Crunchy Chickpea Flour Crackers with Onion and Sesame Seeds

savoury chickpea flour crackers with onion and sesame seedsThere is a reason I included chickpea flour as one of my ‘extra choice’ items for my April clean eating challenge – these crackers are that reason. These crackers, and all of the other awesome stuff you can make from chickpea flour, like socca, chocolate chip cookies, and vegan french toast.

Chickpea flour is underestimated and undervalued but the stuff is kickass. It’s got fibre, protein, minerals, and it’s naturally gluten-free. It’s versatile, delicious, and it’s fun. You’re baking with ground up chickpeas! What’s not to love?

Just don’t taste the batter.

savoury chickpea flour crackers with onion and sesame seeds

Now, some of you will probably disregard this advice or will perhaps have had traumatic chickpea flour experiences in the past. You will wrinkle your noses in disgust and say, Emily, I went ahead and tasted that chickpea flour batter.  It was touch and go there for awhile – I barely made it out of the experience alive. How could you lead me so astray?

Well, as with all things chickpea (in my experience), that beany bitterness bakes itself right out of the batter while it’s in the oven. Keep the faith. The resulting product will be savoury, delicious, crunchy, and sans-bitterness.

And with this base recipe, you can pretty much add whatever you want – omit the sesame seeds and add sunflower seeds; try with other seasonings (like garlic powder or chili powder!). It’s amazingly flexible.

savoury chickpea flour crackers with onion and sesame seeds

And you are making your own crackers! You’re part of the solution! No more boxes or plastic packages to throw away. No more spending your entire paycheck on one box of gluten-free crackers (because let’s be honest, that’s how much they cost). Just simple, savoury, chickpea flour.

Crunchy Chickpea Flour Crackers with Onion and Sesame Seeds

  • Author: recipe inspired by this basic version at Heather G Nutrition
  • Recipe Notes: egg-free, dairy-free, gluten-free, soy-free, nut-free

Ingredients:

  • 1 cup chickpea flour (cold)
  • 2 tablespoons olive oil plus 1 teaspoon for brushing on top
  • 2 tablespoons sesame seeds
  • 2 teaspoons organic onion powder
  • 1/2 teaspoon himayalan pink salt (reduce if you aren’t interested in a nice salty cracker)
  • 1/2 teaspoon baking powder
  • 4 tablespoons water (or so)

Instructions:

  1. Preheat your oven to 350F.
  2. In a large bowl, whisk together chickpea flour, sesame seeds, onion powder, pink salt, and baking powder.
  3. Stir in olive oil.
  4. After the olive oil is kind of ‘smooshed’ in, stir in water. The dough should kind of be a bit sticky but not too sticky. It should feel like cookie dough.
  5. On a well-floured surface, roll out the dough until thin (as thin or thick as you like your crackers). Keep flouring everything so the dough doesn’t stick.
  6. Using a bench scraper/dough scraper or some other device to cut the dough into strips and transfer to your baking sheet, then cut into squares.
  7. Brush lightly with a bit of olive oil.
  8. Bake for 12-15 minutes until light golden.
  9. Store in an airtight container.

Crunch and enjoy!

© Backyard Owl

 

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Radiant Anti-Inflammatory Turmeric and Ginger Tea

radiant turmeric and ginger tea

“Yellow is the ‘lightest’ of all of the warm-spectrum colors and the color which most resembles the sun. It brings with it hope, and the feeling that everything will be all right. It has an air of radiance, brightness, cheerfulness, and gaiety. Yellow is open-minded and inspiring; it glows and illuminates, and at is most positive vibration it corresponds with knowledge and wisdom.”

~ excerpted from Color Your Life, by Howard & Dorothy Sun

So many of us want to find ways to reduce inflammation in our bodies, seeing as, you know, inflammation is possibly at the root of all disease. That’s a super scary idea, and it makes me want to leap into action. It makes me want to find some kind of superhero to help me fight back. And, the super hero that I have in mind just happens to be a ugly and sort of weird looking, but powerful nevertheless. My super hero wears a yellow cape and goes by the name Turmeric.

Turmeric is one of these superfoods we keep hearing about over and over and for good reason – it’s one powerful little root. And, it’s been proven to be anti-inflammatory, to be a powerful antioxidant (protecting the body from the regular ongoing damage that occurs as a result of breathing, exposure to toxins, aging, just existing, etc), and to have promising potential in treating arthritis and joint pain, preventing some cancers, and possibly even preventing and treating Alzheimers.

