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Wellbeing with Nutrition
Nurturing the Mind and Body

When I make soups I like to accompany them with my savoury gluten-free chickpea muffins. Yesterday I blogged about my carrot and coriander soup served with chickpea bread so today I am sharing one of my recipes for gluten-free breads.

Gluten can be a contributory factor to issues like IBS, leaky gut syndrome and gut fermentation syndrome. It's a protein found in most common grains like wheat, rye and barley. Oats are often cultivated and processed near wheat so are often contaminated with gluten unless they specify gluten free

There are a lot of people out there who have some degree of sensitivity to gluten. So it makes sense to try and reduce gluten and not consume it every day in the form of wheat-based breads, pastas and so on.

Chickpea muffins are rich in protein and a gluten-free alternative to a bread roll. They go well with soup, dips, curries or stews and may be served warm or cold.

I will show you how to make the plain version but there are many variations like adding chopped onions, grated courgettes, fresh herbs, olives, and so on to the batter.

This recipe makes around 7 small muffins (size of cupcake)

Savoury Chickpea Muffins - Ingredients

  • 1 cup of chick pea flour (also known as besan or gram flour)
  • 1 egg
  • 1/2 tsp bicarbonate soda
  • 1/2 tsp unprocessed salt like Himalayan or Celtic Sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried mixed herbs
  • 1 tbsp melted clarified butter
  • 1/2 cup water
  1. Pre-heat the oven at 180C
  2. Line a cupcake tin with 7-8 paper cupcake cases
  3. Measure out a cup of chickpea flour and place in a bowl
  4. Add salt, bicarbonate of soda and mix well
  5. Make a well in the flour and crack an egg into the well. 
  6. Mix the egg in then add enough water to make a smooth batter with a thick consistency which doesn't drip from a spoon.

     
  7. Mix in the melted clarified butter 

     
  8. Next add the black pepper and dried herbs 

     
  9. Taste the batter and adjust seasonings if necessary
  10. Fill each cupcake case 2/3's of the way with the chickpea batter

  11. Bake in the oven for 10-15 minutes. They are done when a wooden toothpick placed in a muffin comes out clean

     
  12. leave to cool for a few minutes. Split in half and spread with butter or just break off chunks to dip in your soup.

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