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Showing posts with label Chickpea flour. Show all posts

Zucchini BLOSSOM chickpea flour FRITTERS market Jean-Talon

Crispy bites of chickpea flour covered zucchini blossom fritters...
accompany tender nibbles of peach and cream corn on the cob.

Blossoms galore used to be shared with me by my 'Nonno' from his impressive garden.
I just can't help but think of him when our markets start showing them off in abundance.

My 'Nonna' would quickly grab the fresh blossoms and have them coarsely chopped.
Some flour, salt and water got whipped up in a jiffy. In went the flowers.
Before we knew it, we were impatiently grabbing fritters barely hitting the paper lined platter.

Although my Grandparents were adamant about using white flour...
I became equally resolute to omit refined flour and create a gluten-free version.
I guess, a little stubbornness does run in our family after all ;o)

Having tried different combinations and ratios of dry to wet ingredients...
I finally fixated on this particular formula which now has become my favourite way to go.
Chickpea flour surpasses any other gluten-free flour that I've tried so far.

Now, for those that follow my cooking...you must be surprised that I'm actually frying.
Don't get too used to it.
Although very challenging, I'm still working on a baked version.

After a stroll through the Jean-Talon Montreal market...
we quickly decided to keep things simple for lunch.

We also enjoyed these blossoms along with our first tender corn on the cob of the season.
Blossoms were extremely fresh and were not willing to wait around to be devoured.
The corn was handled with Hubby’s capable hands and lunch was on the table in no time.

Zucchini blossom Chickpea flour fritters

yields 12 blossom fritters

PRINTER VERSION

INGREDIENTS:
(American ingredients)

. 12 zucchini blossoms (stems and center pistols removed)

. 1 large egg
. generous pinch of sea salt
. generous pinch of granulated garlic powder

. 1/2 cup fine Chickpea flour
. 1/8 cup Arrowroot starch (or cornstarch)
. enough water (to create a light pancake-like batter)

. 1/2 cup grapeseed oil (or other vegetable oil for frying)

PREPARATION:

1. Prepare an absorbent paper lined serving plate. Set aside.

2. In a medium bowl, whisk the egg and seasoning together. Set aside.

3. In another medium bowl, combine the chickpea flour and the arrowroot. Add in a little water to make a light pancake-like batter consistency. Set aside.

4. In a large, shallow skillet, heat the oil on MEDIUM-HIGH.

5. Dip each flower blossom into the batter, and place gently into the oil. Fry until golden on both sides.

6. Place them on the prepared lined plate to get rid of any excess oil.

. Serve as soon as possible in order not to lose the crispiness.

These delicious, crispy bites would have constituted a meal on their own -- very addictive indeed. Indulging in fried foods does also happen in my so called diet of choice...
and that’s enough confessions for today ;o)

Our Jean-Talon market is in constant movement...changes take place and we are fortunate to maintain such a community around Little Italy. Any piano players out there willing to join in?

Have a lovely week.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Paprika top MUFFIN - Buckwheat Chickpea flour - Gluten Free

Shades of orange, reddish Paprika generously coat savoury muffin dome tops.

Interior textures remaining light as a gluten-free formula renders your tummy tame.

Have a cheese platter and some great wine ready to join this savoury muffin.

Sometimes simplicity at the table is just what's required to have a memorable moment.

A savoury muffin smiling back as you peel its paper liner, is a pure delight.

Share it with someone you care about...

and this Gluten-free will give you a welcomed healthy hug.

Your tummy will be grateful and just maybe...

you will be able to have that extra chocolate you've been eyeing. ;o)

Paprika top BUCKWHEAT and CHICKPEA muffin

Gluten-free *

* Note: feel free to opt out and use the flours you're most comfortable with.

The Gluten-free flours can be replaced by All-purpose and/or Whole Wheat flour...

HOWEVER only for a total of 2 cups (300g) of flour.

No electric mixer required

yields 12 muffins

PRINTER VERSION

INGREDIENTS:

(American / Metric measures)

...Dry mix:
. 1-1/2 cups (225g) fine Chickpea flour (Indian variety)
. 1 cups (150g) fine Buckwheat flour
. 1/2 cup (60g) Arrowroot starch (or Tapioca starch)
. 2 tsps. (10ml) baking powder
. 1 tsp. (5ml) baking soda
. 1/8 cup (25g) granulated sugar
Seasonings:
. 1-1/2 tsps. (7.5ml) sea salt
. 1/2 tsp. (2.5ml) granulated garlic powder
. 1/2 tsp. (2.5ml) each dried herb: basil, marjoram, tarragon
...Wet mix:
. 2 xlarge eggs
. 1/4 cup (60ml) olive oil
. 1/4 cup (60ml) vegetable oil
. 1 cup (240ml) plain yogurt (Greek style)
. 3 Tbsps. (45ml) Tomato paste (or Ketchup)
. 1 Tbsp. (15ml) Dijon mustard
. 1 Tbsp. (15ml) ancient grain mustard
. 1 Tbsp. (15ml) apple cider vinegar
. very generous sprinkle of Hungarian Paprika

PREPARATION:

. Pre-heat oven at 350F/180C/Gas 4...

