Just in time for Pancake Day, I’ve got a quick recipe for you today.
I’ve recently had a re-obsession with gram flour and been making these crepes everyday!
I’m not even sure I can call them crepes as they are just so simple and easy to make. All you need is 2 simple ingredients and you’re done!
Vegan & Gluten Free Crepes vegan, gluten free, dairy free
These crepes are so simple and easy and require minimal ingredients. You can buy gram flour (also called chickpea flour or besan) in many places nowadays, but if it’s not at your local store, maybe go to an ethnic store which will sell it cheaply. I prefer these crepes with savoury fillings as I feel the nutty flavour of the chickpeas comes through.
4 tablespoons gram flour
12 tablespoons of water
Extra virgin olive oil or coconut oil for cooking
Mix the ingredients together until a smooth consistency forms.
You may need to add more water accordingly as you want it to have the consistency of single cream.
Heat a pan with oil until piping hot and lacel the batter in and spread it out until thin.
Cook for a minute or two until crisp on each side.
Since the weather is getting so much warmer, I love dining al fresco. Like I practically eat lunch in the park whenever I can.
I’ve been craving beans like a madwoman recently (probably due to my recent trip to Ethos where they had an amazing salads and a flavourful chickpea tagine!) so I’ve been making so many recipes with them!
I love making salads with beans because a) they don’t go soggy and actually taste really good and even better when left in the fridge to marinade and b) They are really light and healthy so it doesn’t weigh you down on a hot summers day!
Fresh Chickpea Salad vegan, gluten free, dairy free
I like to make this a few hours prior to making it as I think the flavours really work well together. I serve it atop leaves, here I used lambs lettuce which was wonderfully sweet and tender but spinach would work, or if you’re looking for a stronger flavour, arugula would be wonderful!
1/2 can of chickpeas, drained and rinsed
Handful of cherry tomatoes, diced
1/3 cucumber, diced
1 spring onion, sliced finely
Handful of coriander (parsley would also work well)
1/2 lemon, juice and a bit of zest
Salt and pepper, to taste
Extra virgin olive oil
Make a dressing out of the lemon, salt, pepper and extra virgin olive oil in a jar and shake it up.
Pour all the ingredients in a bowl and dress with the dressing.
Serve straight away or allow to chill in the fridge for the flavours to marinade.
I am a snackaholic.
Seriously I can’t stop!
You may have seen my previous roasted chickpeas post but I thought I’d reshoot the photos and I’ve seriously been eating them every.single.day. Like a whole can. It’s kind of embarrassing but they are just so good! Seriously, once you try them, they’ll be your new go to snack: easy, tasty and super addictive. YES.
I’ve also got a tutorial video here if you want to check it out! 🙂
Roasted Chickpeas vegan. gluten free, dairy free
These are the perfect snack to keep you going through the day, or even top your salads with chickpeas instead of croutons!
1 can chickpeas, rinsed
Extra virgin olive oil
optional: smoked paprika, cumin, rosemary or make it sweet by roasting with maple syrup and sesame seeds!
Preheat oven to 180ºC.
Massage oil, salt and other seasoning into chickpeas.