Sunday, March 1, 2015

A Tasty Flatbread, A Spread and A Dip

These are relatively easy, nice GF flatbread too...

CHICKPEA FLATBREAD
1 C. chickpea flour
1/2 C. sorghum or brown rice flour (more if needed)
1 pkg. active dry yeast
1 tsp. sugar or agave
1/2 tsp. black mustard seed or nigella seed
2 chopped scallions
1/4 C. chopped italian parsley
1 Tbsp. cornstarch, potato starch or tapioca starch
olive oil
salt to taste
warm water

Acitvate yeast with a little sugar and 1/2 C. warm water. Begin adding the flours, starch and warm
water, alternating until you get a pancake batter-like consistency. Add the rest and season (to taste I guess), include a little bit of olive oil but not much. Allow the batter to sit for an hour. Add more liquid if you must and then heat a light coating of olive oil in a pan. Spread batter like a thick crepe in the pan and cook, turning once, until browned on both sides. 
Continue on with this, basting the pan with oil as needed until you're all done.

ROASTED TOMATO SPREAD
4 tomatoes
1 split chili pepper, seeded
2 peeled garlic cloves
1/2 C. chopped olives
1/2 C. chopped artichoke hearts
1/2 tsp. ground sumac
salt and pepper to taste
several Tbsp. olive oil
handful of italian parsley
1 Tbsp. balsamic vinegar
1 tsp. lemon zest
1 Tbsp. lemon juice
1 Tbsp. marjoram or oregano and dill together

Halve the tomatoes and coat them in oil with a bit of salt and pepper. Bake at 350 degrees for one hour with the chili pepper. 
Allow to cool then puree with everything else. 

WHITE BEAN-AVOCADO DIP
1 1/2 C. cooked white beans (preferably butter beans, or cannelini)
2 avocados
1/4 C. (or more) lemon juice
a splash of cider vinegar
several Tbsp. olive oil
salt to taste
1 chopped scallion
2 or 3 peeled garlic cloves
several Tbsp. chopped italian parsley

Blend until smooth, thick and creamy, seasoning to taste. Add a bit more liquid if you have to. Broth or coconut milk being the most recommended.

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