The original recipe is from Simplysated.com. I made a couple minor changes here and there. It was delicious!
This Socca chickpea pancake recipe is based on David Lebovitz’s Socca Recipe.
- 1 C chickpea flour (I used Bob’s Red Mill chickpea and fava flour
- 1 tsp sea salt
- 1 tsp ground cumin
- 1 tsp ground tumeric
- 1/2 tsp fresh ground black pepper
- 4 Tbsps olive oil (and more for the pan)
- 1/2 large red onion, thinly sliced
- Whisk the flour, water, salt, cumin, tumeric and 1 1/2 tablespoons of the olive oil. Let batter rest, covered, at room temperature for at least an hour or up to 12. It should be the consistency of heavy cream.
- To cook, heat the oven to 450F. Oil a 9- or 10-inch (23cm) cast iron skillet with the remaining olive oil and heat the pan in the oven.
- Remove the pan from the oven and add the onions and stir, let them cook for 3-5 minutes stirring a couple times until browed. Pour enough batter into the pan to cover the bottom, swirl it around, then pop it back in the oven.
- Bake until the socca is firm (10-15 minutes).
- Remove from oven.
- Turn on the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Return the pan to the oven, a few inches away from the broiler, and cook long enough to brown it in spots. Cut it into wedges, and serve hot or warm.
Have brown bananas? Yay! Make these banana apple sauce muffins. I used the recipe for Quick & Easy Banana Muffins from Sally’s Baking Addiction as a base and swapped apple sauce for the milk and threw in a cup of chocolate chips. The apple sauce […]
I happen to love rice pudding. There’s something nostalgic from my childhood about it that says comfort food to me (ok, I’d had kind of a bad day). Anyway, I found myself with six cups of cooked basmati rice (don’t ask, I forgot about a […]
This started out as a hunt for the best gluten-free brownie recipe. I started with Simply Recipes Gluten-free Fudgy Chocolate Brownies and ad libbed a little because I thought the batter looked a little too thick and I opted to leave the chocolate chips whole instead of melting them into the coconut oil.
These turned out very well but they are closer to a muffin than a brownie, thus the name.
- 3 flax eggs (3 Tbsp ground flax seed whisked with 8 Tbsp water)
- 1 C gluten-free flour, I used Bob’s Red Mill gluten-free all purpose flour
- 1/2 tsp xanthan gum
- 1/2 C cocoa powder
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 C oil melted and cooled
- 1/2 C brown sugar
- 1/2 C coconut sugar
- 1/2 C white sugar
- 1 tablespoon pure vanilla extract
- 1/2 C apple sauce
- 1/2 C Rice Dream or Almond Milk
- 1 C chocolate chips
- Preheat the oven to 350°F
- Line a 12 cup muffin tin with large parchment paper muffin cups.
- Prepare the flax eggs by whisking together the ground flax with 8 tablespoons of water in a small bowl. Let stand while you prepare the dry ingredients. If you are grinding from seed, 2 1/2 tsp of flax seed will grind to 1 Tbsp.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, salt, white sugar, and coconut sugar.
- Melt the coconut oil and let cool slightly.
- Whisk the brown sugar and vanilla into the coconut oil, then whisk in the flax eggs, apple sauce and Rice Dream. The mixture will be a little grainy.
- Stir the wet ingredients into a the dry ingredients until well combined.
- Fold in the cup of chocolate chips.
- Spoon the batter evenly into the muffin tin parchment-lined cups.
- Bake for 35 to 40 minutes, until tops of the muffins are soft and the edges cooked.
- Let the muffins cool completely. Then reheat slightly before serving with Ice Cream or non-dairy frozen yummy stuff of your choice.
Vegan, gluten free banana chocolate chip muffins, mmmm. The original recipe came from The Real Food Dietitians recipe for Gluten-Free Banana Chocolate Chip Muffins but I made the vegan version, swapped in Bob’s Red Mill Baking Mix for the flour, coconut oil for the oil, […]
I started out making this recipe with beef empanadas for a picnic in mind. However, gluten free dough is a little trickier to work with than I bargained for. I made three little ones, cursed (a lot), and then rolled the remaining dough into a double pie crust using parchment paper. It may have been that I used baking mix instead of all-purpose gluten free flour. I’ll have to make the dough again and see. For now I can say that the empanada pie worked out very well, or at least the people I fed it to didn’t leave anything behind. I take that as a good sign.
I adapted this recipe from Saveur’s recipe for Empanadas de Carne (I love that site). The dough takes a bit of time (has to chill for 2 hours) and while it was finicky to work with, it did taste like regular pie crust (two thumbs up, high fives all around).
- 1 C water
- 3⁄4 C vegetable shortening
- 2 3⁄4 C gluten free flour (I used Bob’s Red Mill Baking Mix), plus more for dusting
- 2 tsp. sea salt
- 3 Tbsp olive oil
- 1 lb. ground beef
- salt, to taste
- 1 large red bell pepper, cored, seeded, and finely chopped
- 1 large yellow onion, finely diced
- 1 1⁄2 tsp cumin
- 1 1⁄2 tsp Spanish smoked paprika (you could use regular paprika or chili powder)
- 1 tsp crushed red chili flakes
- 1⁄2 tsp ground white pepper
- 2 eggs, hard-boiled, peeled, and finely chopped (leave out if you don’t eat eggs)
For the Dough
- Heat water and vegetable shortening in a 1-qt. saucepan over medium heat until shortening has melted; let cool slightly.
- Whisk gluten free flour and salt in a large bowl; make a well in the center of flour mixture. Slowly stir in shortening and water mixture until a wet dough forms.
- Knead until dough is smooth.
- Wrap dough in plastic wrap and chill for 2 hours.
So I had this lonely little bag of chickpea flour (about 1 C) and I really try very hard not to waste food so I went looking for something to make. What I found was Joanne and her Fifteen Spatulas and a great little recipe […]