into quarters, and enjoy as part of your meal. I like it with soup, as a side to a salad, or simply topped with tomato slices and avocado. Note: Instead of making 1 larger "pancake", you can also make a few smaller ones. It's up to you! Let me know how you enjoy this chickpea flatbread at home!
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It can often be a struggle to get babies and toddlers to eat their veggies for a variety of reasons. But mostly commonly what I see is that babies and toddlers are offered plain/bland veggies. Although some may like that, I find that most do not. Babies like flavor just as much as adults do. AND adding flavor encourages them to be a more adventurous eaters as they get older. That's where these little patties come in! They are flavorful, veggie rich and nutrient dense! The nutritional yeast adds a cheesy flavor and an excellent source of B vitamins. The garbanzo flour adds protein and fiber, but most importantly acts as the binder to keep these veggie patties together. These patties can easily be adapted with different herbs/spices and cauliflower can be used in place of broccoli. Toren especially enjoys these patties with Karam's Garlic Sauce or hummus. I am sure pasta or marinara sauce would also be tasty.
Makes 12 patties Time: <30 minutes INGREDIENTS 2 cloves garlic 1 small head of broccoli (florets only, ~15) 3-4 medium crimini mushrooms 1/2 teaspoon dried oregano 1/4 cup garbanzo/chickpea flour (Bob's Red Mill) 2 tablespoons nutritional yeast (I used large flaked) 1/4 teaspoon sea salt 1 teaspoon aluminum free baking powder ~3 tablespoon water 1 tablespoon grass-fed butter/olive oil for frying DIRECTIONS Place the garlic cloves into a food processor and process until finely minced. Add the broccoli florets, mushrooms, and oregano. Process until finely minced and sticking together. In a separate medium bowl mix together the garbanzo flour, nutritional yeast, salt, pepper, and baking soda. Stir in the broccoli mixture with a spatula. Add water 1 tablespoon at a time until the mixture sticks together without being too wet, ~3 tablespoons. Heat a large skillet over medium heat. Add butter (or olive oil). Once melted and sizzling reduce heat to medium low. Using a tablespoon add the broccoli chickpea mixture to the pan, making ~ 12 patties. Flatten with spatula and cook for 3-4 minutes, then flip and cook another 3-4 minutes. Serve warm (not too hot) or room temperature with Karam's Garlic Sauce or hummus. Note: Store patties in an airtight container in the refrigerator. The patties also freeze well and can be briefly reheated in microwave (~15 seconds). Make sure to let them cool before serving. Nutrition (for 2 patties): 57kcal, 2.3g fat, 6.5g carbs, 3g fiber, 3.3g protein. If you like chocolate and enjoy roasted nuts, then these little bites of heaven are for you. Whenever I offer one of these truffles to friends or family they always ask me, "Are you sure there is no sugar in these?". My answer is always, "Yes, it's just nuts, cacao, and dates!". I chose to use two different cacao powders. The extra dark cacao powder gives the truffles that rich dark chocolate flavor, but I didn't want it to be too rich, so I used regular cacao powder as well. Depending on your preference, or what you have at home, you can make your own personalized cacao blend. The cacao nibs give the truffles a little crunch (which I love). These truffle bites are the perfect little whole food treat that all will enjoy, trust me. You might as well make a double batch while you are at it! My favorite way to eat these truffles is to pair it along side a cold glass of unsweetened almond milk or a cup of hot green tea.
Make ~15 Truffles Time: ~ 1 hour (including 45 minute cool time) INGREDIENTS 1 heaping cup raw whole nuts (hazelnut/almonds, walnuts/pecans, cashews)* 8-9 medjool dates, pitted 1 tablespoon extra dark cacao powder (I got mine at Whole Foods) 2 tablespoons organic cacao powder (I used TJ's organic cacao powder) 1 tablespoon raw cacao nibs Generous pinch sea salt Optional: 2 scoops Healthy Origins Sunfiber DIRECTIONS Preheat oven to 350 degrees. Place nuts on baking sheet and roast for 6-8 minutes, depending on oven. Remove from oven, transfer to a plate, and allow to cool, about 15 minutes. If you are using smaller nut pieces they will roast faster. If you are using whole nuts they will roast slower. Make sure to watch your nuts carefully so that they don't burn. Once the nuts are cooled, transfer the nuts to a food processor and add the pitted dates, cacao powders, cacao nibs, and generous pinch sea salt. You can add optional Sunfiber to increase the prebiotic content of these nut balls. Sunfiber is partially hydrolyzed guar gum, a safe low FODMAP fiber that has been shown to increase the growth of good gut bacteria and help modulate bowel movements positively. Also, Sunfiber is naturally sweet, adding a little bit of sweetness to this treat. Process until the mixture sticks together when pressed between fingers, about 1 minute. Roll into even balls and store in an airtight container. Store in fridge or freezer. They are softer when stored in fridge and a bit firmer when frozen (my personal favorite). *My favorite nut combo is a blend of walnuts, hazelnuts, and cashews. |
RecipesI hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free. Archives
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