Saturday, March 27, 2010

Wheat Free! Dairy Free! Belgian Waffles

Garbanzo Flour Waffle

Gail's Recipe - No Wheat ! No eggs! No Milk!

2 cups of garbanzo flour

2 tablespoons of brown sugar or stevia, or agave nectar

2 teaspoons of baking soda

3/4 teaspoon of salt

2 cups water with 2 tsp of lemon juice

6 tablespoon of olive oil

For toppings:  fresh or frozen fruit like bananas, strawberries, raspberries, cranberries, or blueberries,  maple syrup,  or home made jam, or fruit spreads!








Panisses

Panisses by David Lebovitz
Makes about 40, more or less


I fried my panisses in olive oil in my cast iron skillet, although some might say you'll get a better crust using a more fryer-friendly oil. Mine tasted perfect. I love the flavor that comes from frying them in olive oil, but you're welcome to use whatever oil you prefer.





  • 1 quart (1) water














  • 2 teaspoons olive oil 


  • 3/4 teaspoon coarse salt


  • 2 1/4 cups (285g) chickpea flour

  • olive oil, for frying


  • coarse salt and freshly-cracked pepper, for serving

1. Lightly oil a 9-inch (23 cm) square cake pan, or similar sized vessel.

2. Heat the water with the oil and salt in a saucepan. Once hot, but not boiling, whisk in the chickpea flour.

3. Whisk over medium heat until the mixture thickens, about three minutes.

4. Switch to a wooden spoon or heatproof spatula, and continue to cook, stirring constantly, for 10 minutes until very thick and the batter holds its shape.

5. Scrape into the oiled pan and let cool.
(Sidenote: I soaked the pan in the sink and when I went to wash it, I noticed there was some crêpe-like thing going on in the bottom. Freaky!)

6. To fry the panisses, unmold the solidified mixture on a cutting board and slice into batons about as wide as your fourth finger and as long as your middle one.

7. In a heavy-duty skillet, heat 1/4-1/2 inch (1-2 cm) of olive oil. When shimmering hot, fry the panisses in batches, not crowding them in the pan. Once the bottom is nicely browned and crisp, turn with tongs, frying the panisses until they are deep-golden brown on each side.

8. Remove from pan and drain on paper towels, sprinkling them very generously with salt and pepper. Don't be stingy with either. Continue frying the rest, heating more oil in the pan as needed.

Panisses are best served warm.

Source: http://www.davidlebovitz.com/archives/2008/07/panisses_1.html







Monday, March 15, 2010

Saturday, March 13, 2010

Chickpea Blueberry Breakfast Cake

From the Bangert kitchen.
March 13, 2010

Preheat oven to 400 degrees F.

Coat 8' by 8' square cake pan with olive oil.

Mix together in bowl:
  • 1 cup of garbanzo flour
  • 1/2 cup unsweetened applesauce
  • 2 tsp. Agave nectar
  • 1/8 tsp baking soda
  • 3/4 cup water
 Add at the end:
  • 1/2 tsp lemon juice (mixed at the end) 
  • 3 oz. fresh blueberries
Bake for about 20 minutes or until cake pulls away from pan and is golden brown around the edges.  A knife inserted in the center will come out clean.