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Serves 2 to 3
Chickpea Flour Pancakes Ingredients
- 1 cup chickpea flour (I use Bob's Red Mill)
- 1/3 cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp freshly ground black pepper
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 pinch of granulated sugar
- ½ tsp fine kosher or sea salt, more to taste
- 1 cup finely chopped fresh baby spinach
- ½ cup minced shallots or scallions
- 1/3 cup frozen sweet corn, thawed
- 1/3 cup roughly chopped fresh tomatoes
- 1 tsp grated fresh ginger (optional)
- 1 cup water, more if needed
- 4-5 Tbsp oil of your choice for the pan
Chickpea Chopped Salad Ingredients
Makes about 6 cup
- 15 oz can chickpeas, drained and rinsed
- 2 medium fresh tomatoes, chopped into small dice (about 2 cups)
- 2 medium shallots (or 1 large), minced (about ⅓ cup)
- 2 medium cloves garlic, minced to a paste, finely grated, or crushed through a garlic press
- 1 medium seedless cucumber chopped into small dice (about 2 cups)
- 2 Tbsp good extra-virgin olive oil
- Zest and juice of 1 large organic lemon (about ¼ cup juice)
- ⅓ cup minced fresh cilantro
- 1 tsp fine kosher or sea salt, more to taste
- ½ tsp ground cumin, more to taste
- ½ tsp cayenne powder, more to taste
- Freshly ground black pepper
Serves 8
Ingredients
- nonstick spray or butter for the pan
- 350g (2 cups) gluten-free all-purpose baking flour (I use either Bob’s Red Mill 1-to-1 baking flour or King Arthur )
- 1 Tbsp baking powder
- ½ tsp fine sea salt
- 150 ml (⅔ cup) fruity extra-virgin olive oil (preferably Agrumato limone oil if you can get it)
- 150 g (⅔ cup) caster (super-fine) sugar
- 2 large eggs, at room temperature
- 5 Tbsp lemon juice
- 1 Tbsp finely grated lemon zest
- 1 tsp pure lemon extract
- 250g (1 cup) whole milk ricotta cheese, at room temperature and stirred to lighten
- 2 Tbsp confectioners’ sugar, for dusting
Serves 3 to 6
Ingredients
- 3 Tbsp extra-virgin olive oil
- 2 to 4 plump garlic cloves, minced to a paste with a pinch of salt (or grated or crushed)
- salt and freshly ground black pepper
- 1 baguette, preferably a thinner-crusted loaf rather than a thick-crusted peasant-style loaf.
- 8 Tbsp (1 stick) cold unsalted butter, cut into 4 pieces
- grated Parmigiano Reggiano cheese, optional
TIP:
- You can vary the flavor in a few ways. Sauté dried herbs (or even minced anchovies or shallots) along with the garlic. Blend chopped fresh herbs into the garlic butter. Sprinkle your favorite grated or crumbled cheese into the cuts before baking.