. Position rack: 2nd level from the bottom of the oven.

. Prepare a muffin pan with paper liners.

Note: oil spray will be used only right before spooning in the batter.

Wet mix:

1. In a medium bowl, combine all the wet ingredients . Blend until well combined.

Dry mix:

2. In a large bowl, whisk together all the dry ingredients.

Assembly:

3. Add the wet mix into the dry ingredients. Combine until there is no appearance of flour. Do not over mix. Let the batter rest for 10 minutes.

4. Spray a very generous spot of oil into every paper liner. Fill them evenly 3/4 of the way in order to achieve muffin dome caps.

5. Bake them for about 20 minutes in a dark muffin pan and 18 minutes in a lighter tray. Remove them from the oven and let them rest ONLY 5 minutes before transferring them onto a cooling rack. Note: When ready to peel the cupcake liners, be patiently gentle.

Storing and re-warming:

. If not planning to eat the muffins within the next two days, it's best to freeze them with their paper liners up to 1 months time is fine.

. When re-warming the frozen muffins, keep the paper liners on. Set the oven on very low (250F/120C/Gas1) and slowly thaw and warm onto an oven tray for about 20 minutes.

Do enjoy this easily made savoury muffin.
Everything pairing with it will shine.

Have yourselves a wonderful weekend.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

Cheese Ham CHICKPEA yogurt MUFFIN

Chickpea flour stars in these savoury gluten-free ham and cheddar muffins.

Nothing boring about wholefoods...especially when enjoyed warm out of the oven.

The first time I had created these incredibly aromatic muffins was way back.

Only recently did I have all ingredients at hand in order to re-visit with a twist ;o)

As far as I'm concerned, although I'm looking forward to warmer weather...

I still find myself using the oven quite a lot, especially for baked goodies.

Like most of you...
I'm transitioning slowly from comfort foods to eventually much lighter fare.

As usual, I always twist my recipes in order to see if I can top an already great turnout:

The GOOD...the BAD...and the RESULT.

The GOOD of why it's necessary to improuve a recipe: I increased the amount of plain yogurt as well as the aged cheddar. It turned out to be the right decision.

The BAD decision turned lesson: The first time I had cubed the maple syrup ham...and in this second effort, the ham got shredded. Conclusion...I'll stick with my first method of cubing the ham. The shredded ham did give it a lingering flavour, however, it got lost as if it was never there.

The RESULT: In order to perfect the trickiness when developing gluten-free recipes...a little patience and mostly tenacity is required. To balance out the chickpea flour, I used a Gluten-free Arrowroot starch and a small amount of apple cider vinegar.

Memories:

An entrepreneur from Venezuela and a bag of Chick pea flour.

Chick pea flour brings me way back to a vague business proposition that was offered to one of my family members. He was always keenly attentive about the next big thing, especially in food. Many years ago, there was a Venezuelan entrepreneur who had wanted to import refined chick pea flour to North America. While he vented its' nutritional qualities and stating that it would become all the rage in pizza and bread making...the money wheels were subliminally turning. If interest was to be had...a fast move had to be made to have a jump on this apparently huge market in need of this textured and aromatic flour.

Needless to say...as all great "too good to be true" business propositions...this one went to the grinder just as the chick peas were grounded into a fine flour. Actually, it would have probably been a great business, however, in those days...cutting through the red tape between several governments along with many other obstacles pushed this business into the "forget about it" zone. Alas, our family member let go of this 'Foodie' dream of flour importing riches and opened a 'laundro-mat' instead. You gotta do what you gotta do...right?

Gluten free flours have slowly grown on me.
Like all relationships worthwhile getting to nurture...

these friendly flours have become my tummy buddies.

For today, I will place an emphasis on the star flour of this recipe.

CHICK PEA flour

(a.k.a. Besan, Chana, Cici, Ceci, Garbanzo, Gram):

. This fiber rich bean is considered as a valued carbohydrate and holds a property high in protein as well.

. There are generally two types of Chick pea flour: Indian variety or the Italian paler colored variety named 'Ceci' flour.

