Chickpea flour is a recent discovery of mine and I love its versatility. In many ways, it's the perfect gluten-free ingredient. It's high in protein, very nutritious, and requires no additional binders, gums or additives to form delicious crepes, pancakes, and fries. I recently created this recipe for my blog veggiesandgin.com. It's a thick baked pancake with a mushroom and rosemary batter topped it off with pan-blistered cherry tomatoes. The end result is a savory pancake/flatbread hybrid with a soft crust, fragrant, slightly bitter rosemary, and earthy mushrooms. For a creamy element, I added some homemade pine nut cheese but cashew cheese, goat cheese, yoghurt, harissa, ajvar, romesco, and salsa are all welcome. But my absolute favorite way to eat it is plain -- it's excellent served warm out of the oven accompanied only by a glass of crisp, white wine.
Oct. 1, 2021, 11:49 a.m.
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Summer here was intense, however it seems it's come to an end rather soon. Of course things could ch..
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Baking
These muffins not only have the best tops (ha) but the fluffiest texture. These are vegan, dairy-fre..
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First thing first… Technically, I sorta already lied to you in the title. I feel terrible about it, ..
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