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Jan 16, 2013 BY Joy McCarthy

Chickpea Bread with Sunflower Seed Pesto: Gluten-free Recipe

—  found in  Food  —

I'm nearing the end of my 10 day detox - yes! I've been totally gluten-free, sugar-free, vino-free, dairy-free for 9 days! The detox was not that difficult only because I don't normally eat a lot of gluten/dairy to begin with and I never eat sugar (it makes me crazy, however I used to be an addict years ago). I did miss a glass of vino here and there and goat cheese would have been lovely on the beets I roasted.

My sweet man Walker did the detox too! He really missed his Pizza Libretto (our fave pizza joint) and Gragnano (Italian sparkly red served slightly chilled). There were a couple of nights he was craving (or dare I say "hangry" haha!), but he survived.

So last night, I decided to heat up some soup I made a few weeks back (froze it obviously): Chicken Soup with Cabbage instead of noodles and tons of veggies. Sorry -- this recipe is not on my blog, but there is an equally as delish one below. It was VERY flavourful. I made the stock from a certified organic chicken I roasted a while ago. I am always suspicious of chicken stocks because even the organic ones use yeast extract (MSG).

I wanted bread to go with it (you know, cause I'm still SANS gluten), so after doing a little twitter/google research I came across Sondi Brunner's blog for Chickpea Pancakes (Socca) and adapted her Chick Pea Bread recipe to make it joyous! Meghan Telpner also made a version too you might like. So many options!

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Ingredients
  • 1 cup chickpea flour (or garbanzo bean flour)
  • 1 cup water
  • 2 tbsp extra virgin olive oil
  • 1 egg, whisked (You can omit the egg, per original recipe)
  • 1 fresh garlic clove, minced
  • 1 tbsp dried rosemary
  • 1/2 tsp Himalayan or Celtic salt
  • Freshly ground black pepper
Instructions
  1. Combine all your ingredients together in a large bowl. I actually tossed them into my Breville blender to mix really well.
  2. Preheat oven to 400 degrees F. Grease a 9-inch round or square baking pan and pour chickpea mixture into it. Bake for 22 minutes, or until the pancake is crisp around the edges and golden brown.