And ginger! Ginger is great for digestion and/or indigestion, for nausea, and it’s also known to be anti-inflammatory.

radiant turmeric and ginger tea

And can we talk about the colour of this tea? We don’t often pay attention to colour in our lives but I’m learning that colour has a tremendous influence on us in all sorts of physical, mental, and spiritual ways.

We know we’re supposed to eat the colours of the rainbow; here is a way to boost YELLOW. Colours mean antioxidants, which in turn means protection for your cells, radiant health, and high levels of nutrients. Turmeric is a lovely brilliant yellow when dried and when fresh, it kind of looks like a carrot – bright orange and juicy (under the peel, that is. When it has a peel on, it basically looks like ginger, to which it is related).

And as noted above, the colour yellow links to radiance, glow, illumination, cheerfulness, vitality, and all of the other elements of health that we want and that antioxidants and anti-inflammatory foods can help us obtain. Coincidence? I think not.

radiant turmeric and ginger tea

Yellow is also the colour that represents the Solar Plexus Chakra, one of the seven energy centres of the body according to Ayurvedic traditions. In this school of thought, the Solar Plexus Chakra governs personal power, energy, and self-confidence. It’s all about purpose and your inner fire. The colour yellow supports and represents this chakra by encouraging radiance and stability and happiness and confidence.

Fire, pep, energy, radiance, yellow. Sound a lot like turmeric? I think so.

All that’s not bad for one little mug of tea.

radiant turmeric and ginger tea

And if you’re worried about this being too spicy, don’t be. I found it delightfully ‘awakening’ in my mouth but not at all burny or uncomfortable (read a description of turmeric’s taste here if you’re curious for more detail). It’s like a nice spicy chai: peppy and peppery, but not painful.

You can drink this straight as a steeped tea, or incorporate some non-dairy milk as I have done. The ground pepper and coconut oil are to enhance the absorption of the good stuff from the turmeric. I like making my tea into a latte because it mellows things into a more comforting mug and adds a nice smoothness. Plus, if you wanted to go crazy and add some coconut milk, you’re incorporating the healthy fats required to aid with turmeric absorption. Hey now!

Radiant Anti-Inflammatory Turmeric and Ginger Tea

  • Author: Backyard Owl (and everyone else on the internet who has ever made this kind of tea)
  • Recipe Notes: gluten-free, dairy-free, egg-free, soy-free or nut-free (depending on your milk), naturally-sweetened

Ingredients:

  • fresh ginger root
  • fresh turmeric root
  • ground black pepper
  • 1/2 to 1 teaspoon coconut oil
  • 1/4 cup non-dairy milk
  • (optional) stevia for sweetening

Instructions:

  1. Measure out 1 cup of filtered water and place in a saucepan on low heat.
  2. Grate about 1 teaspoon of fresh ginger and 1 teaspoon of fresh turmeric and add to your water.
  3. Simmer for about 10 minutes (you should notice the water becoming, well, orange coloured).
  4. Pour the tea into your mug and strain out the spice pulp.
  5. Add a few shakes of ground black pepper and the coconut oil.
  6. Sir in 1/4 cup of your favourite non-dairy milk. If required, sweeten with stevia.
  7. Sip and enjoy!

Serves 1.

NOTE: Turmeric will stain anything it touches yellow. Just be warned. Your fingers, your counter, the knife you use to peel it, and so on. So I recommend paying attention while preparing this tea so that you don’t discover you’ve accidentally dyed your face, your clothes, or something else you would prefer NOT to become yellow.

© Backyard Owl

Chewy One Bowl Chocolate Chip Cookies (with Chickpea Flour) – v, gf

chewy chocolate chip chickpea cookies - vegan & gluten-freeSo who here thinks chickpea flour tastes gross? Show of hands. That’s quite a few of you, but I’m betting it’s from when you tried some adventurous gluten-free chickpea flour recipe and tasted the batter and thought, dear god, what monster have I created? Chickpea flour – un-baked – is kind of bitter. It does not taste good. Let’s just get that out of the way right now.

BUT – chickpea flour baked INTO things has no taste, really. That is to say, it loses the offensive taste. And, it keeps the protein, chewiness, and gluten-free fabulousness.

chewy chocolate chip chickpea cookies - vegan & gluten-free

My eyes have been opened recently to the joys of chickpea flour. It makes a delicious cookie, for one, and it’s so versatile! Other cultures have been baking and cooking with chickpea flour for centuries, but North American culture is just catching up. In the last few days alone I’ve seen recipes for chickpea flour flatbreads, quiches made with chickpea flour, french toast with chickpea flour, and blondies with chickpea flour, among others.

