1 egg, beaten
2 Tbsp ground flaxseed
2 Tbsp warm water
1 c chickpea flour (see note before directions)
1 c water
pinch of salt
couple of shakes of cumin
(Note: I am currently using an food processor that I picked up at a second hand shop in New Zealand. Grinding chickpeas is a very noisy process. If I am the only one home or if I am looking to bug my girls with the noise, I can do a fairly decent job grinding. However, I am still left with several small bits of chickpeas in my flour. These bits cook through, but do provide a little texture to my final product.)
Whisk together flax and 2 Tbsp of warm water in a large bowl. Let sit for 5 min to thicken slightly. When 5 min are up, add chickpea flour, water, salt and cumin into the bowl. Whisk all ingredients until there are no clumps. The mixture should be the consistency of pancake batter. Thick tortillas use approximately 1 cup of water. (Depending on how fine I am able to grind the chickpea flour, I have used 1 to 1 1/4 cups of water. You can add an additional 2 Tbsp of water for even thinner tortillas.)
Preheat a 9″ skillet lightly greased with coconut oil over medium heat. Pour a few spoonfuls of batter into the pan (depending on how big you want your tortillas). Swirl to coat the bottom of the pan or use a spoon to spread out the batter (again, depending on the size you want the tortilla and the thickness or thinness of your batter). Let cook for 2-3 minutes or until you see the edges start to dry out. Using a spatula, flip and cook the other side for 30-60 seconds. (If you have difficulty getting the spatula under the tortilla, cook the first side a little longer.)
When cooled, store flat and covered.
My version comes out more like a flat bread than a tortilla, so I use these as a substitute for sliced bread or pita bread. When running, these are definitely tasty with humus. 🙂
Raw Date Newtons (inspired by this recipe)
1/4 c ground almond
1/4 c ground flax
1/4 c oats
1/4 c hemp flour
1 tsp maca
pinch of salt
2 Tbsp honey
2 Tbsp coconut milk
1 c dates, soaked in hot water for at least an hour
1/4 tsp vanilla
Making the dough
In a food processor, combine ground almond and flax meal, oats, hemp flour, maca and salt. Process until well blended with a flour-like consistency. Add honey and continue to process until the mixture starts to clump. If the mixture seems dry, add milk 1/2 Tbsp at a time until the mixture sticks together. (On this attempt, this required 2 Tbsp of coconut milk before I got a ball of dough that help together well.) Remove the mixture from the food processor and place on thin cutting mat (our rental house in New Zealand has those thin plastic cutting boards, I’ll be using my Pampered Chef Pastry Mat). Roll dough into a rectangular shape approximately 1/4″ thick. Set aside to make filling.
Making the filling
Combine dates and vanilla in a food processor and process until a spreadable paste forms.
Assembling the Date Newton
Spread paste lengthwise along one half of the rolled out dough. Fold the side of the dough without the paste over the date paste and press along the outer seam to seal.
Slice into bite size pieces.
Store in an airtight container. I store these in the freezer and pull them out as I need them. Otherwise, they will disappear in a day.
These are yummy and convenient snacks and provide great energy for those long runs.
1 1/2 c chickpeas, soaked overnight or 1 can chickpeas, drained and rinsed
2 cloves garlic
1/4 c lemon
1/4 c water
3 Tbsp tahini
1/2 c unsweetened pumpkin puree (see note)
1 tsp cumin
3/4 tsp salt
1/4 tsp cayenne pepper
(Note: Pumpkin has become a stable for my family. We go through one to two crown pumpkins a month. I usually cook half of the pumpkin in the crock pot, puree it and use it for humus or other goodies. The other half is somehow incorporated into dinner. I usually end up adding closer to 1 c of the puree to the recipe and maybe 1/2 to 1 tsp of cayenne pepper while leaving the other ingredients the same.)
Place chickpeas, garlic, lemon juice, water, tahini in a food processor and combine until smooth. Add pumpkin, cumin, salt and cayenne pepper and continue to process until smooth.
Adjust to taste with additional lemon juice or cayenne pepper.