** chickpea flour sticks with chili powder -- vegan, gluten free, grain free,

I get my chickpea flour  -- in this case besan flour -- from the Indian market up the street. I made these with it. One time with chili powder and mesquite, another time with garlic and oregano. The thing they had in common both times is that they were delicious. But personally, I thought the flavours worked a little better with the garlic and oregano. Although a two year old who was with us seemed to disagree, if the vast quantity of chili powder chickpea flour sticks he ate was any indication.

equipment needed:

measuring cups
measuring spoons
mixing bowl
mixing spoons
silicone mats
baking sheets


ingredients:

1/2 cup warm water
2 tbsp coconut sugar
2 tsp bread yeast

1/4 cup chia seeds
1/2 cup tapioca starch
1 1/2 cups chickpea flour
1/2  cup raw almond flour

1 tsp sea salt
3 tsp chili powder
2 tbsp mesquite


directions:

1. mix together the warm water, coconut sugar, and yeast, and set aside to proof
2. in a bowl combine the dry ingredients
3. add the water/yeast mixture to the dry ingredients and mix to form a dough
4.  roll dough into sticks -- sprinkle with large salt
5. let rise for a while
6. bake at 345 for 20 minutes

Savoury but sweet Chickpea flour veggie Dinner cake -- vegan, gluten free, grain free, delicious

It's pretty much delicious, and that's about all I can say. My son calls it pasta. Good for you, and good tasting. Does it get any better than that?

ingredients:



2 cup carrot, coarsely pureed
2 cups green cabbage, coarsely pureed
4 cups sweet potato, coarsely pureed
1 medium onions, coursely pureed

2 tbsp extra virgin coconut oil
1 tsp sea salt
black pepper



3 cups water warm water
1/4 cup ground chia seeds
1/4 cup ground flax meal
1 tsp sea salt
black pepper
1 tsp chili pepper
2 tbsp apple cider vinegar

2 cups chick pea flour

1/2 tsp baking soda



directions:

1. sauté the onion and garlic in the coconut oil
2. add the shredded sweet potato and carrot and 1 tsp sea salt, and  sauté
3. meanwhile, in a bowl, combine the ground chia seeds and ground flax seeds with the hot water and let sit for 10 minutes. Mix in the seasonings, cider vinegar,  chickpea flour, and baking soda
4. mix with a whisk!
5. when the shredded veggie mix is cooked, add it to the batter, and combine well
6. pour into a greased 3 L glass baking dish
7. bake at 345 for 75 minutes

Gorgeous orange and green Layered vegetable Goodness -- vegan, gluten free, grain free

So, it's sort of like a vegan version of my roasted layered vegetable and goat cheese terrine. Holy moly it's delicious.

ingredients:

2 cups raw cashews soaked in water with a little sea salt for at least 2 hours, drain and rinse
500 g broccoli
1/4 cup chia
1 tsp sea salt
1/2 tsp nutritional yeast
black pepper
1/2 tsp chili powder

2 cups raw cashews soaked in water with a little sea salt for at least 2 hours, drain and rinse
250 g carrot
250 g sweet potato
4 tbsp apple cider vinegar
1/4 cup chia seeds
1 tsp sea salt
1/4 tsp nutritional yeast
black pepper
1/2 tsp chili powder

2 cups tomato sauce


1. process the cashews and broccoli, then set aside
2. process the cashews and sweet potato and carrot, and set aside
3. prepare a springform pan -- grease with coconut oil and layer with parchment
4. layers some vegetables in the bottom on top of the parchment, then cover with 1/2 cup tomato sauce
5. put your first layer (1/2 of one of the colours), then 1/2 cup of tomato sauce, then a different colour (1/2 of the other), 1/2 cup tomato sauce, then the rest of the first colour, 1/2 cup tomato sauce, and finally the last layer
6. bake in the oven on 345 for 90 minutes
7. allow to cool
8. remove springform, invert onto platter, peel off parchment, and serve

Hah I meant to put the tomato sauce between the layers and forgot. So, oops.
I put it first and last, but not in between.

Anyway, hopefully it will all taste divine.