A Democratic Burger...
You may have seen these before. Around on Pinterest, maybe even on this blog, hopefully where it was originally published.. in the inaugural issue of my magazine, NOURISHED - REBIRTH. These burgers are my Phoenix story!
'Ramp'ing up to Spring
Ramps belong to the onion family and are native to North America. They are, perhaps, one of the few indigenous wild produce still preserved here. These wild leeks are delicate plants that add a robust flavor to dishes. Much like spring onions, the whole plant is edible with the leaves being milder in flavor than the bulb! Scones are a great way of enjoying the flavor. They make for a perfect snack or accompaniment to leisurely brunches.
Sunday Toast - Buttermilk Chickpea Loaf
This loaf is a variation of a flavor version I had made earlier. As it is made with 100% bean flour, I lightened it with buttermilk to add airiness and make it not so dense. Yet, because of the very weight of the protein pack chickpea, it behaves much more dependably than other bean flours and stays whole when sliced thin. It is really good toasted with a little salted butter and piled with scrambled eggs. Plus it takes all of 30 minutes from start to finish!
A Waffle Concept and Savory Turmeric Toasted Chickpea and Squash Waffles
You see, if you are gluten free or simply wheat allergic, like me, it is absolute pain in the ass to find bread substitutes that are fluffy, light and do not taste like card board because the US still has not caught with gluten free baking as much as our friends across the Atlantic. In comes, the savior, the humble waffle maker.
I have been testing a few flavors and this one today made with chickpea flour and incorporating roasted squash was perhaps one of the tougher one for the little fella to work through. But, eventually, I figured it out and all was sunny.
So, that is my waffle concept - an alternative bread......
