1 cup of chickpea flour
3/4 teaspoon salt
1/2 teaspoon black pepper
1-1/4 cup water
2 tablespoons olive oil
1 teaspoon dried basil
1/2 teaspoon dried rosemary (crushed to release flavour)
1/2 teaspoon of dried thyme
(adjust seasonings to personal taste)
- sift chickpea flour into a bowl
- stir in salt & pepper
- gradually whisk in water to make a smooth batter
- stir in olive oil
- allow batter to rest for at least 30 minutes
- add the herbs to the batter and whisk until smooth
- lightly grease a griddle, small skillet or frying pan, place over a medium heat
- place enough batter in the pan to coat the bottom and cook for 2-3 minutes or until the top appears dry
- turn and cook for a further 2-3 minutes or until the underneath is golden.
It's trial and error on the timings for cooking the "pancakes" it takes about 5-6 minutes on a medium heat for me.
I use these "pancakes" in the place of chapattis when eating a nice hot curry, delicious.
Gluten Free Salmon Cakes
Serves 2-3
Ingredients:
2 Tbsp finely diced onion
2 Tbsp finely diced celery
1 Tbsp finely chopped parsley
1 clove garlic finely minced
1/4 cup mashed avocado
1/4 Tsp dried dill
Salt and Pepper to own taste
6oz cooked salmon
1 1/2 Tbsp coconut flour
2-3 Tbsp coconut milk
2 Tbsp coconut oil
Mix veggies, avocado seasonings coconut flour and salmon. Add coconut milk and mix add up to another Tbsp of coconut milk if needed to hold the mix together.
Form into 5-7 patties arrange on a plate cover and refrigerate for up to an hour.
To cook heat coconut oil in a fry pan (skillet) over a medium heat, when hot add the patties. Cook in batches to avoid over crowding and fry 4-5 minutes each side, flip only once and make sure the first side is crispy before flipping.
Ingredients:
2 Tbsp finely diced onion
2 Tbsp finely diced celery
1 Tbsp finely chopped parsley
1 clove garlic finely minced
1/4 cup mashed avocado
1/4 Tsp dried dill
Salt and Pepper to own taste
6oz cooked salmon
1 1/2 Tbsp coconut flour
2-3 Tbsp coconut milk
2 Tbsp coconut oil
Mix veggies, avocado seasonings coconut flour and salmon. Add coconut milk and mix add up to another Tbsp of coconut milk if needed to hold the mix together.
Form into 5-7 patties arrange on a plate cover and refrigerate for up to an hour.
To cook heat coconut oil in a fry pan (skillet) over a medium heat, when hot add the patties. Cook in batches to avoid over crowding and fry 4-5 minutes each side, flip only once and make sure the first side is crispy before flipping.
