Easy delicious Chickpea Pastry

chickpea flour pastry
Chickpea Flour Pastry of loveliness

Princess and the Chickpea!

I am by no way referring to myself as a princess (wouldn’t that be nice) BUT I have been on a quest to find ways to create a delicious healthy pastry recipe. The word QUEST kinda sounds royal!!

I have been determined to make a pastry from chickpea flour and coconut oil and after a trial (or five) I finally found the perfect combination. The pastry is light, crumbly and almost like the ‘real thing’

Chickpea flour has a smooth light brown appearance, earthy, nutty taste and is jam-packed full of good stuff! It’s naturally high in protein, keeps blood sugar stable AND is high in fiber – and we all know what that helps with! Moving on!

It’s also known as gram or garbanzo flour and is made from grinding down dried chickpeas – Simple! It can be bought from health food shops and many grocery stores are starting to carry it too!

Did you know that Chickpeas have been around for nearly 10,000 years – They look good for their age!

You can add whatever filling you like to the pastry case – I am on a savory kick at the moment, so I simply filled mine with some fresh thinly sliced fresh tomatoes, fresh basil and a good shake of salt and pepper.

I served mine as a cold tart and it was lovely luscious! Note to self; add tomato tart recipe to website :-))

Using Coconut oil gives the nutty pastry and depth of flavor and I prefer using coconut oil to butter in all my recipes.

However, if you are partial a little animal fat, use butter, it works just as well.

The pastry is Gluten, Dairy, and Soya free and vegan too!

You will not believe your ‘pork pies’ (London slang for eyes) at how good this pastry tastes!

Print Recipe
Easy delicious Chickpea Pastry
Prep Time 10 minutes
Cook Time 15 minutes
Servings
9 inch tart
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
9 inch tart
Ingredients
Instructions
  1. Turn the oven onto 400F, 200 degrees or gas mark 4.
  2. Place the chickpea flour in a medium sized bowl. Add in the coconut oil and with a fork lightly work the oil into the flour. This should take around 5 minutes, the flour should look like sand. Resist using your hands, it just melts the oil and its harder to work with.
    chickpea flour pastry
  3. Add the water one tbsp at a time until the dough starts to come together - I love using my hands for this as you can really feel the pastry combine.
  4. Once the pastry starts to form a soft dough its ready for moulding into your pastry case. NOTE: Do not chill, it will set the coconut oil and become unworkable.
  5. The pastry does not have gluten to hold together so it will need to be formed into the tin and slowly built up. Patchwork is encouraged with this pastry. I like the rustic look anyway?!
    chickpea flour pastry
  6. Once you have covered your tin, place a piece of greaseproof paper over the pastry and add baking beans, stones or dried rice and blind bake for around 10 minutes, or until it has just started to color.
  7. Add whatever delicious filling you have chosen - and bake until the filling is cooked! Your kitchen will smell like coconut, pastry heaven!!
    chickpea flour pastry
Recipe Notes

Bitesize Tip: If you are not a fan of coconut flavor, use an odorless alternative. Same nutritional values without the nutty taste!

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