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
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
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!
Cooking the perfect quinoa does not need to be complicated. I have seen some recipes call for straining cooked quinoa in a colander after cooking and most calling for too much water leaving you with wet, soggy grains. Either way is not ideal...too much work for unappetizing soggy grains. Try my super easy way to make perfectly fluffy quinoa every time.
1 1/2 cups quinoa (any color)
2 1/2 cups water
In a medium pot add quinoa and water. Cover and bring to a boil. Once boiling reduce heat to low and keep covered, cooking for an additional 5 minutes. Then turn off heat and leave covered for another 15 minutes or more. I usually just cook it and forget about it until I am ready to serve it for lunch/dinner, etc. For example, sometimes I prep the quinoa in the morning and leave it on the stove until lunch.
What you are left with is perfectly cooked and fluffy quinoa that required very minimal work/attention. If you are using it for salads, it is best to let it cool to room temperature on the stove or let cool in the refrigerator.
Celeriac Root Puree
Celeriac root is related to celery and it has a ton of flavor! Commonly used in Europe (and very cheap), it is often only found on menus in high end restaurants and a bit more pricey to buy in the grocery store in the USA. However, you can most definitely find it at your local farmer's market. Celeriac root is also a low carbohydrate choice that is much tastier than cauliflower puree (I think). With only 6g of carbs per 3.5oz serving it is an excellent mashed potato alternative for those struggling with metabolic syndrome, diabetes, or decreased insulin sensitivity.
Makes 6 servings
Time: 45 minutes
2 cups organic whole milk (optional)
3-4 cups water
1 tablespoon salt, plus more to taste
2-2 1/2 pounds celeriac root, peeled and coarsely chopped
1 large potato (or 2 medium), peeled and coarsely chopped
1 medium yellow onion, quartered
3 tablespoons grass-fed butter
Fresh ground pepper
In a large pot bring to boil the water, milk, and tablespoon sea salt (enough to cover the veggies when added). Add the chopped celeriac root, potato, and onion. Simmer on medium to medium low until soft and tender when pierced with a fork, about 30 minutes.
Once tender strain the liquid and leave the root veggies in the pot. Add the butter and blend with an immersion blender. Add an extra splash or two or milk or bone broth until you achieve your desired consistency. Season to taste with salt and fresh ground pepper.
Serve as a side with your choice of protein. I love to pair it with pastured pork!
Note: Cooking the celeriac root in milk mellows out its flavor. You can opt to use just water if you prefer not to use milk, using ~5-6 cups of water total.
I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free.