Sunday, March 1, 2015

A Tasty Flatbread, A Spread and A Dip

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

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.

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. 

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.

No comments: