Posts Tagged With: gram flour

Walnut and Maple Cookies – Crispy & Chewy, Gluten-free & Vegan

Vegan Walnut Cookies, fresh out of the oven!

 

Warm cookies.  Cup of tea.  Happy days!  

(Or coffee.  Whatever’s your favourite cookie tipple.)  

 

We really enjoyed these crisp and chewy cookies, the flavours of toasted walnuts and maple syrup are a delicious pairing.  This is a recipe I created because I love to bake with oats, I love making things gluten-free where ever possible (I find it a fascinating corner of baking) and I just felt like a little sweetness in the BHK.  Riding a cookie raft down the rooibos river.  

 

Welcome to warm cookie world!

 

You know the combo of walnut and maple works, you know caramelised brown sugar and oats are going to be good, the gram flour is a curve ball for most, but trust me, they have a lovely soft and chewy texture.  No one will know chickpeas were involved.  

 

Everyone will gobble these cookies!

 

Is you’ve read this blog before, you know I love gram (chickpea/ garbanzo) flour.  Full of awesome nutrition and very versatile, it’s a great flour to keep as a staple.  Make quick flatbreads, use in vegan omelettes/ quiches, it makes a delicious tofu (called nofu!), use in baking cakes and breads, as well as being used in the cuisines of the Indian Subcontinent.  You’ll also find it being traditionally used in Europe, dishes like Farinata (Italy) and Socca (France) are delicious, it also pops up in North African and Spanish dishes occasionally.  It adds a slightly nutty flavour and is generally higher in fibre and protein than other flours.  Have you ever heard of other uses for gram flour?

You’ve probably made cookies before, so these will be as easy as apple pie.  You really just need to mix everything together and pop them onto a baking tray.  The neater the cookie balls, the less cracks in them, the neater the final cookies will be.  But it doesn’t really matter.  Do bake them until they get a nice deep, caramelised colour.  Then you know they’re ready.  

 

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If you try this recipe, please let us know below in the comments and feel free just to say ‘hello!’ It’s always awesome to hear from you.  

I hope you’re well today and you fancy these cookies.  You’re gonna love ’em!!

 

Happy cooking!!

 

Walnut and Maple Cookies – Crispy & Chewy, Gluten-free & Vegan

 

Recipe Notes

1 tablespoon of plant milk will make all the difference here.  Without the dash of plant milk, the cookies will be crunchy and rich, the little splash of plant milk brings the cookies to a softer, more chewy place.  Add just a small amount at a time, too much and you’ll have mini cakes, not cookies on your hands.  

Use any oats, except oat groats, which are really different.  I used nice big porridge oats.  

No gram flour?  Use a gluten-free flour mix or plain white wheat flour is also fine.

 

 

Walnut and Maple Cookies – Gluten-free, Vegan 

The Bits – For 12-14 cookies

 

Dry

125g oats (gluten-free or other)

150g gram/ chickpea flour

75g walnuts (roughly chopped)

1 teas baking powder

1/2 teas sea salt

1 teas ground cinnamon

 

Wet

140g light brown sugar

160ml lightly flavoured oil (cold-pressed)

4 tbs maple syrup

1 teas vanilla extract

1 tbs plant milk

 


Do It

Preheat a fan oven to 180oC.

In a bowl, mix together all of your dry ingredients.  

Mix together you sugar, oil, maple syrup and vanilla extract.

Stir your wet bits into your dry, combine all well.  Then add a magic dash of plant milk, to form a dough that holds together.  

With slightly wet hands (the dough won’t stick as much), roll your dough into small balls, the size of a large walnuts (the ones with shells on).  Press these balls onto a baking tray to form fat, neat discs, like chunky little ice hockey pucks.

Place in the oven on a middle shelf and bake for 12 -14 minutes.  Until the cookies turn a dark, golden colour all over.  They will firm up when cooled.

Remove from the oven and, using a spatula, place the cookies onto a wire rack to cool.

Enjoy!  We loved these warm with vanilla ice cream!!   

 

Oats, maple syrup, walnuts = YUM:)

 

Foodie Fact

Oats are a real genius food.  Really beneficial for heart health and they’ve loads of iron, fibre and bags of minerals and anti-oxidants.  It’s a great idea to eat oats often, why not try sneaking them into cookies?  

 

 

 

Categories: Baking, gluten-free, Nutrition, photography, Recipes, Vegan | Tags: , , , , , | 2 Comments

Mexican Toasted Corn & Mushroom Omelette with Avocado & Tomato Salsa (Vegan)

Mexican Toasted Corn & Mushroom Omelette with Avocado & Tomato Salsa

Mexican Toasted Corn & Mushroom Omelette with Avocado & Tomato Salsa

 

Vegan omelettes are delicious and simple to prepare. A very tasty day-starter especially when boasting smoky chipotle, mushroom, toasted sweetcorn and a lively salsa.

The flavours of Mexico mirror Mexican culture; diverse and vibrant, fresh and intense.  There are many ways to make a plant-based omelette but I like this combination of gram flour, caramelised veggies and silken tofu.  Loads of flavours and textures going on.

I’m not so keen on creating dishes that exactly mimic meat/ cheese/ eggs etc, just something that everyone will be able to enjoy and appreciate the similarities in texture and flavour.  This is one of those dishes that is carnivore approved!

Eating vegan food doesn’t mean giving things up, it normally means adapting dishes and is always full of creative surprises.  Just like these omelettes.  They are rich and delicious and of course, are packed with wonderful nutrition.

I normally like juices, fruit, porridge, muesli etc for breakfast, I don’t have a sweet tooth, but it seems to be what my body is craving first thing.  There are however those exceptional days when only savoury will do.  This normally follows a few glasses of moonshine down at the local tavern I find!

Pan fried mushrooms are just packed with umami-style flavour, along with the sweetcorn and the toasty, nutty flavour of the gram flour making for a flavour packed breakfast.

VIVA MEXICO!

Mexicans are brilliant at breakfast and many of the classic breakfast dishes are egg-based.  Huevos Rancheros, Huevos a la Mexicana, Breakfast tacos or burritos, Gorditas (think a pasty meets a tortilla, stuffed with beans and griddled, utterly delicious)……. All easily veganized, especially as avocado is such a staple in Mexico.  They are normally served with loads of chilli in some form or another, either chopped raw or a potent sauce.  There is also the beauty of the ubiquitous and always freshly homemade green and red sauces (salsa verde y rojo) that can be spooned over anything to add sensational flavour.  Breakfast is no exception.

Chilli is sure to get the body and mind warmed up for the day!  Once a week, I like to have a spicy brekkie and in Mexico became accustomed to chewing on a whole chilli in the morning.  Beats an espresso I can tell you!

Chipotle Chilli - A real taste of Mexico!

Chipotle Chilli – A real taste of Mexico!

WHAT IS CHIPOTLE?

Chipotle is basically a smoked red jalapeno chilli that is now readily available around the UK and Europe.  If you’re reading in the States, I’m sure you know your way around a chipotle already!  Chipotle chillies can be bought in many forms either dried, in adobo (canned), as a paste (popular in the UK) or ground.  You can sometimes replace chipotle with smoked paprika in recipes.

I spent six months backpacking around Mexico, many years ago now, but I can still perfectly recall many of the meals I ate there.  The diversity and flavours of Mexico blew me away.  Thank goodness there are a few decent Mexican restaurants in the UK nowadays, there is much more to Mexican cuisine than a Texmex Burrito (although they can be awesome too!)

One of the delights of Mexican cooking is the chipotle and other smoky, sweet chillies.  They are unique and a real delicacy.  Many markets have a huge variety of smoky chillies piled up, all used in different dishes, from the salsa rojo to the feast  that is a mole pobaldo.  Chipotles are quite fiery, but I’d say are medium on the blow your head off scale.  Less hot than a raw jalapeno that is for sure.

Chipotles are normally smoked for several days and in that time shrivel up.  The flavours really intensify, so this is worth bearing in mind when cooking.  A little chipotle can flavour a large pot of stew.  Chipotles are quite tough and are therefore best used in slow cook dishes like soups, stews and are especially good as a surprise ingredient in chutney/ marmalades.  I love a cheeky Chipotle Marmalade and will attempt to get a recipe on here one day.

Viva Mexico!

