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!