Garbanzo Bread Food

FAINá: GARBANZO FLATBREAD

Steps:

• Gather the ingredients.
• In a medium bowl, whisk the garbanzo bean flour with the salt, 3 tablespoons of the olive oil, the Parmesan cheese (if using) and a generous amount of ground black pepper.
• Whisk in 1 3/4 cups of water until the mixture is well blended. Set the batter aside for about 30 minutes at room temperature to let the garbanzo flour absorb some of the water.
• Preheat the oven to 450 F. When it is hot, place the remaining 1/4 cup olive oil in a 12-inch pizza pan. Heat the pan in the oven until very hot.
• Gradually stir remaining water into the batter mixture until it is thin enough to pour. Remove the hot pizza pan from oven, and immediately pour the batter into the pan. The batter should make a thin layer, about 1/4 inch. Place the pan back in the oven and bake until fainá is golden and crispy about 8 to 10 minutes.
• Remove the pan from the oven.
• Cut the flatbread into pieces and serve hot. This recipe uses a 12-inch pizza pan. You can use a smaller pan to make thicker fainá, which will need a slightly longer baking time. Note that you will need the batter to rest at least 30 minutes before you bake it. It can be rested for longer, even overnight. While in South America this flatbread is served alongside or on top of pizza, it is also delicious to use as the base for pizza toppings. After baking the fainá, top it with cheese, meats, or vegetables and return it to the oven until the cheese has melted.

GARBANZO BREAD

Steps:

• Put ingredents in machine in order recommended by the manufacturer.
• Select Basic Wheat Cycle, Light Setting - or equivalent.

BRILLIANT BANANA LOAF

Steps:

• Heat oven to 180C/160C fan/gas 4.
• Butter a 2lb loaf tin and line the base and sides with baking parchment.
• Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.
• Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
• Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.
• Cool in the tin for 10 mins, then remove to a wire rack.
• Mix 50g icing sugar with 2-3 tsp water to make a runny icing.
• Drizzle the icing across the top of the cake and decorate with a handful of banana chips.