Gram flour is a wonderful ingredient.  So full of flavour and totally gluten free, made from ground chickpeas.  Gram flour can also be made form roasted pulses and comes in raw and roasted varieties.  Roasted gram has a fuller flavour.

It is a healthy alternative to wheat flour and I’m using it to help bind together vegan baking at the moment. A couple of tbs mixed with an equal quantity of water can make a huge difference to the texture of a cake.

Gram flour has been used in Europe for many years, its maybe not so exotic as we think.  Examples of this would be the pancake style dishes Socca (France) or Farinata (Italy).  Both traditional and totally gram.  When gram flour is cooked its strong flavour mellows, I do quite like my vegan omelettes a little soft, but some are not keen on the flavour of raw-ish gram flour.   Gram flour is a top larder item for every cook.

My other favourite chilli at the moment, the mighty British Komodo Dragon Chilli. POW!

FUTURE FOODS

We can’t eat meat and dairy at current levels.  The world will not sustain us.  There are very clever people out there who are creating fake meat and cheese in laboratories and just recently I saw a youtube clip of a scrambled vegan egg.  It certainly looked like the real deal, all soft and shiny when cooked.  What it tastes like remains to be seen so I’ll stick with this omelette for now.

Most of us are waking up to the fact that our eating habits must change, for so many positive reasons; we love animals, for our own health and the health of the planet.  The future of food for me is lots of fruits, legumes, veggies and nuts. However, some folk will still want a bloody hamburger or a runny egg yolk, this is now becoming a very real, plant-based alternative.

Cosmos seems to be loving the chipotle!

Cosmos seems to be interested in chipotle!

This is a lively breakfast/ brunch (in fact lunch too) sure to get your taste buds firing first thing, certainly adding a little spice and big flavours to an autumn morning.  A wake up call! A fiesta in your mouth!!

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Recipe Notes:

Corn season in the UK is coming to an end, but what better way to use  your gorgeous fresh corn on the cobs.  You can use tinned sweetcorn, but it just ain’t the same.

Some vegan omelettes call for the tofu to be mixed in with the flour, but I like the texture contrast of keeping it separate.

I like these just cooked, over cooking an vegan omelette will only make it dry.  Which is never a good thing.  A couple of minutes in a warm pan is enough and then straight under the grill and then eaten just after.  Just like an egg omelette, the warmer and fresher the omelette the more delicious.

I love chilli so 1 1/2 tbs is a good amount.  Use a little less if you’re not quite ready for a full chilli hit at the breakfast table.

Adding fresh coriander to the salsa and omelette is lovely.   Unfortunately, we didn’t have any.

The Bits – For 2 large omelettes

Omelettes

150g gram flour (besan)
250ml water
½ teas salt
½ teas baking powder

1 teas cumin seeds

250g firm silken tofu (sliced)

200g sweetcorn (2 corn on the cobs)
2 large mushrooms (like field or portobello)

1-1 1/2 tbs chipotle paste

Oil for cooking (I used rapeseed/ canola oil)

Avocado and Tomato Salsa

2 tomatoes
2 spring onions
1 avocado

2 large leaves kale (curly, black kale etc – stems removed and finely sliced)
1 lime juice
½ lime zest
½ teas salt

Unfolded you can see the lovely corn, shrooms and those tasting pieces of soft tofu.

Unfolded you can see the lovely corn, shrooms and those tasty pieces of soft tofu.

Do It

In a bowl, mix together the gran flour, water, salt and baking powder.   Set aside.

Make your salsa, this can be done in advance. Combine all the ingredients, lightly toss together and check seasoning.

Grab a large, heavy bottomed frying pan.  Add 1/2 tbs oil and warm on a high heat.  Once hot add the cumin seeds and corn. Stir and saute for 5 minutes, until the corn has a nice, dark golden colour.  Set corn aside.  Wipe pan clean.

Pop pan back on the stove.  Warm another 1/2 tbs oil and add your mushrooms, saute for 2 minutes, stirring regularly, add the chipotle paste and cook through for another minute.  Set aside and wipe clean pan.

Warm a grill on medium heat.  You can flip the pancake in the pan, but it is quite thick and can break easily.  Better to go for the grilling option.

