Chickpea flour, also known as garbanzo bean flour or gram flour or besan is gluten-free and high in protein.It's a staple of the Indian cuisine and is used in many different ways around the globe.Ever Since I got back from india I've been experimenting with this amazing ingredient, it's surprising how versatile the humble chickpea is. Who can't love nuts and grains, honestly.
Interesting fact, this amazing flour contains 169% more protein then eggs and 1000% more fiber, as well as plenty of wholegrain carbohydrates and minerals.
Here are some of my uses of chickpea flour…
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| Tumeric Tofu Breakfast Wrap |
Now, for the recipe…
Makes 1
Chickpea
wrap
1/3
cup chickpea flour
1 cup of
water
tsp flax
seed (not essential)
Method:
1. Heat a
non-stick pan on medium-high heat with coconut oil.
2. Sift
flour into a bowl; slowly add water, mixing well as you go to avoid clumps.
3. (The
mixture should be about the consistency of pancake batter.)
4. Add
the batter to the pan and whirl around to fill out the pan in a thin layer.
5. Cook
until golden on both sides.
Tofu
Filling
150g of
Organic Firm Tofu, roughly chopped
1 tsp
Coconut Oil
1 garlic
clove, finely chopped
1 tsp of
fresh ginger, diced
Handful
of spinach
1/2
zucchini, halved and chopped
1 tsp
Cumin seeds
1 tsp
Turmeric
Cracked
pepper + salt
Method:
1. Prepare
the tofu by draining the liquid out, then chop roughly.
2. Melt
the coconut oil in a pan over medium heat. Once hot, start to sauté the garlic
and ginger.
3. Sauté
the tofu and spices, scrambling the tofu for 2 minutes, add a splash of water.
4. Fry
the zucchini until cooked through. Lastly add in the spinach, cook until
wilted.
5. Fill
the wrap with the tofu mixture, and enjoy.
Other
recipes posted soon :).
x o
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