OLIVE CHICKPEA FLOUR BREAD
My Olive Chickpea Flour Bread recipe brings you a fresh homemade vegan and gluten free bread with extra flavor. Using my Olive Hummus in combination with chickpea flour results in a hearty taste that will blow you away. And you make this homemade bread sensation from only 5 ingredients.
Provided by Contentedness Cooking
Categories Bread
Time 1h20m
Number Of Ingredients 6
Steps:
- Make the Olive Hummus according the directions and as I mentioned above do not drain the chickpeas. Reserve the chickpea brine and add 6 more cloves of garlic to the hummus.
- Mix hummus, chickpea flour, lemon juice, baking soda, the reserved chickpea brine, a pinch of salt in a bowl. Use a spatula to combine all until you have a well mixed dough.
- Transfer dough to a baking pan prepared with parchment paper. Top with sunflower seeds, cover the pan with aluminium foil, and bake for 70 minutes at 405°F.
Nutrition Facts : Calories 77 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 0.8 grams fiber, Protein 2.6 grams protein, SaturatedFat 0.2 grams saturated fat, ServingSize 1 slice, Sodium 142 grams sodium, Sugar 1.6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0.7 grams unsaturated fat
SOCCA (PROVENCAL CHICKPEA FLATBREAD)
Capturing the heart and soul of the Côte d'Azur is Socca, the famous rustic chickpea flatbread that's embraced as Nice's original street food. This Socca recipe will transport you back to Provencal France from your very own kitchen!
Provided by Kimberly Killebrew
Time 55m
Number Of Ingredients 9
Steps:
- In a mixing bowl whisk together the garbanzo bean flour, salt and pepper. Pour in the water and continue to whisk until the batter is smooth. Add 1 1/2 tablespoons olive oil and whisk to combine. Let sit at room temperature for at least 20 minutes or up to several hours.
- Preheat the oven to 450 F.Heat a 12-inch heavy oven-proof frying pan (I prefer cast iron) and add the remaining 2 tablespoons of olive oil (I like to replace some of the olive oil with duck fat for the best flavor). Cook the onion until deeply caramelized, adding a small pinch of sugar to enhance the caramelization. Add the chopped rosemary and cook for another minute. Spread the onion mixture out evenly over the bottom of the pan.Pour the chickpea batter over the onion mixture. Place the pan on the middle rack of the oven and bake for 10-15 minutes or until the socca is firm, the edges are set, and it is golden in color. Next brush the socca with some additional olive oil and then place it under the broiler for another minute or two until well browned and just beginning to scorch in a few places.Cut into wedges and serve immediately while hot.
Nutrition Facts : Calories 158 kcal, Carbohydrate 13 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 396 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
ITALIAN CHICKPEA BREAD
A bread like polenta, but without the corn! This is gluten-free bread with herb flavors based on my take of Liguria, Italy recipes.
Provided by sueb
Categories Bread
Time 2h30m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk chickpea flour and water together in a bowl until smooth; let sit at room temperature, 2 to 6 hours.
- Preheat oven to 450 degrees F (230 degrees C). Spray the inside of an 8-inch metal pie pan.
- Skim foam from the top of chickpea-water mixture. Add oil, Italian seasoning, and rosemary and stir until combined. Pour mixture into the prepared pan; sprinkle black pepper and salt over the top.
- Bake in the preheated oven until edges begin to brown, about 15 minutes. Remove bread from pan and cut into wedges.
Nutrition Facts : Calories 74.6 calories, Carbohydrate 7.2 g, Fat 4.3 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 20.5 mg, Sugar 1.2 g
SOCCA (FARINATA)
This is essentially a large chickpea pancake from Provence (and neighboring Liguria, where it's called farinata). It's traditionally cooked in wood ovens on copper disks, roughly cut and served hot or warm. (In the main market in Nice, it's baked a few hundred yards away and delivered by bicycle, to be wrapped in paper and eaten on the street.) If you have no wood or copper, that's no problem. They're nearly as great in a skillet or in a pizza pan in your oven, and totally foolproof.
Provided by Mark Bittman
Categories easy, appetizer
Time 45m
Yield 4 to 6 appetizer servings
Number Of Ingredients 6
Steps:
- Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. (If you have a socca pan, obviously that will work well also.)
- Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream.
- Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring once or twice, until they're well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
- Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 92 milligrams, Sugar 2 grams
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