(Makes 12-14 cakes. Serve a single cake as an hors d’oeuvre or two-three for an appetizer.)
One of the hardest aspects and a health bonus of the gluten and diary free diet rests in the inability to eat most pancakes savory and sweet, fritters, donuts, fried food, pizza, etc. While others are tempted to catch breakfast on the run or grab a pizza or fried chicken at a fast food joint on the way home, you stick with mostly proteins and vegetables. That said, when you have a craving for one of these carb-loaded treats, you can either search out an over-priced gluten and dairy free bakery or make these savory cakes at home. The latter option is usually more practical for your pocketbook and convenience.
By eating these cakes, you will experience joy at what seems like a sinful eating experience while filling your belly with the complex carbohydrate of chickpea flour. The addition of fresh sage, caramelized onions, and a hint of smoky paprika will leave your taste buds humming and not missing a bite of the wheat and diary free treats mentioned above.
You can caramelize the onions for this recipe in advance, and then whip up the batter and cook the cakes in a few minutes for a rustic or elegant dinner side. Another option would be to cook up two cakes and add whatever sandwich fixings you prefer to have a delicious and healthy lunch on the go.
2 cups of chickpea flour
1 1/2 cup of water, room temperature
½ teaspoon sea salt
1 tablespoon extra virgin olive oil (1 tablespoon mixed into the batter)
2 tablespoons safflower oil
1 teaspoon fresh sage, chopped
1 teaspoon smoky paprika
1 onion, small diced, caramelized (small dice one yellow onion, and slowly cook it in 1 tablespoon of olive oil until it is browned. Be sure to stir it as it cooks so that you will have even browning.)
1. Put the water, salt, olive oil, paprika, caramelized onions, and chopped sage in a mixing bowl and slowly stir in the chickpea flour.
2. Once the mixture is smooth with no lumps, set it aside to let the flavors blend, which should take about 30-45 minutes.
3. After the flavors have been allowed to come together, slowly heat up a large fry pan with the safflower oil. You want the pan and oil to get hot enough to gently fry the cakes, but watch out to not let the oil get so hot that it will smoke. Aim for just enough oil to gently shallow fry the cakes.
4. Take a large spoon (just a regular dinning spoon) and ladle the mixture into the pan. Depending on the size of your pan, you may be able to fit three to four cakes at once. Fry the cakes until they are golden brown and then flip them over. Cook them on the other side until golden brown as well. While you fry the remaining cakes, let the first few batches rest on paper towel on a warm plate, but do not lay the cakes on top of one another or cover them, which will ruin the crispy texture and cause them to steam.
5. Serve the cakes stand-alone, add a dollop of cashew cheese or cream cheese, or use them as sandwich “bread.”
One of the hardest aspects and a health bonus of the gluten and diary free diet rests in the inability to eat most pancakes savory and sweet, fritters, donuts, fried food, pizza, etc. While others are tempted to catch breakfast on the run or grab a pizza or fried chicken at a fast food joint on the way home, you stick with mostly proteins and vegetables. That said, when you have a craving for one of these carb-loaded treats, you can either search out an over-priced gluten and dairy free bakery or make these savory cakes at home. The latter option is usually more practical for your pocketbook and convenience.
By eating these cakes, you will experience joy at what seems like a sinful eating experience while filling your belly with the complex carbohydrate of chickpea flour. The addition of fresh sage, caramelized onions, and a hint of smoky paprika will leave your taste buds humming and not missing a bite of the wheat and diary free treats mentioned above.
You can caramelize the onions for this recipe in advance, and then whip up the batter and cook the cakes in a few minutes for a rustic or elegant dinner side. Another option would be to cook up two cakes and add whatever sandwich fixings you prefer to have a delicious and healthy lunch on the go.
2 cups of chickpea flour
1 1/2 cup of water, room temperature
½ teaspoon sea salt
1 tablespoon extra virgin olive oil (1 tablespoon mixed into the batter)
2 tablespoons safflower oil
1 teaspoon fresh sage, chopped
1 teaspoon smoky paprika
1 onion, small diced, caramelized (small dice one yellow onion, and slowly cook it in 1 tablespoon of olive oil until it is browned. Be sure to stir it as it cooks so that you will have even browning.)
1. Put the water, salt, olive oil, paprika, caramelized onions, and chopped sage in a mixing bowl and slowly stir in the chickpea flour.
2. Once the mixture is smooth with no lumps, set it aside to let the flavors blend, which should take about 30-45 minutes.
3. After the flavors have been allowed to come together, slowly heat up a large fry pan with the safflower oil. You want the pan and oil to get hot enough to gently fry the cakes, but watch out to not let the oil get so hot that it will smoke. Aim for just enough oil to gently shallow fry the cakes.
4. Take a large spoon (just a regular dinning spoon) and ladle the mixture into the pan. Depending on the size of your pan, you may be able to fit three to four cakes at once. Fry the cakes until they are golden brown and then flip them over. Cook them on the other side until golden brown as well. While you fry the remaining cakes, let the first few batches rest on paper towel on a warm plate, but do not lay the cakes on top of one another or cover them, which will ruin the crispy texture and cause them to steam.
5. Serve the cakes stand-alone, add a dollop of cashew cheese or cream cheese, or use them as sandwich “bread.”
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