Hey there, lovely friends.
How are you this beautiful April!? Aaron and I are settling into Colorado, counting our blessings along the way.
A recent blessing I am grateful for is finding sanctuary in the mountains of Boulder, Colorado. As I mentioned in a previous post, we had spent weeks trying to find a suitable place to park our moody fifth wheel, Myrtle. Finally, we met a lovely couple who have an amazing farm in the mountains. In addition to goats, bees, and beautiful hiking trails, there is room to plant a garden! This makes me so excited. Expect some updates on this topic in the near future.
On the topic of gratitude… what are you grateful for today? I would really love to hear, for I think it is really important each of us cultivates an attitude of appreciation every day. Not only does it make us feel better when we focus on the good versus the bad, it propels that which holds a similar vibration to manifest in our universe.
This truth has resounded strongly, especially during the last few months. Aaron and I have gone through some of the lowest points yet, but it has made us stronger and just happier, in general. I think it because we put in the work to see the good, therefore, see more of exactly that.
Another thing I am grateful for is this garlic-rosemary chickpea flatbread. The other day, Aaron and I visited Thyme Eatery, a delicious, whole food cafe in Boulder. I ordered an arugula salad with toasted walnuts, balsamic vinaigrette, and roasted cauliflower. At the last minute, I also ordered a side of chickpea flatbread (vegan, gluten-free).
Aaron ordered a locally-raised beef burger with all the fixings and a side of marinated kale salad.
The food was amazing, to say the least. I was so in love with the chickpea flatbread, I vowed to develop a recipe I could indulge in at home. This is because, in case you don’t know, I love food. You probably do, as well, if you follow my blog.
After experimenting with a few recipes on the net, I was sorely disappointed. The recipes simply called for a 1:1 chickpea to water ratio, baked in the oven. Oh my God, it was so boring, dry and bland. So, the other night, I decided to spice it up. I also added a few ingredients no other recipes call for… alternative egg (binder) and coconut flour. This made all of the difference.
Without further ado, here is a recipe I will be making again and again. I love this “flatbread” because it is high in protein, supports stable blood sugar levels, can increase satiety (which aids weight loss), improves digestion thanks to the high fiber content, and reduces the likelihood of developing diseases of affluence, simply because it is rich in essential vitamins and minerals.
Rosemary-Garlic Chickpea Flatbread [Vegan, Paleo]
Serving Size: 9 pieces Preparation Time: 15 minutes
- 1 Tbsp coconut oil
- 2 cloves garlic, minced
- 1 1/2 Tbsp fresh rosemary, minced
- 2 cups chickpea flour
- 1/2 cup coconut flour
- 1 Tbsp egg alternative (alt: sub 1 Tbsp ground flax mixed with 3 Tbsp water)
- 1 1/4 tsp sea salt
- dash black pepper
- dash of cayenne
- 2 cups + 1 Tbsp water
- olive oil for serving (optional)
- Preheat oven to 350 degrees Fahrenheit.
- While the oven is warming up, heat skillet over medium heat and add coconut oil. Next, add minced garlic and rosemary. Sauté for 1-3 minutes, or until golden brown. Turn off the heat and transfer mixture to a medium-sized bowl.
- Add chickpea flour, coconut flour, egg alternative, sea salt, black pepper, and cayenne. Stir briefly, then add 2 cups + 1 Tbsp water. Beat with a hand or electric mixer.
- Pour the batter into an 8 x 8 greased pan (coconut oil or ghee is recommended). Allow it to stand for at least 20 minutes. It may seem like an odd step, but it’s important! I find it improves the texture.
- After the 20 minutes is up, bake your chickpea flatbread for 12-15 minutes. When you insert a knife or fork into the center, it should come out clean. Allow to cool for 3 hours before serving; it will thicken during this time.
- Optional: serve with a side of olive oil for dipping. Enjoy!
Months ago, a friend asked me to invent a paleo/vegan energy ball recipe. While I intend to craft many more variations of this concept, the first has been developed! This high-protein treat features puffed millet, hemp protein, carob powder, maca powder, sea salt, cinnamon, banana, and almond butter. It fuels energy levels and is so simple!
Comment below if you want the recipe!
You deserve to live a life you love,