This is from the Millennium Cookbook, so it is g-f and dairy-free. The seasoning in the recipe works well; I have also tried curry/cilantro and pumpkin/chive (added in half a can of pumpkin, could be less...also baked for twice as long, but ended up very moist and delicious!)
2 c chickpea flour (I use Bob's Red Mill garbanzo flour)
1 clove garlic, minced
1 t cumin seed, toasted and coarsely ground (or powder works)
1 t fresh rosemary (I have also used thyme)
1/3 t red pepper flakes
1 t sea salt
3-4 c water (I usually stop at 3)
in a lg bowl, combine the chickpea flour, garlic, cumin, rosemary, pepper flakes and salt. whisk in the water gradually til the consistency of heavy cream.
preheat oven to 400. grease and line with parchment an 8 x 10" sided baking sheet. pour in batter and bake 15 mins or until bread is brown on the edges and firm in the center. cool and cut into strips. store in airtight container. can be refrigerated and reheated successfully.
Enjoy with: baba ganoush, hummous, goat cheese, olive and caper tapenade, or all of the above. We enjoyed them recently as the injera for an ethiopian meal, tho' if you're hard core and can make real injera which takes days (and traditionally is baked on a clay plate over a fire), teff is gluten-free. unfortunately its price has gone up and most ethiopian restaurants use wheat flour or a combo.
More recipes soooooon. G-F tiramisu, anyone?
No comments:
Post a Comment