. The flour is either derived from a slightly roasted chick pea or the usually plain, non-roasted dried chick pea. If a recipe doesn't mention which kind to use in its recipe; you can safely assume that the variety required is the non-roasted kind.

. This nutritional flour is also wonderful towards adding texture as well as balanced moisture in baked goods.

. Chick pea flours is used often to replace rice flour in baked goods as well as a tasty thickener to replace wheat flour.

. Storing in a cool place is best. In an airtight glass jar for up to 6 months in the refrigerator maintains its freshness. Just make sure to bring the flour back to room temperature before use. If you wish to lengthen the life of the flour, freeze it. Place flour it into an airtight sealed freezer bag and store it for up to a year.

I've used this particular flour on a few recipes with satisfactory results.

These savoury, moist muffins are by far my favourite to date.

Cheese Ham CHICKPEA yogurt MUFFIN

gluten-free *

makes 12 muffins

No electric mixer required

Click HERE for a PRINTER version of RECIPE

* Note:
Please feel free to opt out and use the flours you're most comfortable with.
The Gluten-free flours can be replaced by All-purpose and/or Whole Wheat flour...
HOWEVER, only for a total of 2 cups (290g) of All purpose flour.

INGREDIENTS:

(American / Metric measures)

...Dry mix:

. 2 cups (255g) fine Chickpea flour (Indian variety)
. 1/2 cup (60g) Arrowroot starch (or Tapioca starch)
. 2 tsps. (10ml) baking powder (GF)
. 1 tsp. (5ml) baking soda
. 1/8 cup (25g) organic sugar
Seasoning:

. 1/2 tsp. (2.5ml) sea salt

. 1/4 tsp. (1.25ml) granulated garlic powder

. 1/4 tsp. (1.25ml) each dried herb: basil, marjoram, tarragon

............................................
. 1 cup (175g) cooked ham, cubed small
. 1-1/2 cups (150g) aged cheddar cheese, shredded

...Wet mix: (use a medium size volume measuring cup)

. 1 cup (240ml) plain, thick yogurt (Greek style)
. 1/4 cup (60ml) vegetable oil
. 1/4 cup (60ml) e.v.Olive oil
. 2 xLarge eggs
. 1 tsp. (5ml) Worcestershire sauce
. 1 Tbsp. (15ml) Dijon mustard
. 1 Tbsp. (15ml) Apple cider vinegar

. sprinkle of Hungarian Paprika (optional)
. 12 cupcake paper liners
. vegetable oil spray

Alternative ingredients: I certainly would substitute with sun dried tomatoes as well as sliced black olives without hesitation. Some fresh herbs such as basil or parsley would be a great complement also.

PREPARATION:

. Pre-heat the oven at 350F/180C/Gas 4.
. Position the rack: 2nd level from the bottom of the oven.
. Prepare a muffin pan with paper liners.
Note: oil spray will be used only right before spooning in the batter.

...Dry mix:
1. In a large bowl, whisk together ALL the DRY ingredients except for both the ham and cheese. Then, toss in the ham and cheese and coat before making a well in the center. Set aside.
...Wet mix:
2. In a medium size measuring cup or bowl, combine ALL the WET ingredients. Blend until well combined.
...Assembly:
3. Add the WET into the DRY ingredients and combine with a strong spatula until there is no appearance of flour. Do not over mix batter. Let the batter rest 10 minutes.
4. Spray a very generous spot of oil into every paper liner. Fill them evenly to the very top with the batter in order to achieve muffin caps.

5. BAKE them for about 28 minutes in a dark muffin pan or 30 minutes in a lighter tray.
Note: When you take them out, do NOT wait longer than 5 minutes to extract them out of their cavities. Yes, they will still be hot, but not unmanageable. This will stop the muffin from over baking and will keep the liners from sticking too much to the muffin. When ready to peel the cupcake paper liners, be patiently gentle.

Storing and re-warming:
. If not planning to eat the muffins within the next two days...it's best to freeze them with their paper liners up to 1 months time is fine.
. When re-warming the frozen muffins, keep the paper liners on. Set the oven on low (250F/120C/Gas1) and slowly thaw and warm onto an oven tray for about 20 minutes.

Have you been experimenting with different flours lately?

If you have, did you succeed better at savoury or sweeter goodies?

With aspirations of turning most wheat-based goods into non-gluten baked delicacies...my experiments have slowly been paying off.

There’s still much more to accomplish.

Its been a pleasure to share my gluten-free journey with you today.

Flavourful wishes,

Foodessa

Comments or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

More Gluten-Free baked recipes that may be of interest:

- BLUEBERRY ginger citrus GF Muffin