Food writing

Chocolate Chip Cookies with Chickpea Flour

Chickpea flour, also known as gram flour or garbanzo bean flour, is nothing other than dried chickpeas ground to a flour-like powder. It’s been a pantry staple of mine ever since I discovered what the Italians call ‘farinata’ – thick, pancake like slabs of chickpea flour batter, flavoured with rosemary and salt and that have been cooked (well, practically deep-fried given the amount of oil used) at a high temperature on well-oiled baking trays. Street food at its finest (and simplest). Chickpea flour is also great to have on hand when making veggie burgers as it helps absorb excess moisture. And, chickpea flour is a nutrition powerhouse, containing at least double the amount of protein than regular wheat flour while being rich in vitamin B6, iron, magnesium and potassium. Why should you care you ask? Because baking chocolate chip cookies with chickpea flour yields what are possibly the most delicious chocolate chip cookies ever (and that just happen to be gluten-free). Moreish,

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Rose Petal and Raspberry Spelt Muffins

I did not intend to be away from this space for this long without stopping by to say hello but somehow the usual one week turned into two and those quickly turned into three. Suffice to say work has been busy, I have been away, first in Italy and then in Germany, I have been trying to get on top of my never-ending list of final moving and flat-related errands and some recipes have been taking longer to test than expected (white chocolate miso brownies, I am looking at you!). These muffins were inspired by a rosy tart I am working on and that will be shared on food& in a few weeks. While Monday mornings are as good a time as any to swap weekend indulgences like buttery croissants or pancakes doused in maple syrup for porridge, there is nothing like a homemade pastry and a good cup of coffee to take the edge off the start to another

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Vegan Meringue & an article

You might remember that a while back I got all excited about what I like to call vegan ‘meringue’, i.e. a gel made from boiled flax seeds and that can be whipped just like egg whites, and that I started replacing egg whites with flax seed gel in marshmallows and mousse au chocolate. Well, I was so excited about this discovery (and the slight lack around the web of useful recipes using it), I went out and wrote an article about it which is included in Chickpea magazine’s Spring 2014 edition. The article includes a recipe for making flax seed gel as well as a few recipes using it, including a recipe for vegan marshmallows. It is this last recipe which I am most proud of, because it was just so darn difficult to get right. There was about a month when there was no surface left in our kitchen that wasn’t at some point covered in marshmallow splatter, my

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