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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A lesson in pastry

Shortly after coming back from Laos and Thailand I packed my bags again, this time for a rather different trip.  I flew to London to take part in an intensive pastry course at the Cordon Bleu (and if you follow me on instagram you will have already seen some photos of what we baked).  While the trip to Asia was a chance to spend some more time together before Alessandro and I go back to long-distance dating, the trip to London was a present to myself before I start my new job and any kitchen experiments will again be limited to early mornings, late nights or the weekend. I ended up doing the course with a friend of mine – it just so worked out that both of us were between jobs with some time to spare (and with a shared passion for baking) and it was amazing to spent 4 days together not worrying about anything else other than

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