And, compared to many gluten-free flours, it’s relatively inexpensive. And, though this may be entirely psychological, it seems a little more “from a whole food” than say, potato starch (how do they get just the starch out of the potato?)

So if you are looking for a healthy treat that is high in protein and fibre, I’d encourage you to try these cookies. You could add raisins, nut butter, or perhaps some sunflower or pumpkin seeds. If you don’t find the batter sweet enough (they are JUST on the edge), feel free to also add an additional tablespoon or two of maple syrup, or, sprinkle the tops with some organic cane sugar.

Welcome to the chickpea flour fan club! chewy chocolate chip chickpea cookies - vegan & gluten-free

Chewy One Bowl Chocolate Chip Cookies (with Chickpea Flour)

  • Author: Tweaks by Backyard Owl; original recipe inspired by Oatmeal with a Fork’s Incredible Protein Chocolate Chip Cookies.
  • Recipe Notes: vegan, gluten-free, source of fibre and protein, soy-free, nut-free, naturally-sweetened

Ingredients:

  • 1 cup COLD/FROZEN chickpea flour
  • 1/2 cup rolled oats
  • ¼ t. sea salt or himalayan pink salt
  • ½ t. baking soda
  • 1/4 cup coconut oil, melted before measuring
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • 2 tablespoons (or as needed) almond milk
  • 1/2 cup dark chocolate chips

Instructions:

  • Preheat oven to 350F.
  • Whisk together cold chickpea flour, rolled oats, sea salt, baking soda, and chocolate chips.
  • Melt coconut oil over low heat, and measure out.
  • Add melted coconut oil, maple syrup, and vanilla to dry ingredients and stir. If needed, add the almond milk.
  • Scoop and roll into balls of your desired size.
  • Bake for about 12 minutes or until lightly golden.
  • Remove from oven, and gently press down with a fork. This step squishes the cookies and improves their chewy factor.
  • Cool, and store in an airtight container.

© Backyard Owl

Vegan Chocolate Maca Macaroons (gluten-free)

vegan chocolate maca macaroonsSometimes I write posts about a recipe before I’ve actually tested the recipe. It’s true. I admit it.

It’s risky, because sometimes it means I’ll test something, realize it’s not nearly as good as I’d hoped, and then remember I have an entire post already written that waxes eloquent about how delicious it is.

On the other hand, sometimes I wrote a post beforehand, whip up the recipe, and realize I’ve made something that is everything I’d hoped for and more.

vegan chocolate maca macaroons

Such is the case with these macaroons. Good consistency, excellent chocolatey-ness, and a perfect amount of chew. I’m no macaroon aficionado, but as far as treats go, these are just dandy. The macaroons have a tropical sweetness that feels really luxurious and special thanks to the coconut and coconut milk, and they also contain melted dark chocolate.

All in all, they’re perfect for an evening backyard party, a casual Sunday curled up with a book and some tea, or perhaps bringing to your workplace to share (if you like your work colleagues, that is).

Also, since there is no harm in mentioning it, coconut contains lots of fibre, beneficial medium-chain fatty acids, and natural sweetness, while dark chocolate has antioxidants, and a fair amount of iron. Oh, and did I mention the maca powder? Helpful for sustained energy levels, bringing hormone systems into balance, and improving libido, maca also has antioxidant capabilities, beneficial fatty acids, fibre, and amino acids.

Enjoy!

vegan chocolate macaroons

vegan chocolate macaroons

Vegan Chocolate Maca Macaroons 

  • Author: Backyard Owl tweaks, but original recipe from Terry Walter’s fabulous cookbook “Clean Start
  • Recipe Notes: vegan, gluten-free, nut-free, soy-free, naturally sweetened

Ingredients:

  • 2 cup shredded coconut
  • 3 tbsps cocoa powder
  • 1 tablespoon maca powder (optional, but a nice superfood addition)
  • 1/3 cup coconut milk (full-fat)
  • 2 tablespoons maple syrup
  • 1/4 teaspoon Himalayan pink salt (or other sea salt)
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate chips, melted

 Instructions:

  1. Preheat oven to 350F.
  2. In a large bowl, stir together coconut, maca powder, cocoa powder, and salt.
  3. In a medium bowl, whisk together coconut milk, maple syrup, and vanilla.
  4. Melt dark chocolate chips over a double boiler (a heat-proof bowl sitting on top of a pot with simmering water).
  5. Add coconut milk mixture and dark chocolate to shredded coconut. Mix well.
  6. Once incorporated, scoop by tighly-packed, rounded tablespoon-fulls onto a baking sheet.
  7. Bake for 18-20 minutes or until the tops of the cookies are dry.

© Backyard Owl