Warm 1/3 tbs oil in your frying pan, make sure the pan base has a nice thin covering of oil.  Scatter half your corn and mushrooms into the pan and spoon over half your gram flour mix.  Ensure the pan base has an even covering of mix and place half your tofu evenly across the omelette.  Cook for 2-3 minutes and then loosen the edges with a flat spatula.  This is a good sign that the base is cooked (you can even have a quick peek!)

Place the pan under the grill (drizzle a little more oil over the omelette for added richness at this stage) and cook until the omelette is a nice golden colour, a couple of minutes is more than enough.

Mexican Toasted Corn & Mushroom Omelette with Avocado & Tomato Salsa

Mexican Chipotle Toasted Corn & Mushroom Omelette with Avocado & Tomato Salsa

Serve

As soon as possible along with the salsa.  You can either fold the omelette or leave it flat and sprinkle over the salsa, like a pizza. Mexican omelette pizza!?  Quite a thing!!

A nice sweet and sour sauce, something like a smoky Mexican Salsa Rojo would be perfect, but not necessary.

The pizza style omelette

The pizza style omelette

 

Down on Dinas Dinlle.  Autumn has been beautiful in North Wales.

Down on Dinas Dinlle. Autumn has been beautiful so far in North Wales.

Foodie Fact

Gram flour is higher in protein than wheat flour and is packed with healthy unsaturated fats, iron and fibre.  More reasons to go gram.

See you soon!

See you soon!

Categories: Breakfast, gluten-free, Nutrition, Recipes, Vegan | Tags: , , , , , , , | 5 Comments

Sun & Oat Loaf

Oat Loaf

So while the baking of the ‘Almond and Olive Oil’ cake was going on, I decided to fill the oven. Why waste all that heat.  I whipped up our staple of ‘Sun and Oat Loaf’.

Normally I would just use oats, we are limiting the amount of gluten we eat, but this one was for Mary’s birthday meal and I know that Mary likes her bread.  So this is a compromise.

This little loaf is really easy to get together and toasts up a treat, an ideal substitute for other loaves.

You can add anything to this loaf to flavour it, we have tried beetroot (of course!), dried fruits and nuts, apple and cinnamon, spices etcetc……..

If you are gluten-free, this works well with polenta replacing the flour.  Even gram flour is ok, but it can get a little dry (although still very tasty).

If you are not using an oven, you can cook this in a pan.  Just get a good-sized frying pan with a nice glug of oil, heat on medium, add mix and spread well, cook for 15 mins on one side and the go for a mighty flip (which is tricky!) or just stick under a grill (low heat) and cook until golden.

The Nantlle Valley, our back garden view

Here goes the oven variety…..

The Bits

It really depends on how big you’d like it.  We use a standard sized loaf tin and this recipe half fills it for a decent small loaf.

2 1/2 cups of oats, 1 1/2 cup of wholewheat flour, 1/4 cup of olive oil, 1 teas bicarb of soda, 1/2 cup of sunflower seeds, 1 cup of soya milk (or your preferred milk for richness, just water is fine), s+p, extra water as needed.

Do It

Put all ingredients into a bowl and mix up with a wooden spoon. Give it a good few twists of black pepper and some real elbow love (that’s a good stir).

Add warm water as the mix stiffens, you should be left with something resembling dry, sticky porridge.

Well oil your favourite loaf pan, or cake tin, depending on your preferred bread shape. Spoon in mix and push well into all corners of the tin. Scatter a few sunflower seeds on top and press them in.

Cook at 180oC for around 30 minutes. The middle should still be slightly underdone and the outside nice and crisp and golden.

Leave on a wire rack to cool.

Serve

As you wish. We recommend it warmed in the toaster with a large bowl of homemade veg soup.  The crumbly texture of the bread means that sandwiches are not easy, but can be achieved with great balancing skills and care.

We Love It!

Oat bread seems to compliment our rough, mountainous landscape perfectly. Warmed with a little honey, it is a heavenly thing!

Foodie Fact

Oats actually lower cholesterol and are a brilliant fuel for our bodies.  They also act as central heating for our bodies on cold days.

Beetroot Oat Loaf

Categories: Baking, gluten-free, Healthy Eating, Recipes, Snacks and Inbetweens, Vegan | Tags: , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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