Chick Peas Galore!

So, I met with an actual dietitian this morning who is AMAZING. I have been on a very not-so-exciting doctor order diet (not diet as in weight loss--diet as in something is wrong with you that needs to be fixed). And for the last two years, it has been NO FUN! No bread, no pepper, no sugar, agave, maple syrup. And recently they've banned all the best root vegetables, for example potatoes, carrot, parsnips, beets, celeriac. I'm pretty much left with kohlrabi root. Oh joy! There's only so much bok choy and swiss chard one can eat, know what I mean? And I can't even drink to pass the time.

As a matter of fact, I'd say almost half of my friends have weird things they can't eat, or gut issues, or IBS, or hives, or whatever crazy ailments. You know who you are. Wouldn't it be great if just food could make it better? I know: I'm dreaming.

But enough about that, let's get to the good news....Chick Pea Flour and Coconut Flour! Let me tell you that I am absotively thrilled! I can't wait to start experimenting with chick pea tortillas, chick pea pizza, chick pea everything. 'Cause life without pizza pretty much bites.

Then we have coconut flour...You got your coconut flour biscuits, coconut flour muffins, coconut flour dutch babies, and so on. I am bloody well psyched to try these!

And because I am the sharing type of person I am, here are some untested recipes from me:

Chick Pea Flour Tortillas (Skillet Bread) from Bob's Red Mill

1 Tbsp Olive Oil
1/2 cup Chick Pea (Garbanzo Bean) flour
1/2 teaspoon sea salt
2/3 c. water

Whisk the flour, salt and water together to make a thin batter. Heat the pan and coat with olive oil. Pour the batter into the pan and roll it around to coat like a giant pancake. Cover and cook on medium high heat for about 2 minutes. Uncover and cook 5 minutes, then turn the skillet bread. Coook another 5 minutes on the other side.


Chick Pea Flour Pizza

2/3 cup chickpea flour
1/3 tsp. salt
1 cup water
1/2 tsp. finely chopped rosemary
3 T Olive Oil
1/2 chopped tomato
1 T chopped onion
3 T grated Parmesan cheese

Preheat the broiler. Add the salt to the chickpea flour to disperse evenly. Add 1/4 cup of the water and whisk to remove lumps and then mix until smooth. Whisk in the remaining water and let the batter stand for a half hour or so, then stir in the rosemary (or whatever herb you prefer--marjoram is good too).
Heat 1 T of the olive oil in a nonstick ovenproof pan. Stir the batter once, pour it into the skillet and drizzle the remaining 2 Tbls. of olive oil on top. Cook the pizza over moderately high heat until the bottom crisps and the top is almost set, about 2 minutes. If any big air bubbles show up, just pop them with a knife.
Sprinkle the tomato, onion, and cheese over the top, then place the skillet under the broiler and cook until the pizza is golden crisp, about 5 minutes. Take it out and eat!


Now repeat after me (in the style of a congo line). "I can't wait to eat this! I can't wait to eat this!"

Stay tuned for coconut flour muffins. I'll test these and my no-recipe meringues before I pass them along. Too much can go wrong with them.